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Slow Cooker Brown Sugar Glazed Pulled Chicken

  • For Chicken
  • 2 lbs chicken thighs, boneless, skinless
  • ½ cup water
  • ½ tsp salt
  • ½ tsp freshly ground black pepper,
  • 1 tsp tarragon, dried
  • For Glaze
  • ½ cup water
  • ½ cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp cornstarch
  • Add the chicken to the slow cooker. In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken. Cook on high for 2½ hours.
  • After 2½ hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.
  • Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
  • Cook for an additional hour in the slow cooker on low.
  • Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
  • Serve warm with remaining glaze on the side, if preferred.
Source Recipes : -Here-