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This easy, versatile and full of flavor with the perfect amount of heat. Use in pulled chicken sandwiches, enchiladas, tacos and more! It’s one of my favorite recipes and I hope you love it too!
Heat Level: Low to Medium
Mix all ingredients starting with the garlic in a bowl to make the sauce (exclude chicken, cornstarch, salt & pepper). If you are using skin-on chicken, heat bacon grease or vegetable oil in a cash iron skillet or other non-stick pan. Once hot, add chicken to brown (don’t need to cook, just get the skin brown and rendered). Once done, add to crock pot / slow cooker and pour sauce over the top. Cover and cook on low 6-7 hours or on high 3 hours. Remove chicken and chop into bite sized pieces (and pull out any fat, bones, cartilage, etc) and cover to keep warm. Meanwhile, combine 3 tablespoons water with cornstarch, add to sauce in crock pot and cook on high for 10-15min or until thickened. Stir chicken into the sauce and use a roll for a sandwich, on tortillas for tacos, in enchiladas or anything else you would use pulled chicken for.