12 Easy Pulled Chicken Recipes for Home Cooking
Nothing beats tender, juicy pulled chicken that falls apart with a fork. These homemade recipes transform simple chicken into incredible meals your whole family will love.
From classic BBQ flavors to creative international twists, each recipe delivers restaurant-quality results using ingredients you probably already have in your kitchen.
01. BBQ Cola Pulled Chicken Sandwiches
Sweet and tangy pulled chicken with unique flavors from cola and raspberry vinaigrette. This creative sandwich combines unexpected ingredients for an unforgettable meal.
Ingredients: 3 lbs boneless skinless chicken breasts, 1 cup BBQ sauce, 1 can cola, ¼ cup raspberry walnut vinaigrette, 2 tablespoons teriyaki sauce, ¼ cup mayonnaise, 1 teaspoon ground cardamom, salt and pepper to taste, hamburger buns for serving.
How To Make BBQ Cola Pulled Chicken Sandwiches
1. Season chicken breasts generously with salt, pepper, and cardamom, then place in your slow cooker. The cardamom adds an unexpected warmth that complements the sweet and tangy sauce perfectly.
2. Whisk together BBQ sauce, cola, raspberry vinaigrette, and teriyaki sauce in a medium bowl until well combined. Pour this mixture over the seasoned chicken, ensuring all pieces are coated.
3. Cook on low for 6-8 hours or high for 3-4 hours until chicken shreds easily with a fork. The cola helps tenderize the meat while adding subtle sweetness.
4. Remove chicken and shred using two forks, then return to the slow cooker. Stir in mayonnaise and let the mixture simmer for 10 minutes to thicken slightly.
5. Serve on toasted hamburger buns with your favorite coleslaw or pickles for the perfect balance of flavors and textures.
02. Slow Cooker Mexican Pulled Chicken
Incredibly tender pulled chicken with bold Mexican flavors and minimal prep work. This foolproof recipe delivers juicy, flavorful results every single time.
Ingredients: 2 lbs boneless skinless chicken breasts, 1 jar chunky salsa, 1 can black beans drained and rinsed, 1 cup frozen corn kernels, 1 packet taco seasoning, ½ cup chicken broth, 1 diced onion, 2 minced garlic cloves.
How To Make Slow Cooker Mexican Pulled Chicken
1. Place chicken breasts in your slow cooker and sprinkle evenly with taco seasoning. Add diced onion and minced garlic around the chicken for maximum flavor distribution.
2. Pour salsa and chicken broth over everything, making sure the liquid covers most of the chicken. The broth keeps the meat incredibly moist during the long cooking process.
3. Cover and cook on low for 6 hours until the chicken shreds effortlessly. About 30 minutes before serving, add black beans and frozen corn to heat through.
4. Remove chicken and shred with two forks, then return to the slow cooker. Mix everything together and let it rest for 10 minutes to absorb all those amazing flavors.
5. Serve in warm tortillas, over rice, or in burrito bowls with your favorite toppings like cheese, sour cream, and fresh cilantro.
03. Buffalo Sloppy Joe Pulled Chicken
Classic comfort food meets spicy Buffalo flavors in this creative twist. Sweet and spicy sauce with fresh green onions makes this irresistible.
Ingredients: 2 lbs ground chicken, 1 diced onion, 2 minced garlic cloves, ½ cup Buffalo wing sauce, ¼ cup brown sugar, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 4 chopped green onions, hamburger buns for serving.
How To Make Buffalo Sloppy Joe Pulled Chicken
1. Heat a large skillet over medium-high heat and cook ground chicken, breaking it apart with a wooden spoon until no longer pink. The key is getting nice browning for extra flavor depth.
2. Add diced onion and garlic to the pan, cooking until softened and fragrant, about 3-4 minutes. Push everything to one side and add tomato paste, cooking for 1 minute until darkened.
3. Stir in Buffalo sauce, brown sugar, and Worcestershire sauce, mixing well to combine. Let the mixture simmer for 8-10 minutes until thickened and saucy.
