I love using my slow cooker. Isn’t it the best feeling when 4 PM arrives and you don’t have that WHAT ON EARTH ARE WE GOING TO DO FOR DINNER AND DO I HAVE THE GROCERIES FOR IT panic? Instead you know it’s already cooking while you’re doing whatever else you want to be doing. That’s when I feel like a boss.
Shockingly this is the first slow cooker recipe I’ve shared here. Obviously that’s a huge miss on my part. I’m working hard to remedy that now so expect an onslaught of slow cooker recipes coming soon.
Today I’m sharing Slow Cooker Italian Pulled Chicken. It’s super simple. Everything just goes right in the slow cooker and it does all the work for you. When I say everything I mean everything. You don’t have to brown your chicken in a pan first. You don’t even have to thaw your chicken. That’s right. You don’t even have to thaw your chicken. (It’s worth saying twice.) Just throw in the chicken when it’s frozen. Are we all excited about that? Because I am.
I’ve used canned coconut milk to keep the chicken juicy (but you won’t taste it). For this recipe I use 1 can plus an additional 1/2 cup from a second can. That last 1/2 cup goes in at the very end to make the chicken extra creamy. Why canned? The coconut milk you’ll find in the refrigerated section has a completely different texture than canned coconut milk. In the can it’s creamier and more like whipping cream or heavy cream. I buy the full fat unsweetened kind. That just means it won’t say that it’s ‘light’ and it will say ‘unsweetened’. You can usually find it in the Thai or Asian food section of your grocery store.
While you can’t actually taste the coconut milk, you will definitely notice the sun-dried tomatoes and all the Italian spices.
Toss in all the ingredients and let it cook on high for 4 hours. When it’s done you just shred your chicken and add in another half cup of coconut milk to make it extra creamy. Voila. All done.
The big question is what’s the best part of this dish? How easy it is? (So stinkin’ easy.) Or the limitless list of things you can do with it? Because, y’all, this chicken can be used in so many different ways. If you’re eating low carb or Whole30 use it in a lettuce wrap, on cauliflower rice, over zoodles, in a baked potato, over sauteed greens, over diced potatoes, or just in a bowl as is with a side of veggies! If you’re a carb lover like my husband build a monster sandwich with this delicious chicken!
I told you. So many tasty possibilities.
What are you waiting for? Get your slow cooker out!
- 6 chicken breasts, frozen
- 1 can + additional half cup of full fat canned coconut milk
- 12 sun-dried tomato halves, diced
- 2 tablespoons Italian Seasoning
- 1½ teaspoons garlic powder
- ¾ teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- Add frozen chicken breasts, 1 can coconut milk (the additional ½ cup coconut milk will go in at the end), sun-dried tomatoes, and all seasoning to your slow cooker.
- Cook on high for 4 hours.
- Remove your chicken from the slow cooker and shred it with a fork.
- Add ½ cup coconut milk to the sauce and whisk until combined.
- Add your chicken back to the slow cooker and stir.
- Serve & enjoy!