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–+ servings

Easy Sous Vide Pulled Chicken Breast (Juicy Shredded)

Gentle Tummy
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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

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.
Did you make this recipe?Please let me know in the comments below how it turned out :)