Recipe: Slow Cooker Pulled Chicken

Last night I decided to experiment with dinner. Thankfully, it turned out to be a huge win in our book because of tastiness and time it took to cook the meal. You see, I don’t often experiment in the kitchen, most of my kitchen endeavors come from recipes or as inspiration from other bloggers with some tweaks here and there. But last night? Full on experimentation and a huge, huge win.

I was craving bbq chicken and wanted to try it in the slow cooker but all the recipes I found were for boneless/skinless chicken (duh right? Easy to pull apart) but I wanted to do almost a rotisserie style, roast chicken pulled with bbq. Thankfully, it worked out, if it hadn’t I would have been really upset about the wasted Whole Foods chicken!

Slow Cooker Pulled BBQ Chicken

pulled chicken slow cooker

There was a lot more chicken than this. But unfortunately, I didn’t get pictures of the start, or the final chicken product before hubs started shredding it. Whoops?


1 whole chicken (we got a 3-4 lber at Whole Foods for $6!!)
1 onion sliced
mixture of spices: onion powder, chili powder, garlic (I used garlic paste), paprika, cayenne pepper, cumin and a dash of tabasco
~1/2 – 1 c. of your favorite bbq sauce


Layer the bottom of slow cooker with the onions

Mix together the spices adding the tabasco and garlic (1 dash of tabasco and ~ 1/2 t of garlic paste) to make it into a dry rub with a touch of pastiness and coated the chicken well.

Lay chicken in slow cooker, rub about 1/2c. – 1 c. your favorite bbq sauce into the chicken to add a touch of moisture.

Cook for ~4 hours on high or until fleshiest part of chicken is 165 degrees F.

Kind of a lame recipe, mostly because I don’t measure anything. ever. unless I’m baking. But it was super easy, I winged the rub based on the smell and well, bbq sauce can fix just about anything.

pulled slow cooker bbq chicken

You can kind of see the rub there…this was half way through hubs shredding it. Oh em gee, it was soo good.

To make a sammich…add to whole wheat rolls, top with more of your favorite bbq sauce and arugula, and enjoy!

I topped mine with Sweet Baby Rays Hickory and Brown Sugar sauce. YUM. Also had a side of fresh sweet corn on the cob. A perfect summer side.

slow cooker pulled bbq chicken sweet corn sweet baby rays

Happy Summer eating friends – enjoy!


This past weekend

We started out Saturday with a short run – it was super short and super slow but it felt really good to get moving. We’re still planning on doing the Fun Run with Fleet Feet tomorrow so that should be fun!

Then we headed up Towson to stop into the new Lily store – where I wanted to buy ALL of the things.

We finally got our Furminator for the cats – OH EM GEE. Seriously we’ve taken off the equivalent of like FOUR cats of fur.

We also had a great dinner out with my old roommate and his wife at Boatyard – one of my favorites

I’m focusing on moving more this week, and I want to get started (again) on the 100 push up plan – I’ve really gotta start knocking these items off my 30 before 30 list before it’s too late!

This week I will…

Run 3 days
Do one day of yoga
Complete week 1 of 100 pushups

Also I cooked an amazing meal in my slow cooker last night – about time i busted that bad boy out – too bad I forgot pictures sorry. But take my word for it, this is delicious.

Slow Cooker Lasagna

1/2 onion chopped
1 lb sausage (I used TJ’s sweet italian chicken sausage)
28 oz Italian style tomato sauce (I used the canned stuff from TJ’s)
1 box oven ready lasagna noodles
basil, italian seasoning, oregano, garlic powder (i was out of garlic) and salt
15 oz ricotta cheese
1 egg
1 pkg mozzerella cheese

1. Cook up sausage (if you have the type with the casings take out of casings to crumble) with onion for about 5-10 minutes. Meanwhile, mix 1/2 c mozzerella cheese, ricotta cheese and egg together beating until well mixed. set aside.
2. add sauce and spices. I add my spices to taste because i’m bad at measuring them. Let simmer about ten minutes.
3. add layer of sauce, noodles. breaking noodles as needed to allow to fit into slow cooker
4. top noodles with ricotta and egg mixture slathering so it’s evenly spread across the noodles. Top with mozzerella and sauce mixture. Repeat three more times.
5. Add last row of noodles top with sauce and mozzerella cheese (i add a lot. others may not so add as much cheese as you want)
6. cook on low for 4 – 6 hours or until noodles are cooked and not burnt. (i burnt mine a little on the side…whoopsy daisy)


I’ve been on a massive lasagna kick lately so now I have leftovers to last pretty much all week for lunch. Hubs is going to be all kinds of pasta’ed out but so worth it.  At least for me.

How was your weekend??