Crock Pot Pulled Chicken

  • 4 chicken breasts, skinless, boneless, trimmed of fat and tendons
  • 5 chicken bullion cubes
  • Approximately 1/4 to 1/2 cup white vinegar
  • Onion Powder
  • Garlic Powder
  • Seasoned Salt
  • Coarsely ground black pepper


  1. Place chicken in crock pot.
  2. In a small saucepan filled 2/3rds with water, add bullion cubes and heat until dissolved completely (about 5 minutes on high heat). Pour over chicken.
  3. Cook on high for 3-1/2 to 4 hours.
  4. Remove chicken and drain; save 1 cup of juices.
  5. Turn crock pot setting to low. Put chicken back in crock pot and shred. (I recommend using a hand-held mixer. It is quick, and it works better than using forks in my opinion.)
  6. Add juices, vinegar, and remaining seasonings to taste; stir.
  7. Cook on low 30 minutes.

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