Description
This Crockpot BBQ Pulled Chicken recipe delivers tender, flavorful pulled chicken cooked low and slow. Juicy chicken thighs are seasoned with smoky spices, slow-cooked with BBQ sauce, and finished with a steak sauce blend for extra tang. Perfect for sandwiches on hamburger buns, this easy slow cooker meal is ideal for family dinners or casual gatherings.
Ingredients
Chicken and Seasoning
- 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 and Buns
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
- 2 Tbsp steak sauce (recommend A1)
- 8 hamburger buns
Instructions
- Prepare the Chicken: Place the chicken thighs into a 5- to 7-quart slow cooker to ensure even and moist cooking.
- Mix the Spices: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until well combined.
- Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker, add the grated yellow onion, and toss to coat all pieces evenly.
- Add BBQ Sauce: Pour 3/4 cup of the BBQ sauce evenly over the seasoned chicken, reserving the remainder of the BBQ sauce for later use.
- Slow Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken shreds easily and reaches an internal temperature of 165°F. This slow cooking makes the chicken incredibly tender.
- Shred and Reserve Liquid: Transfer the cooked chicken to a cutting board. Reserve the cooking liquid left in the slow cooker, skim off any fat and discard it. Shred the chicken using two forks, aiming for larger shreds.
- Mix Sauce and Chicken: Return shredded chicken to the slow cooker. In a microwave-safe bowl, combine the remaining 3/4 cup BBQ sauce and 2 Tbsp steak sauce; microwave for 1-2 minutes until warm. Pour this sauce mixture along with 3/4 cup of the reserved cooking liquid over the chicken. Toss to coat evenly, adding more liquid or BBQ sauce as needed for moisture. Adjust salt to taste.
- Serve: Spoon the saucy pulled chicken onto hamburger buns. Optionally, top with coleslaw or blue cheese for added flavor. Serve immediately and enjoy!
Notes
- Using boneless, skinless chicken thighs yields tender, juicy pulled chicken.
- If you prefer a milder flavor, omit the cayenne pepper.
- Reserve the cooking liquid to adjust the moisture of the pulled chicken to your liking.
- Serve with coleslaw or blue cheese to enhance the sandwich’s taste.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
