Let’s Talk Pulled Chicken—Specifically, the Cherry Cola Kind
Alright, friend, picture this: it’s a drizzly Tuesday, the socks don’t match, and you (like me) forgot you promised pulled chicken sandwiches for dinner. Happened last fall—my kiddo wanted “something fun” for his birthday, and all I could think was, why do I keep overpromising? The answer: the crockpot (my kitchen’s secret sidekick who never fails to save the day.)
I’ve made Crockpot Cherry Cola Pulled chicken at least a dozen times (oh, and once with grape soda—don’t ask, it was a flavor rollercoaster and not the good kind). There’s just something about sweet cherry cola and a tangy BBQ hit that makes the whole house smell like a backyard cookout even when it’s 40 degrees outside. Plus, I get to dump things into the slow cooker, press a button, and walk away—what’s not to love? If easy dinners are your jam, buckle up!
Why This Recipe Always Gets Requested
I pull out this recipe when I’m short on time but want to serve something that says I put in some effort (even if I kind of didn’t). My family goes a little wild for this, probably because it’s both sweet and sticky without being toothache sweet—plus it shreds up perfectly for messy, fun sandwiches. I’ll admit, the first time I tried this, my sauce ended up runny as a creek after a storm; lesson learned: let it simmer after shredding. Oh, and when you open the slow cooker, expect hungry faces hovering nearby. Seriously, I’ve had friends call dibs on leftovers before even tasting. (Cheeky!)
Here’s What You Need—And What You Could Sub In
- 2 pounds boneless, skinless chicken breasts (I sometimes use thighs if they’re on sale; honestly, it’s a bit juicier with those!)
- 1 cup cherry cola (cheapest stuff works just fine—my grandma swears by brand names, but I don’t taste the difference)
- 1 1/4 cup BBQ sauce (whatever you’ve got—homemade is great, but bottled saves time)
- 2 tablespoons Worcestershire sauce (or soy sauce if you accidentally run out)
- 1 small onion, finely chopped (skip if your kids are anti-onion, or swap for a big shallot…or half a red onion if that’s what’s in the fridge)
- 2 cloves garlic, minced (garlic powder in a pinch—about 1 tsp)
- 1 tablespoon smoked paprika (or regular if that’s all you’ve got…or, well, none, I suppose, but you’ll miss the smokiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: a squirt of sriracha or hot sauce (for a little kick; my partner’s a wimp about spice, but I sneak some in anyway)
Getting Cooking—Step by Step, Kind Of
- Plop the chicken breasts (or thighs) into your slow cooker; don’t fuss about arranging them perfectly.
- Pour the cherry cola all over; try not to drink half of it like I sometimes do. It’s weird, but the soda does something magic while it cooks—trust the process.
- Dump in BBQ sauce, Worcestershire, onion, garlic, smoked paprika, salt, pepper—and the sriracha if you’re feeling brave. Stir gently, just to mix things a bit. It won’t look pretty (or even that good) right now, but don’t worry—it always looks a little odd at this point.
- Set your crockpot on low for about 5-6 hours, or high if you want it a bit faster—about 3 hours. (Though, to be real, I think it tastes better if you let it go low and slow.)
- Once the chicken is pull-apart tender, fish it out carefully (tongs are awesome, but two forks work fine). Shred it up—either in the pot or on a plate. This is where I sneak a taste, you know, in the name of quality control.
- Pop the shredded chicken back into the saucy mix. Let it hang out on warm or low for another 20-30 minutes so it can soak up all that saucy goodness—sometimes I just leave it longer if the side dishes aren’t ready. If it looks a bit soupy, just crack the lid for the last bit.
Notes from, Well, Too Many Tries
- If your sauce turns out runnier than you like, scoop the chicken out and let the sauce bubble in a saucepan till it thickens. (I’ve scorched it once—not recommended!)
- I usually use whatever BBQ sauce is on sale. Honestly, fancy bottles add a bit, but it’s not deal-breaking.
- And if you accidentally use diet cola, it still works, just comes out less sweet—I tried this when my partner did Whole30 by accident. Uh, not my favorite.
Variations I’ve Messed With (and One to Skip)
- Sub grape or orange soda for a wild twist—but, not everyone in my family loved grape (it was polarizing at best; kids liked it, adults scrunched their noses). Cherry’s the best for crowd-pleasing.
- Tried adding a handful of dried cherries once—nice, but not really necessary unless you like extra tart bits.
- I thought about tossing in pineapple juice for a tropical thing—eh, it was fine, but I’d stick with cola.
