Buffalo Dill Pickle Pulled Chicken Recipe

  • Ready in: 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: Makes 12 servings

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  • 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

cooking methods

  • Slow Cooker


  1. 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.
  2. 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.
  3. Pull chicken; stir in remaining hot sauce and toss with liquid in multi-cooker.

Makes 12 servings.

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