Slow Cooker Lemon Herb Pulled Chicken + 3 Ways to Use It | Real Food Whole Life

Slow Cooker Lemon Herb Pulled Chicken + 3 Ways to Use It

Bright, tangy, and crazy simple to make, Slow Cooker Lemon Herb Pulled Chicken is a no-fuss weeknight dinner everyone will love.

Read on for the chicken recipe, plus 3 ways to use it, so you can cook once and eat well all week!

“This is absolutely delicious. Smells heavenly while cooking, too!” Sara

Did you guys know I have a full-time job on top of running the blog? 

Add those two responsibilities to my wonderfully full family life, and I don’t actually have a lot of time to cook dinner.

Funny to admit as a food + lifestyle blogger, I know. 

It was actually this lack of time, combined with my desire to eat real food that led me to start Real Food Whole Life.

I believed then, as I do now, that it is possible to eat and feel good in a busy, full life.

We just need a little help and plenty of short-cuts to get there.

That’s why I’m all about simple hacks and short-cuts to simplify the whole process.

And that’s why I put together this free little grocery list so you can do the same.

Read on for the Slow Cooker Lemon Herb Pulled Chicken plus three different ways to use it!

Lemon Herb Chicken Bowls

Top warm quinoa with the chicken, roasted veggies, chopped raw veggies, green onion, avocado, and drizzle generously with the Lemon Herb Sauce.

Lemon Herb Chicken Tacos

Add the shredded chicken to warmed corn tortillas. Top with slaw or shredded raw veggies. Drizzle on Lemon Herb Sauce, salsa, green onions, avocado, or guacamole.

Lemon Herb Chicken Salad

Top your favorite greens with chopped raw and roasted veggies. Pile on the shredded chicken, top with avocado, and drizzle with the Lemon Herb Sauce.

RECIPE & KID-FRIENDLY ADAPTATIONS

1 | If you’re feeding a resistant eater, serve the shredded chicken plain, with the sauce on the side for dipping.

2 | The sauce will work with any type of citrus, so feel free to mix things up with lime or orange juice.

THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, Sugar-Free, Egg-Free, Soy-Free, Grain-Free, Paleo and Whole30 Friendly

Recommended Tools to make Slow Cooker Lemon Herb Pulled Chicken

Programmable 6-Quart Crockpot

8-inch chef knife

My Favorite Cutting Board

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Slow Cooker Lemon Herb Pulled Chicken + 3 Ways to Use It


  • Yield:
    4-6 1x


Description

Bright, tangy, and crazy simple to make, Slow Cooker Lemon Herb Pulled Chicken is a no-fuss weeknight dinner everyone will love.



Scale

Ingredients

For the Lemon Herb Sauce

24 medium garlic cloves, minced or finely grated

⅓ cup fresh lemon juice

1 teaspoon dijon mustard

½ teaspoon kosher salt

⅓ cup olive oil

1 teaspoon dried Italian seasoning

For the Chicken

2 pounds boneless, skinless chicken breasts or thighs

Lemon Herb Sauce


Instructions

  1. Make the sauce: In a medium bowl or jar, whisk or shake together the garlic, lemon juice, mustard and salt. Stream in the olive oil, whisking until smooth. Add the Italian seasoning and stir to combine.
  2. Alternatively, add the garlic (no need to chop first), lemon juice, mustard and salt to a blender. Blend on high, then stream in the olive oil and blend until smooth. Add the herbs and pulse to combine. Use immediately or cover and chill for 3-5 days.
  3. Add the chicken along with ½ cup Lemon Herb Sauce to a 6-quart slow cooker.
  4. Cover and cook on high for 3-4 hours or low for 4-5 hours, or until the chicken shreds easily with a fork.
  5. Remove the chicken, shred with two forks, then add it back to the slow cooker, stirring to combine. Stir in the remaining Lemon Herb Sauce, or reserve the Sauce and serve it on the side.
  6. Serve the chicken as is, or use it in bowls, pasta, tacos, salads, stir-fries or mason jar salads.

Notes

If you’re feeding a resistant eater, serve the shredded chicken plain, with the sauce on the side for dipping.

The sauce will work with any type of citrus, so feel free to mix things up with lime or orange juice.

 

0 comments to " Slow Cooker Lemon Herb Pulled Chicken + 3 Ways to Use It "

  • Sara

    This is absolutely delicious. Smells heavenly while cooking, too! I mixed in some tahini with the leftover sauce to drizzle on our chicken/broccoli/millet bowls and it was tasty. Thank you for these simple and delicious recipes!

  • Molly

    I love this sauce. Delicious with chicken and also shrimp!

  • Jacqueline

    Hi! I made this in my Le Creuset in the oven (375/2 hrs) last night. It was amazing! We will use it in salads with roasted root veggies and some quick lunch tacos. Last night, we topped GF pasta with it that had dairy free arugula pesto, pan roasted grape tomatoes, and toasted pine nuts too. It was to die for!

    I wanted to share both the gratitude for this recipe and for your ideas too. I have been really implementing them in our family life, and it has helped me to get back on the cooking wagon after a fall/winter of deep illness and just plain food survival. My daughter is dairy/peanut/cashew free due to allergies; I have Celiac plus am allergic to mushrooms and blue cheese. Finding the sweet-spot between our food restrictions–and that she will enjoy!–has not always been easy. Your site has been a balm of gentle wisdom to help me find some new ways to feed my family, and to do it with less time in the kitchen overall! So, thank you from the bottom of my heart and the bottom of our well-fed stomachs!

    • Robyn Downs

      Jacqueline, thank you SO MUCH for these kind words. They mean the world to me. I am so grateful to know the recipes and tips are helping you and your family. That is why I do this, so thank you for letting me know. Here’s to feeling good! xxoo

  • Danielle

    Loved this recipe had it with a strawberry and arugula salad and roasted sweet potatoes, will definitely be trying it again!

  • Terri

    Do I have to shred the chicken or will the breasts stay intact? This looks delicious!

    • Robyn Downs

      Terri,
      If you carefully remove the breasts they will stay intact. You can reduce the cook time slightly, too, if you’d like the chicken cooked through but not falling apart. Hope you enjoy!

  • Melissa

    Will frozen chicken work? Thank you so much for the recipe!!

    • Robyn Downs

      Melissa, there are some food safety concerns with putting frozen chicken directly in a slow cooker (the unit doesn’t heat up fast enough to kill any potential contaminants). That said, if you’re willing to take the risk, just add an extra hour or so.

  • Mariana

    Forgot to put this recipe In the crockpot earlier. Do you think it’ll work in the instant pot?

    • Robyn Downs

      Mariana, I do, but you’d need to make some tweaks. I’d add about 1/4 cup sauce and 1/4 cup water, then do high pressure at 15 minutes with manual release. Let us know how it turns out!

      • Mariana

        So I ended up putting it in the instant pot before I saw your response. I did it as written in your recipe and it turned out so good! It was a bit watery but that didn’t effect the flavor. And it was even better the next day! The kids were devouring the leftovers without leaving any for me! This is on the menu for this week. Thank you for your simple yet delicious recipes!

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