- Pro tip? Skipping the paprika isn’t as tragic as you’d think. Surprisingly still delicious (but I miss that smokiness).
What Gear Do You Need? And a Workaround
Obviously, a slow cooker is key—though on one desperate occasion, I used my Dutch oven on low in the oven for about 3 hours and it worked (not exactly the same, but pretty darn close). Tongs make shredding easier, but I’ve gone full caveperson style with two forks before. Don’t sweat it.
How to Store (Though Ours Vanishes Fast)
Store leftovers in an airtight container in the fridge, where they’ll last about 3 days. You can freeze it for up to 2 months, but honestly, in my house it never lasts more than a day! When reheating, microwaving is fine, but if you’ve got time, warm it gently on the stove so the edges don’t get too chewy.
How I Serve It—And the Best Sides
My personal favorite? Piled high on squishy buns, usually with a heap of coleslaw (from the deli, if I’m honest). Or tucked in a jacket potato if it’s chilly—I’ve even spooned it over rice when I’m out of bread. On fancy days I garnish with a few pickles. Sometimes we make a big batch for game day and serve it with chips or crunchy veggie sticks for dipping.
Pro Tips (Learned The Hard Way)
- I once tried to speed it up by using high for the whole cook—yeah, the chicken was stringy. Slow and steady does win the race here.
- Don’t skip the resting at the end; the flavors really come together once they’ve mingled for a bit.
- It’s tempting to keep lifting the lid for a peek, but every time you do, you lose heat (I used to do this all the time, then wondered why dinner took forever.)
Questions I Get All the Time (No Such Thing as Silly Ones!)
- Can I use drumsticks? You can, though shredding is trickier with bones—if that’s your only option, go for it, just watch for bits of gristle.
- Is it super sweet? Not over-the-top, promise! The cola adds more depth than sugar. Actually, if you like things tangier, up the Worcestershire.
- What about leftovers? These seriously make epic quesadillas. Or, you know, eaten cold out of the fridge (I won’t judge; I do it.)
- Can I make this with beef? Sure, but you’ll want to cook it a bit longer to get that fall-apart effect. Pork works like a dream, too.
- Will kids eat this? Unless they’re rebelling against flavor, mine always have (even the picky neighbor’s kid who only eats beige food).
One last thing—if you end up trying orange soda and loving it, please tell me. I still can’t quite decide if that’s genius or madness.
Ingredients
- 2 pounds boneless, skinless chicken breasts (I sometimes use thighs if they’re on sale; honestly, it’s a bit juicier with those!)
- 1 cup cherry cola (cheapest stuff works just fine—my grandma swears by brand names, but I don’t taste the difference)
- 1 1/4 cup BBQ sauce (whatever you’ve got—homemade is great, but bottled saves time)
- 2 tablespoons Worcestershire sauce (or soy sauce if you accidentally run out)
- 1 small onion, finely chopped (skip if your kids are anti-onion, or swap for a big shallot…or half a red onion if that’s what’s in the fridge)
- 2 cloves garlic, minced (garlic powder in a pinch—about 1 tsp)
- 1 tablespoon smoked paprika (or regular if that’s all you’ve got…or, well, none, I suppose, but you’ll miss the smokiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: a squirt of sriracha or hot sauce (for a little kick; my partner’s a wimp about spice, but I sneak some in anyway)
Instructions
-
1Plop the chicken breasts (or thighs) into your slow cooker; don’t fuss about arranging them perfectly.
-
2Pour the cherry cola all over; try not to drink half of it like I sometimes do. It’s weird, but the soda does something magic while it cooks—trust the process.
-
3Dump in BBQ sauce, Worcestershire, onion, garlic, smoked paprika, salt, pepper—and the sriracha if you’re feeling brave. Stir gently, just to mix things a bit. It won’t look pretty (or even that good) right now, but don’t worry—it always looks a little odd at this point.
-
4Set your crockpot on low for about 5-6 hours, or high if you want it a bit faster—about 3 hours. (Though, to be real, I think it tastes better if you let it go low and slow.)
-
5Once the chicken is pull-apart tender, fish it out carefully (tongs are awesome, but two forks work fine). Shred it up—either in the pot or on a plate. This is where I sneak a taste, you know, in the name of quality control.
-
6Pop the shredded chicken back into the saucy mix. Let it hang out on warm or low for another 20-30 minutes so it can soak up all that saucy goodness—sometimes I just leave it longer if the side dishes aren’t ready. If it looks a bit soupy, just crack the lid for the last bit.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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