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Pulled chicken

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Dimple's Mom
Dimple's Mom Posts: 1,740
edited November -1 in EggHead Forum
I want to make some pulled chicken sandwiches. I'm going to cook the chicken in the oven. Should I do low and slow or??? I'll be using boneless chicken breasts which are so much smaller and less fatty than a pork shoulder. Thanks!
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  • ShedFarm
    ShedFarm Posts: 499
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    If you're doing it indoors, do you have a crock pot? Chicken + rub + broth + 8 hours = easy to pull chicken.
    BJ (Powhatan, VA)
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  • Dimple's Mom
    Dimple's Mom Posts: 1,740
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    I do have a crock pot. I'll get it started now. Hopefully since it's just 2 small boneless breasts, it won't take 8 hours!
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Gwen, the only time I have done pulled chicken, it was accidental. I browned it in a sauté pan on the stove top and then added my fixin's for pasta sauce (canned, crushed tomatoes, herbs, garlic, etc). Whatever - it was liquid. Covered and let it braise (simmer). It wasn't supposed to be pulled chicken, but I let it cook too long and it pretty much fell apart. Don't remember how long, but I feel quite sure it was under an hour.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Lit
    Lit Posts: 9,053
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    I did chicken breast on the egg last weekend and pulled them. I did them for 35-40 minutes indirect at 350 dome then boiled some apple cider vinegar and sweet baby rays about 50/50 and dipped the breasts and then spooned some extra on and wrapped them in foil like "the chicken" recipe and then wrapped in a towel and put in a cooler for a half hour. Came out good.

    Claws.jpg
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  • AZRP
    AZRP Posts: 10,116
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    Gwen, the best pulled chicken IMHO is done with thighs and cooked to 200 internal. The meat is juicy and delish. -RP
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