One of my favorite kitchen appliances to use during the winter is the slow cooker my friend, Cody, gave me from his grandma, AKA The General. His grandma did not earn the nickname, The General, for no reason. She is bawdy, lovable and tough as nails. I do not know her very well, but I love her anyways.
In much the same way, this slow cooker has been a fierce contender in my kitchen and has never let me down. I have made everything from soups and shredded meats to sweet and spicy jams in it. And it did not fail to perform with this Rosemary & Sage Pulled Chicken. After about seven hours, I had juicy, fall of the bone chicken that shredded apart like butter.
If you have not dusted off your slow cooker yet this season, I highly recommend that you do and get on my level with this chicken. You will not be disappointed!
INGREDIENTS
2 split chicken breasts w/ ribs (~2 ½ - 3 lbs)
2 tbsp extra virgin olive oil
2 tbsp rosemary infused olive oil
1 ½ tsp sea salt
1 tsp black pepper
1 tsp dried rosemary
½ tsp dried sage
½ tsp garlic powder
1 ½ sweet onions, thinly sliced
10 garlic cloves, peeled
DIRECTIONS
In a small bowl, mix the salt, garlic powder, rosemary, sage, and pepper until well combined. Place the onions and garlic cloves in the bottom of a 6-quart slow cooker.
In a small bowl, combine the olive oils. Slowly work your fingers under the skin of the chicken breasts to separate the skin from the breast, careful not to tear the skin. Rub the olive oil mixture under the skin, covering the entire breast as evenly as possible. Then rub the outside of the skin with the dry rub mixture.
Place the prepared chicken breasts on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours.
Turn off the slow cooker and remove the chicken and any bones from the slow cooker. Remove the onions and garlic from the juices with a slotted spoon and discard or store in an airtight container in the refrigerator. Pull the meat off the bones and shred the chicken with two forks on a cutting board. Place the shredded chicken back in the juices in the slow cooker, stir, and allow to rest for 5-10 minutes before serving.