4. Remove from heat and stir in chopped green onions for a fresh, bright finish that cuts through the rich, spicy sauce beautifully.
5. Serve immediately on toasted hamburger buns with crisp lettuce and a dollop of ranch dressing to cool down the heat.
04. Instant Pot Pulled Chicken
Quick and easy pulled chicken using your pressure cooker for incredibly moist results. This shortcut method delivers tender, flavorful chicken in under an hour.
Ingredients: 3 lbs boneless skinless chicken breasts, 1 cup chicken broth, ½ cup BBQ sauce plus more for serving, 1 diced onion, 2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, salt and pepper to taste.
How To Make Instant Pot Pulled Chicken
1. Season chicken breasts with garlic powder, smoked paprika, onion powder, salt, and pepper. Place seasoned chicken and diced onion in your Instant Pot for maximum flavor infusion.
2. Pour chicken broth and BBQ sauce over the chicken, ensuring the liquid reaches the minimum fill line. The broth creates steam while the BBQ sauce adds incredible flavor.
3. Secure the lid and set to high pressure for 15 minutes, then allow natural pressure release for 10 minutes before manually releasing remaining pressure.
4. Remove chicken carefully and shred using two forks on a cutting board. The meat should fall apart effortlessly if cooked properly.
5. Return shredded chicken to the pot and mix with the cooking liquid. Add more BBQ sauce to taste and serve on buns or over rice.
05. Honey Buffalo Chicken Wraps
Sweet and spicy pulled chicken wraps with honey whiskey barbecue sauce. These irresistible wraps balance heat with sweetness for the perfect bite every time.
Ingredients: 2 lbs cooked pulled chicken, ½ cup Buffalo wing sauce, ¼ cup honey, 2 tablespoons Tennessee whiskey, ¼ cup BBQ sauce, 6 large flour tortillas, 2 cups shredded lettuce, 1 cup diced tomatoes, ½ cup ranch dressing.
How To Make Honey Buffalo Chicken Wraps
1. Combine Buffalo sauce, honey, whiskey, and BBQ sauce in a large bowl, whisking until smooth. The whiskey adds depth while honey balances the spicy heat perfectly.
2. Add pulled chicken to the sauce mixture and toss until every piece is well coated. Let it marinate for 15 minutes to absorb all those incredible flavors.
3. Warm tortillas in a dry skillet for 30 seconds per side until pliable and slightly toasted. This prevents cracking when you roll them up.
4. Spread ranch dressing down the center of each tortilla, then add the saucy chicken, shredded lettuce, and diced tomatoes in an even layer.
5. Roll tightly from bottom to top, tucking in the sides as you go. Cut in half diagonally and serve immediately for the best texture and flavor.
06. Spicy Chicken Orecchiette Pasta
Hearty pasta dish with pulled chicken, mushrooms, and broccolini in seasoned tomato sauce. This well-rounded meal comes together in just over an hour for busy weeknights.
Ingredients: 1 lb orecchiette pasta, 2 cups pulled chicken, 8 oz sliced mushrooms, 1 bunch broccolini trimmed, 2 cups marinara sauce, 3 minced garlic cloves, ½ teaspoon red pepper flakes, ¼ cup olive oil, grated Parmesan cheese for serving.
How To Make Spicy Chicken Orecchiette Pasta
1. Cook orecchiette pasta according to package directions until al dente, reserving 1 cup pasta water before draining. The starchy water helps bind the sauce later.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden brown, about 5-6 minutes without stirring initially for better browning.
3. Add broccolini and garlic to the pan, cooking for 3-4 minutes until the broccolini is bright green and tender-crisp. Season with red pepper flakes for heat.
4. Stir in marinara sauce and pulled chicken, simmering for 5 minutes until heated through and flavors meld together beautifully.
5. Add cooked pasta to the skillet and toss with sauce, adding pasta water as needed to create a silky coating. Serve with plenty of grated Parmesan cheese.
