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Slow Cooker Island Pulled Chicken © Jeanette's Healthy Living

Slow Cooker Island Pulled Chicken

Adapted from Jill Holland, Sous Chef of Catering for Good and Chef Instructor of Second Harvest Food Bank of Central Florida. This is great stuffed into a baked sweet potato, on a bun, in tacos, and as a topping for nachos.
Cook Time 8 hours
Total Time 8 hours
Servings 10


  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons grated fresh ginger
  • 1 and 1/2 teaspoons ground cloves
  • 1 and 1/2 teaspoons ground allspice
  • 1 and 1/2 teaspoons thyme
  • 1 and 1/2 teaspoons dry mustard
  • 1 and 1/2 teaspoons coarse salt
  • 1 teaspoon sweet or hot paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 pounds boneless skinless chicken thighs
  • 1 cup apple cider or apple juice
  • 1 bay leaf

For serving

  • Your favorite barbecue sauce
  • chopped fresh cilantro or scallions


  1. In a small bowl combine onion powder, garlic powder, cloves, ginger, allspice, thyme, dry mustard, salt, paprika, cumin, sugar, black pepper and cayenne. Use fingers to rub spices together to ensure that ginger is dispersed throughout. Rub spice mixture all over chicken thighs.
  2. Put chicken in the slow cooker. Pour apple cider over chicken and add bay leaf.
  3. Cook on low for 8 hours. Remove chicken from slow cooker. Use two forks to shred meat. Skim fat off liquid in slow cooker. Drizzle a few tablespoons of the remaining liquid over the meat and mix to combine.
  4. Serve with your favorite BBQ sauce, cilantro or scallions.