Buffalo Pulled Chicken
With cabbage in season, I’ve been making a lot of coleslaw lately, so of course I considered making my South Carolina Style Pulled Pork. But it feels like we’ve been eating a lot pork lately, with bacon for breakfast, and apple cider braised pork chops for dinner, I decided to make a spicy pulled chicken.
Why Buffalo sauce? It was easy! I had many other ideas which I’m sure I’ll make in the future, but I had hot sauce on hand and time was ticking away. Plus my coleslaw would cool the Buffalo heat perfectly.
Once you shred your chicken, you can serve it anyway you like. On a bun, in a wrap, over rice, stirred into a soup… or like us, you can even serve it on it’s own and avoid grains all together. Let me know in the comments how you like your pulled chicken.
Buffalo Pulled Chicken
Prep:
15 minutes
Cook:
8-10 hours (low) or 4-5 hours (high)
Yield: 8-10 servings
- 5 lb skinless whole chicken (or about 2½ lbs skinless, boneless chicken thighs)
- 2 tbsp honey
- 1⁄2 tsp black pepper
- 1 tsp garlic powder
- 1⁄2 tsp paprika
- 1⁄2 tsp cayenne pepper
- 1 tsp salt
- 1 cup Louisiana Hot Sauce
- 1 cup Sriracha Chili Sauce
- 1⁄2 tsp liquid smoke
- 1⁄2 lb melted butter
Remove skin from chicken and pat dry.
In a small bowl, stir the honey, pepper, garlic powder, paprika, cayenne and salt together. Rub all over the chicken. Place the chicken inside your slow cooker insert.
In a medium bowl, combine the two hot sauces and liquid smoke.
Whisk in the melted butter and pour over the chicken.
Cook on low for 8-10 hours (or high for 4-5 hours). If you’re using boneless chicken you can get away with 8 hours on low (or 4 hours on high).
Transfer the chicken to a platter or cutting board and pull the chicken off the bones using two forks.
Stir the meat into the sauce remaining in your slow cooker and serve with your favourite side, or on bun.
