Easy Slow Cooker Pulled BBQ Chicken
Tender, shredded chicken simmered in tangy BBQ sauce in the slow cooker, ideal for sandwiches or baked potatoes.
by Shannon WilliamsIngredients
- •1.5 lb boneless, skinless chicken thighs
- • to taste salt
- • to taste black pepper
- •1 yellow onion, small, finely diced
- •2 garlic cloves, minced
- •18 oz BBQ sauce, good quality
- •2 tablespoon apple cider vinegar
- •1 tablespoon light brown sugar, packed
- •1 tablespoon Worcestershire sauce
- •1 teaspoon smoked paprika
Instructions
- 1
Lightly season the chicken thighs on both sides with salt and black pepper.
- 2
Place the seasoned chicken thighs in the bottom of your slow cooker.
- 3
In a medium bowl, combine the diced yellow onion, minced garlic, BBQ sauce, apple cider vinegar, light brown sugar, Worcestershire sauce, and smoked paprika. Stir well to combine all ingredients.
- 4
Pour the BBQ sauce mixture evenly over the chicken thighs in the slow cooker.
- 5
Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is very tender and easily shreds with a fork.
- 6
Once cooked, carefully remove the chicken thighs from the slow cooker to a cutting board or large bowl. Using two forks, shred the chicken into bite-sized pieces. Discard any excess fat.
- 7
Return the shredded chicken to the slow cooker and stir it into the BBQ sauce until thoroughly coated.
- 8
Allow the shredded chicken to simmer in the sauce for an additional 15-30 minutes on LOW (or WARM setting) to absorb more flavor, if time permits. Taste and adjust seasoning if necessary.
- 9
Serve warm on hamburger buns, slider rolls, baked potatoes, or alongside coleslaw.
Chef's Tips
- 💡For extra flavor, you can quickly sear the chicken thighs in a hot pan for 2-3 minutes per side before adding them to the slow cooker.
- 💡If your BBQ sauce is already very sweet, you can reduce or omit the brown sugar.
- 💡This recipe is excellent for meal prepping. Store leftover pulled chicken in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
- 💡Feel free to customize the sauce with a pinch of cayenne pepper for a spicy kick, or a dash of liquid smoke for a more intense smoky flavor.
- 💡Boneless, skinless chicken breasts can also be used, but thighs tend to stay more moist and flavorful in the slow cooker.
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