Tangy Crockpot Carolina Mustard BBQ Pulled Chicken Step-by-step instructions

Before you start

Before starting, pat the chicken dry with paper towels and trim any excess fat. Measure all the sauce ingredients and have them ready. The slow cooker insert should be clean and dry. If using a 6-quart slow cooker, there is plenty of room for the chicken and sauce.

For the best flavor, use fresh yellow mustard and good-quality honey. The potato rolls can be toasted just before serving, so keep them nearby. Have the pickles and slaw ready to assemble the sandwiches at the end.

Instructions

Layer and Cook

1. 1Layer the Sauce and Chicken
   Place the chicken breasts and thighs in the bottom of a 6-quart slow cooker. In a medium bowl, whisk together the yellow mustard, honey, apple cider vinegar, brown sugar, and Worcestershire sauce until the sugar dissolves. Pour the sauce over the chicken, turning the pieces to coat them evenly.
   Look for The chicken should be fully coated in a glossy golden sauce.
   Tip Use boneless, skinless thighs and breasts in equal parts for the most tender, juicy result.
2. 2Cover and Cook on Low
   Secure the glass lid on the slow cooker. Cook on LOW for 4 hours, without opening the lid during the first 3 hours. The sauce will bubble gently around the edges and the chicken will become very tender.
   Look for After 4 hours, the chicken should shred easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to peek—every time the lid is lifted, heat escapes and adds cooking time.

After layering the chicken and sauce, the slow cooker should be filled with a golden liquid that covers most of the chicken. As it cooks, the sauce will bubble gently around the edges and the chicken will begin to release its juices.

The kitchen will smell of tangy mustard and sweet honey. After four hours, the chicken should be fork-tender and easily pull apart. Do not open the lid during the first three hours.

Shred and Simmer

3. 3Shred the Chicken
   Transfer the chicken to a cutting board. Using two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded chicken to the slow cooker and stir to coat it in the sauce.
   Look for The chicken should pull apart easily and be coated in the thick golden sauce.
   Tip Shred while the chicken is still warm—it is easier and the sauce clings better.
4. 4Simmer in the Sauce
   Cover the slow cooker again and let the shredded chicken simmer in the sauce on LOW for 15 to 20 minutes. This allows the meat to soak up the tangy Carolina gold glaze and become even more flavorful.
   Look for The sauce should be thick enough to cling to the chicken without being watery.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the sauce seems thin, leave the lid off for the last 10 minutes to let it reduce.

Once shredded, the chicken should be moist and coated in a glossy, thickened sauce. The sauce should cling to the meat without pooling excessively at the bottom. The color should be a deep golden amber. Taste a piece—it should be tangy, sweet, and savory. If the sauce seems thin, let it simmer uncovered for a few minutes to reduce. The chicken should be piping hot throughout.

Toast and Serve

5. 5Toast the Potato Rolls
   While the chicken simmers, toast the potato rolls in a toaster or under the broiler until golden brown and lightly crisp on the cut sides. Keep them warm in a low oven until ready to serve.
   Look for The rolls should be golden and crisp but still soft in the center.
   Tip Butter the cut sides before toasting for extra richness, if desired.
6. 6Pile and Serve
   Spoon a generous amount of the pulled chicken onto the bottom half of each toasted roll. Top with crunchy dill pickles and a scoop of southern slaw. Place the top half of the roll over the filling and serve immediately.
   Look for The sandwiches should be piled high with chicken, pickles, and slaw.
   Tip Serve extra sauce on the side for those who want more tang.

The toasted rolls should be golden brown with a slight crispness on the cut sides. When piled with the chicken, pickles, and slaw, the sandwich should be tall and colorful. The chicken should be warm and juicy, the pickles crunchy, and the slaw cool and creamy. The first bite should deliver a burst of tangy mustard, sweet honey, and savory chicken, balanced by the crunch of pickles and the freshness of the slaw.

Common mistakes

One common mistake is opening the slow cooker too often during cooking, which lets heat escape and extends the cooking time. Another is using only chicken breasts, which can become dry and stringy if cooked too long.

Avoid shredding the chicken too finely—bite-size pieces are better. Also, do not skip the final simmer after shredding; it allows the sauce to cling and deepen in flavor. Finally, be careful not to over-reduce the sauce, as it can become too thick and sticky.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. After shredding, let it simmer in the sauce for 15 to 20 minutes so the meat absorbs the flavors.

The sauce should be thick enough to coat the back of a spoon and cling to the chicken. If the sauce is too thin, simmer with the lid off to reduce. The rolls should be toasted until golden and crisp on the outside but still soft in the center.

• Poultry: 165°F (74°C) in the thickest part