I probably need to make another batch of this crockpot chicken today.
Here’s why:
Traveling with my husband can trigger my anxiety because I’m a control person — punctuality is my one real obsession. I prefer to arrive early for everything, especially flights and airport arrivals. I’d rather sit at the gate for hours than risk being late.
My husband is different. He travels frequently and has his own system, so we generally travel well together — aside from my oversized suitcase. Last week I decided to let him handle our timing and tried not to obsess. We left early enough to grab a bite and wander, which seemed great.
Then, at 8:15 I realized our flight departed at 8:25, not 8:50. Cue sprinting through the airport, a half-eaten bagel in hand, a fashionably off-the-shoulder sweatshirt, and a heavy carry-on packed with things I never use during flights. We were on Southwest, which is chaotic for someone who wants assigned seats; I spent the first ten minutes in full meltdown mode. The rest of the flight was quiet between us — I sulked and plotted to take over all future travel planning.
Compromise is my middle name.
I probably reminded him about it all weekend and even shared the story online. So I figured I should make something comforting and substantial — something meaty and sandwich-worthy. Enter this pulled chicken.
Though it looks plain in photos, this crockpot pulled chicken is incredibly flavorful and effortless. It’s easy to prep, slow-cooks into tender shreds, and makes a perfect sandwich filling. Think of it as an easy, low-maintenance cousin to chicken cheesesteaks — same comforting taste, much less fuss.
Crockpot Cheesesteak Pulled Chicken
Yield:
4
to 6
8 hrs
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Ingredients
- 2 green peppers, sliced
- 2 sweet onions, sliced
- 4 garlic cloves, minced
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces of your favorite beer
- 8 ounces freshly grated white cheddar cheese
- whole grain buns, toasted
Instructions
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Season chicken breasts with salt, pepper and paprika.
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In the bottom of your crockpot, layer peppers and onions. Add garlic evenly over top. Place chicken on top and pour in the beer. Cover and cook on low for 6–8 hours. Around 6 hours, begin shredding the chicken with forks or tongs. About 15 minutes before serving, shred the chicken completely and toss to combine with the peppers and onions so the liquid is absorbed.
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Stir in the grated cheese, then switch the crockpot to the warm setting (or turn it off and keep it covered) for 5 minutes to melt the cheese. Serve on toasted buns.
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We ate the sandwiches with sweet potato chips — and I’ll admit I sometimes pile the chips right on top of the chicken for extra crunch and flavor.