Easy Sous Vide BBQ Pulled Chicken Juicy and Shredded
This is the easiest method for the best-tasting Sous Vide BBQ Pulled Chicken for perfectly tender shredded chicken breasts every time. Adding a few simple seasonings, including salt, garlic powder, liquid smoke, and pepper, along with my Homemade Honey BBQ sauce, takes it to another level.
This is the easiest method for the best-tasting Sous Vide BBQ Pulled Chicken. If you’re looking to elevate your chicken recipes, this chicken sous vide method is a game-changer. Cooking chicken with the sous vide method transforms boneless chicken breast into one of your favorite recipes by delivering perfectly tender meat every time. This sous vide recipe uses indirect heat to ensure juicy chicken breasts that are full of flavor, making it my go-to for a delicious meal with tender chicken that’s hard to beat.
Adding a few simple seasonings, including salt, garlic powder, liquid smoke, and pepper, along with my Homemade Honey BBQ sauce, takes it to another level. This is the perfect easy recipe if this is your first time using a sous vide machine and sous vide bags. You will love serving this shredded chicken in sandwiches, tacos, salads, and more.
How does the sous vide method cook the juiciest and tender pulled chicken?
The sous vide method cooks the juiciest and tender pulled chicken by slowly cooking it at a precise, low temperature, sealing in the moisture and flavors, and preventing overcooking.
Why You’ll Love This Easy Shredded Sous Vide Chicken Recipe
- You only need a few simple ingredients.
- It is super easy to make for an impressive result.
- It is full of delicious flavor!
- All the ingredients are easily digestible for a gentle tummy.
Ingredients & Substitutions
Here is everything you need to make my sous vide bbq chicken recipe:
Chicken: Fresh, boneless skinless chicken breast works best. But you could also use frozen chicken. You can also use bone-in chicken, but you will need to increase the cooking time by 30-60 minutes, depending on the thickness.
Light Olive Oil: You can also use extra virgin olive oil or avocado oil instead. We’ll add oil to the chicken in the sous vide bag and to our frying pan to pan-sear the chicken.
Garlic Powder: You could also use fresh minced garlic for a stronger garlic flavor. Onion powder can also be used in addition to, or instead of the garlic powder.
Salt: I like to use coarse sea salt but you could use any kind you like.
Black Pepper: You can omit this if you like. Or replace it with a little chili powder for a little more kick.
Liquid Smoke: This enhances the barbecue flavor in the chicken. You can use any flavor you like. You can also replace it with apple cider vinegar or worcestershire sauce. You could also use soy sauce, smoked paprika or a small amount of chipotle powder for a slightly different flavor.
Barbecue Sauce: I highly recommend my Homemade Honey BBQ sauce, but you can use your own bbq sauce you like.
The Benefits of Using the Sous Vide Cooking Method for Pulled Chicken
- Consistent Results: Sous vide cooking ensures that your pulled chicken is perfectly cooked every time. The precise temperature control prevents overcooking, so the chicken remains tender and juicy. This is my favorite sous vide machine because it includes a timer.
- Enhanced Flavor: By sealing the chicken in a reusable sous vide bag, all the seasonings and natural juices stay locked in, leading to a more flavorful and moist result.
- Tender Texture: The slow, controlled cooking process breaks down the chicken’s fibers gently, resulting in exceptionally tender pulled chicken that shreds easily.
- Hands-Off Cooking: Once the chicken is in the water bath, you can walk away and focus on other tasks. There’s no need to monitor the cooking process constantly.
- Versatility: Sous vide allows for easy customization. You can infuse the chicken with various spices, marinades, or liquids.
- Retained Nutrients: The sous vide method retains more nutrients compared to traditional cooking methods since the chicken is cooked at lower temperatures and in a sealed environment.
- Batch Cooking: Sous vide is ideal for batch cooking. You can prepare multiple chicken breasts at once, and store the cooked chicken in the fridge or freezer for quick meals throughout the week.
- Stress-Free Timing: Unlike other cooking methods, sous vide allows for flexibility with timing. If you’re not ready to serve the chicken right away, it can stay in the water bath a bit longer without compromising quality.
How to Make My Healthy Sous Vide Pulled Chicken Recipe
Here are easy, detailed, step-by-step instructions for making your pulled chicken using the sous vide cooking method. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Sous Vide Machine
Fill a large container or pot with water. Attach your sous vide precision cooker (my fave) and set the temperature to 150°F (65.5°C). Allow the water to reach the desired temperature.
Step 2: Prepare the Chicken
Remove any excess fat or connective tissue from the chicken. Place them inside a vacuum-sealable bag, heavy-duty zip-top freezer bag, or a large reusable sous vide bag (my fave) and pound them to an even thickness. Remove them from the bag and season both sides of the chicken with 2 teaspoons of garlic powder, 2 teaspoons of coarse sea salt, and a dash of pepper.
Place the chicken side-by-side in the bag so they can lay flat. Drizzle 1 tablespoon of light olive oil and 1/2 teaspoon of liquid smoke over the chicken in the bag.
If using a reusable bag, seal and remove the excess air with the pump. If using a vacuum sealer, seal the bag according to the manufacturer’s instructions. If using a zip-top bag, use the water displacement method: Slowly lower the bag into the water bath, allowing the pressure to push out air, and seal just before the water reaches the top of the bag.
Step 3: Cook the Chicken
Submerge the sealed bagged chicken into the preheated water bath with at least 1 inch of water above the chicken. Cook for 1.5 to 2 hours. This duration ensures the chicken is thoroughly cooked and tender.
