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+ servings

Slow-Cooker Pulled Chicken


  • 1 ½ cups chicken broth
  • 3 Tbsp tomato paste
  • ½ tsp sweet smoked paprika
  • 5 cloves garlic, smashed
  • 5 bay leaves
  • 5 lb boneless, skinless chicken breasts (or chicken thighs)
  • ½ Tbsp kosher salt
  • 1 ½ tsp freshly ground black pepper


  • In a medium-sized bowl, whisk the broth with the tomato paste and paprika. Add the garlic and bay leaves.
  • Season the chicken with salt and pepper and add it to the slow-cooker
  • Add the broth mix, along with the garlic and bay leaves
  • Cook on high until the chicken is very tender, about 4 hours for boneless or 6 hours for bone-in, flipping halfway through
  • Transfer the chicken to a large cutting board and let cool to room temp (~ 20 minutes). Using two forks, gently shred the chicken into thin strips, discarding any fat, cartilage, and bones as you go.
  • Refrigerate the chicken meat and broth separately in airtight containers for up to 5 days (they will also freeze beautifully)