07. Pulled Chicken Pretzel Sliders
Easy crowd-pleasing appetizer with just four simple ingredients and maximum flavor. These bite-sized sliders disappear fast at any gathering or game day party.
Ingredients: 24 pretzel slider buns or dinner rolls, 2 cups pulled chicken in BBQ sauce, 1 cup shredded white cheddar cheese, 6 strips thick-cut bacon cooked and crumbled, 2 tablespoons butter melted, 1 teaspoon garlic powder for brushing.
How To Make Pulled Chicken Pretzel Sliders
1. Preheat oven to 350°F and slice pretzel buns in half horizontally, keeping tops and bottoms together. Place bottom halves in a 9×13 inch baking dish.
2. Spread pulled chicken evenly over the bottom buns, making sure each slider gets plenty of saucy chicken. The BBQ sauce will caramelize slightly during baking.
3. Sprinkle white cheddar cheese over the chicken, followed by crumbled bacon pieces. The cheese melts beautifully and holds everything together perfectly.
4. Replace top buns and brush with melted butter mixed with garlic powder. Cover tightly with foil and bake for 15 minutes until heated through.
5. Remove foil and bake 5 more minutes until tops are golden brown. Let cool for 5 minutes before separating into individual sliders and serving warm.
08. Alabama White BBQ Pulled Chicken
Traditional Alabama-style pulled chicken with tangy mayonnaise-based white BBQ sauce. Slow cooking ensures perfectly tender meat that pulls apart effortlessly every time.
Ingredients: 3 lbs boneless skinless chicken breasts, 1 cup mayonnaise, ¼ cup apple cider vinegar, 2 tablespoons lemon juice, 1 tablespoon prepared horseradish, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, salt and black pepper to taste.
How To Make Alabama White BBQ Pulled Chicken
1. Season chicken breasts generously with salt and pepper, then place in your slow cooker. Add ½ cup water to prevent sticking and create steam for tender results.
2. Cook on low for 6-7 hours until chicken shreds easily with a fork. The low, slow cooking method ensures incredibly tender, juicy meat throughout.
3. While chicken cooks, whisk together mayonnaise, apple cider vinegar, lemon juice, horseradish, garlic powder, and cayenne pepper until smooth and creamy.
4. Remove cooked chicken and shred completely using two forks, discarding any cooking liquid. Let the chicken cool slightly before mixing with the white sauce.
5. Gradually fold the white BBQ sauce into the shredded chicken until well coated. Serve immediately on buns or let it chill for even better flavor development.
09. Slow Cooker Teriyaki Pulled Chicken
Asian-inspired pulled chicken with homemade teriyaki sauce for a break from traditional BBQ. Perfect served over rice or on crusty buns for variety.
Ingredients: 2 lbs boneless skinless chicken thighs, ½ cup soy sauce, ¼ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 minced garlic cloves, 1 teaspoon fresh grated ginger, 2 tablespoons cornstarch, 2 tablespoons water.
How To Make Slow Cooker Teriyaki Pulled Chicken
1. Place chicken thighs in your slow cooker and season lightly with salt and pepper. Chicken thighs stay more moist than breasts during long cooking times.
2. Whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl until sugar dissolves completely. Pour over chicken in slow cooker.
3. Cook on low for 5-6 hours until chicken shreds easily. Remove chicken and shred with two forks, then set aside while you thicken the sauce.
4. Pour cooking liquid into a small saucepan and bring to a simmer. Mix cornstarch and water, then whisk into simmering liquid until thickened, about 2 minutes.
5. Return shredded chicken to slow cooker and toss with thickened teriyaki sauce. Serve over steamed rice or on toasted buns with crisp vegetables.
10. Five-Ingredient Slow Cooker BBQ Chicken
Top-rated pulled chicken recipe with over five thousand rave reviews and minimal ingredients. This foolproof method delivers incredible results with pantry staples you likely have.
