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Crockpot BBQ Pulled Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 89 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot BBQ Pulled Chicken recipe delivers tender, smoky, and flavorful shredded chicken cooked low and slow in a slow cooker. The chicken thighs are seasoned with a blend of chili powder, smoked paprika, garlic powder, and cayenne pepper, then slow-cooked with grated onion and BBQ sauce for a juicy, melt-in-your-mouth texture. Perfect for sandwiches, this dish is easy to prepare and ideal for family gatherings or casual meals.

Ingredients

Chicken and Seasonings

  • 3 lbs. boneless, skinless chicken thighs
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 1/4 cup grated yellow onion

Sauces

  • 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
  • 2 Tbsp steak sauce (recommend A1)

To Serve

  • 8 hamburger buns

Instructions

  1. Prepare the Chicken: Place the chicken thighs into a 5- to 7-quart slow cooker to ensure even cooking and maintain moisture during the slow cooking process.
  2. Mix the Spices: In a small bowl, combine chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Whisk the spices together until well blended.
  3. Season the Chicken: Evenly sprinkle the spice mixture over the chicken in the slow cooker. Add the grated yellow onion and toss everything until the chicken is uniformly coated with the spices and onion.
  4. Add BBQ Sauce: Pour 3/4 cup of BBQ sauce over the season chicken and spread evenly. Reserve the remaining BBQ sauce for later use.
  5. Slow Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken can be easily shredded and reaches an internal temperature of 165°F, resulting in tender, juicy meat.
  6. Shred and Reserve Liquid: Transfer the cooked chicken to a cutting board. Skim the fat off the cooking liquid left in the slow cooker and discard it. Shred the chicken with two forks, aiming for slightly larger shreds to prevent over-shredding when mixed back into the sauce.
  7. Mix Sauce and Chicken: Return shredded chicken to the slow cooker. In a microwave-safe bowl, warm the remaining 3/4 cup BBQ sauce combined with steak sauce for 1 to 2 minutes. Pour the sauce mixture along with 3/4 cup of the reserved cooking liquid over the chicken. Toss thoroughly until the chicken is coated evenly. Adjust moisture by adding more reserve liquid or BBQ sauce if needed. Taste and add salt as desired.
  8. Serve: Spoon the saucy pulled chicken onto hamburger buns. Optionally, top sandwiches with coleslaw or blue cheese for added flavor. Serve immediately and enjoy!

Notes

  • Using boneless, skinless chicken thighs ensures moist and flavorful meat after slow cooking.
  • Adjust cayenne pepper to control the spiciness of the dish or omit it if you prefer a milder flavor.
  • Reserve cooking liquid for a juicier sandwich but skim off excess fat to reduce greasiness.
  • Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
  • For extra flavor, toast the hamburger buns before serving.
  • To make it gluten-free, choose gluten-free BBQ sauce and buns.

Find it online: https://slsrecipes.com/crockpot-bbq-pulled-chicken-recipe/