Once cooked, remove the bag from the water bath. Take the chicken breasts out of the bag and pat them dry with paper towels. Keep the remaining chicken broth in the bag.
Heat a skillet over medium-high heat and add a splash of olive oil. Sear the chicken breasts for about 1-2 minutes on each side until they achieve a golden-brown crust.
Step 4: Shred the Chicken
Place the seared chicken on a cutting board. Using two forks, shred the chicken breasts into thin strips.
In a large saucepan, mix the shredded chicken with 2 cups of barbecue sauce and the remaining liquid from the bag until fully coated. Heat the chicken over medium heat for 5-10 minutes until warm.
Enjoy your juicy and flavorful sous vide BBQ pulled chicken!
Helpful Recipe Notes
Searing: Searing the chicken after sous vide cooking adds a nice texture and enhances the flavor. To achieve a good crust, be sure to pat the chicken dry before searing. A cast-iron skillet or Hexclad Hybrid pan works well for this step.
Shredding the Chicken: The chicken will be tender and easy to shred after cooking. If you prefer chunkier pieces, you can chop the chicken instead of shredding it.
Adjusting Cook Time: The sous vide method is forgiving with cook time. If you need to leave the chicken in the water bath a bit longer, it will stay tender and juicy as long as the temperature remains steady.
Serving Suggestions for Pulled BBQ Chicken
- Classic Sandwiches: Serve the BBQ pulled chicken on buns for a classic sandwich. Pair it with a side of coleslaw for a crunchy contrast. For added flavor, drizzle a bit of apple juice over the chicken before placing it on the bun to keep it extra juicy.
- Rice Bowls: For a wholesome meal, serve the BBQ pulled chicken over rice. Top with a dollop of sour cream, a sprinkle of chili pepper, and some fresh herbs. The richness of the sour cream and the heat from the chili pepper create a perfect balance with the smoky chicken.
- Tacos: Use the BBQ pulled chicken as a filling for tacos. Add your favorite toppings like shredded cheese, lettuce, and a squeeze of lime. A touch of sour cream and a sprinkle of chili pepper will elevate the flavors. You can also add a dash of your favorite spice rub to the chicken before assembling the tacos for an extra kick.
- Leftover Chicken Ideas: If you have leftover chicken, use it to create a variety of dishes. Add it to salads, stuff it into baked potatoes, or make a quick BBQ chicken pizza. The leftover chicken also makes a great filling for quesadillas or wraps.
Gluten-Free BBQ Chicken Sandwich Suggestions
Serve this sous vide barbecue shredded chicken with my easy recipes for gluten-free, high-protein bread replacements:
Do you love chicken recipes? Check out more of my easy and nutritious chicken recipes:
Easy Sous Vide BBQ Pulled Chicken Juicy and Shredded
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon light olive oil
- 2 teaspoons garlic powder
- 2 teaspoons coarse sea salt
- dash pepper
- 2 cups barbecue sauce
Instructions
- Fill a large container or pot with water. Attach your sous vide precision cooker and set the temperature to 150°F (65.5°C). Allow the water to reach the desired temperature.
- Remove any excess fat or connective tissue from the chicken. Place them inside a vacuum-sealable bag, heavy-duty zip-top freezer bag, or a large reusable sous vide bag (my fave) and pound them to an even thickness. Remove them from the bag and season both sides of the chicken with 2 teaspoons of garlic powder, 2 teaspoons of coarse sea salt, and a dash of pepper.
- Place the chicken side-by-side in the bag so they can lay flat. Drizzle 1 tablespoon of light olive oil and 1/2 teaspoon of liquid smoke over the chicken in the bag.If using a reusable bag, seal and remove the excess air with the pump. If using a vacuum sealer, seal the bag according to the manufacturer's instructions. If using a zip-top bag, use the water displacement method: Slowly lower the bag into the water bath, allowing the pressure to push out air, and seal just before the water reaches the top of the bag.
- Submerge the sealed bagged chicken into the preheated water bath with at least 1 inch of water above the chicken. Cook for 1.5 to 2 hours. This duration ensures the chicken is thoroughly cooked and tender.Once cooked, remove the bag from the water bath. Take the chicken breasts out of the bag and pat them dry with paper towels. Keep the remaining chicken broth in the bag.
- Heat a skillet over medium-high heat and add a splash of olive oil. Sear the chicken breasts for about 1-2 minutes on each side until they achieve a golden-brown crust.
- Place the seared chicken on a cutting board. Using two forks, shred the chicken breasts into thin strips.
- In a large saucepan, mix the shredded chicken with 2 cups of barbecue sauce and the remaining liquid from the bag until fully coated. Heat the chicken over medium heat for 5-10 minutes until warm.
Video
This worked awesome as a BBQ sandwich, I added some spicy BBQ sauce I like
That’s awesome, Caroline! Thank you for the review 🙂
SO JUICYYYY this tasted so good on my sandwich 🥪
Thank you for the review, LaTonya! 🙂
This worked exactly as written, thanks!
Delicious recipe! thanks for sharing
You’re welcome, Trevor!
This recipe turned out great! The chicken was super juicy and easy to shred. I’ve never made my own bbq sauce before and your recipe is delicious! I love being able to control the ingredients since my husband is diabetic.
That’s awesome Denise! Thank you for sharing your review 🙂
If already love to sous vide or are new to this easy cooking method, you are going to love this recipe for the juiciest, tender pulled chicken in my homemade honey bbq sauce!