Buffalo Dill Pickle Pulled Chicken Recipe
ingredients
- 3 pounds boneless skinless chicken breasts and/or thighs
- 1 (12 ounce) bottle hot sauce, divided (such as Frank’s Red Hot)
- ½ cup water
-
2 tablespoons Dill Pickle Dip Mix
cooking methods
- Slow Cooker
directions
- Place chicken in 6-quart or larger multi-cooker. In small bowl, combine half the hot sauce, water and Dill Pickle Dip Mix; pour over chicken.
- Set multi-cooker to Pressure Cooker on HIGH for 15 minutes. When done, allow a 10 minute natural release, then continue with a quick release of pressure.
- Pull chicken; stir in remaining hot sauce and toss with liquid in multi-cooker.
Makes 12 servings.