Ingredients: 4 boneless skinless chicken breast halves, 1 bottle BBQ sauce divided, ½ cup Italian salad dressing, ¼ cup brown sugar, 2 tablespoons Worcestershire sauce, hamburger buns for serving.
How To Make Five-Ingredient Slow Cooker BBQ Chicken
1. Place chicken breasts in your slow cooker and season with salt and pepper. Pour Italian dressing over chicken, ensuring all pieces are coated for maximum flavor penetration.
2. Sprinkle brown sugar evenly over the chicken, then drizzle with Worcestershire sauce. Add half the bottle of BBQ sauce, reserving the rest for later.
3. Cook on low for 6-8 hours or high for 3-4 hours until chicken shreds effortlessly with a fork. The long cooking time develops incredible depth of flavor.
4. Remove chicken and shred completely, discarding most of the cooking liquid but reserving about ½ cup for moisture. Return shredded chicken to the slow cooker.
5. Stir in remaining BBQ sauce and reserved cooking liquid until well combined. Let it heat through for 15 minutes before serving on toasted buns.
11. Sriracha Slow Cooker Pulled Chicken
Spicy and tender pulled chicken with a kick of Sriracha heat. This juicy, flavorful chicken adds excitement to your usual slow cooker routine with bold flavors.
Ingredients: 3 lbs boneless skinless chicken breasts, ½ cup BBQ sauce, ¼ cup Sriracha sauce, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 diced onion, 2 minced garlic cloves, 1 teaspoon smoked paprika.
How To Make Sriracha Slow Cooker Pulled Chicken
1. Season chicken breasts with smoked paprika, salt, and pepper, then place in slow cooker with diced onion and minced garlic for aromatic base flavors.
2. Whisk together BBQ sauce, Sriracha, brown sugar, and apple cider vinegar until smooth. The vinegar helps tenderize the meat while balancing the heat and sweetness.
3. Pour sauce mixture over chicken, making sure all pieces are well coated. Cook on low for 6-7 hours until fork-tender and easily shredded.
4. Remove chicken and shred using two forks, then return to slow cooker. Mix with cooking juices and let simmer uncovered for 10 minutes to concentrate flavors.
5. Taste and adjust heat level with additional Sriracha if desired. Serve on buns with cooling coleslaw to balance the spicy kick perfectly.
12. Smoked Pulled Chicken with Garlic Yogurt
Complex smoky flavors with garlicky yogurt marinade for incredibly moist results. The long smoking process creates deep, rich flavors that make this recipe truly special.
Ingredients: 1 whole chicken cut into pieces, 1 cup plain Greek yogurt, 4 minced garlic cloves, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 teaspoons smoked paprika, 1 teaspoon cumin, wood chips for smoking, salt and pepper to taste.
How To Make Smoked Pulled Chicken with Garlic Yogurt
1. Mix Greek yogurt, minced garlic, olive oil, lemon juice, smoked paprika, and cumin in a large bowl until well combined. This marinade keeps the chicken incredibly moist during smoking.
2. Add chicken pieces to the marinade, coating thoroughly. Cover and refrigerate for at least 4 hours or overnight for maximum flavor penetration and tenderness.
3. Prepare your smoker to 225°F using your favorite wood chips. Apple or hickory work beautifully with chicken, adding subtle smokiness without overpowering.
4. Remove chicken from marinade and season with salt and pepper. Smoke for 3-4 hours until internal temperature reaches 165°F, maintaining consistent temperature throughout.
5. Let chicken rest for 15 minutes, then remove skin and shred the meat using two forks. The yogurt marinade creates incredibly tender, flavorful pulled chicken with amazing smoky depth.
Final Thoughts
These pulled chicken recipes offer endless variety for every taste preference and cooking method. From quick pressure cooker meals to slow-smoked perfection, there’s something here for everyone.
Experiment with different sauces and serving styles to make each recipe your own. Your kitchen will smell amazing, and your family will be asking for seconds every time.
