Description
This Crockpot BBQ Pulled Chicken recipe offers tender, flavorful shredded chicken slow-cooked to perfection and coated in a tangy BBQ sauce. Using boneless skinless chicken thighs and a blend of smoky spices, this easy, hands-off recipe is perfect for a casual meal or gathering, served warm on hamburger buns with optional toppings like coleslaw or blue cheese.
Ingredients
Scale
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
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
- 2 Tbsp steak sauce (recommend A1)
Serving
- 8 hamburger buns
Instructions
- Prepare the Chicken: Place the chicken thighs into a 5- to 7-quart slow cooker to ensure even cooking and retain moisture throughout the cooking process.
- Mix the Spices: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper until fully combined.
- Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker, then add the grated yellow onion. Toss to coat the chicken thoroughly with the spices and onion for balanced flavor.
- Add BBQ Sauce: Pour 3/4 cup of the BBQ sauce over the seasoned chicken, spreading it evenly. Reserve the remaining 3/4 cup of 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 low and slow method makes the chicken incredibly tender.
- Shred and Reserve Liquid: Carefully transfer the cooked chicken to a cutting board. Reserve the cooking liquid left in the slow cooker, skim off any excess fat and discard it. Shred the chicken using two forks, aiming for slightly larger pieces as it will break down further when mixed back into the sauce.
- Mix Sauce and Chicken: Return the shredded chicken to the slow cooker. In a microwave-safe bowl, combine the remaining 3/4 cup of BBQ sauce and the 2 tablespoons of steak sauce. Microwave for 1 to 2 minutes until warm. Pour this sauce mixture along with 3/4 cup of the reserved cooking liquid over the shredded chicken. Toss everything together until the chicken is evenly coated. Add extra reserved liquid or BBQ sauce if needed for moisture. Adjust seasoning by adding more salt if desired.
- Serve: Pile the hot, saucy BBQ pulled chicken onto hamburger buns. For added flavor, top with coleslaw or a bit of blue cheese if preferred. Serve immediately and enjoy your delicious meal.
Notes
- Using chicken thighs ensures more moist and tender meat compared to chicken breasts.
- Adjust the cayenne pepper based on your preferred spice level or omit if you want a milder flavor.
- Reserve the cooking liquid to enhance moisture and flavor when mixing with the shredded chicken.
- Feel free to warm the buns lightly before serving for extra comfort.
- Additional toppings like coleslaw or blue cheese add complementary textures and flavors.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
