Crock Pot Pulled Chicken Stew Recipes

Steps:

• Combine chicken, water, onion, and garlic in the bottom of a slow cooker.
• Cover and cook on Low until you can press on the chicken with the back of a fork and it falls apart and is no longer pink in the center, about 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pull out each piece of chicken and shred in a large bowl with 2 forks.
• When all chicken is shredded, combine with any water remaining in the slow cooker--this keeps the shredded chicken moist.

Steps:

• Layer potato, carrot and onion in slow cooker; then lay chicken thighs on top.
• Whisk remaining ingredients together and pour over chicken.
• Cover and cook on Low for 9 to 10 hours or on High for 4-1/2 to 5 hours.

Steps:

• Place the chicken, onion and carrots in a 3- or 4-qt. slow cooker coated with cooking spray. In a small bowl, combine the apple juice, garlic, salt, cinnamon and pepper; pour over vegetables., Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken from slow cooker; shred meat with two forks. Skim fat from cooking juices; stir in apricots. Return shredded chicken to slow cooker; heat though. Serve with couscous. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with couscous.

Steps:

• Layer chicken on bottom of Crock Pot.
• Combine all other ingredients in a bowl and pour over chicken.
• Cover tightly and cook on low* for 4-5 hours.
• Shred chicken with fork.
• Cook for approximately 1-2 more hours or until done through.
• Serve on hamburger buns.
• (*In my experience, Crock Pot "Low" temperatures vary greatly. As such, the first time you make this you may want to be at home so you can check your Crock Pot from time to time.).