Description
This Crockpot BBQ Pulled Chicken recipe is a crowd-pleasing, easy-to-make dish featuring tender, slow-cooked chicken thighs infused with smoky spices and tangy barbecue sauce. Perfect for sandwiches, it delivers rich flavors with minimal effort, ideal for casual meals or gatherings.
Ingredients
Scale
Chicken and Spices
- 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 Slow Cooker and Chicken: Place the chicken thighs in a 5- to 7-quart slow cooker, ensuring a good fit to allow even cooking and keep the chicken moist throughout the slow cooking process.
- Make the Spice Mix: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until fully combined, creating a balanced smoky and slightly spicy seasoning.
- Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker, add the grated yellow onion, and toss everything gently to coat the chicken thoroughly with spices and onion for maximum flavor.
- Add Initial BBQ Sauce: Pour 3/4 cup of the BBQ sauce over the chicken, spreading it evenly to start building the tangy and smoky sauce foundation. Reserve the leftover BBQ sauce for later use.
- Cook the Chicken: Cover and cook on low heat for 4 to 6 hours, or until the chicken is tender and shreds easily. Use a meat thermometer to ensure the internal temperature reaches 165°F, ensuring safe and perfectly cooked chicken.
- Shred the Chicken: Carefully transfer the chicken to a cutting board. Skim off the fat from the reserved cooking liquid in the slow cooker and discard. Use two forks to shred the chicken into slightly larger pieces, as it will break down further when mixed with the sauce.
- Combine with Sauce: Return the shredded chicken to the slow cooker. In a microwave-safe bowl, warm the remaining 3/4 cup BBQ sauce mixed with the steak sauce for 1 to 2 minutes. Pour this sauce and 3/4 cup of the reserved cooking liquid over the shredded chicken, tossing thoroughly to coat. Adjust moisture levels by adding more reserved liquid or BBQ sauce if needed. Taste and add extra salt if desired.
- Serve: Pile the saucy BBQ pulled chicken onto hamburger buns. Optionally, top with coleslaw or blue cheese for an extra flavor boost. Serve immediately and enjoy the delicious, tender pulled chicken sandwiches.
Notes
- Using boneless, skinless chicken thighs ensures juicy, tender meat perfect for shredding.
- If you prefer less spice, omit the cayenne pepper.
- Adjust the amount of BBQ sauce according to your preferred sauciness.
- For a low-sodium version, choose reduced-salt BBQ and steak sauces.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with coleslaw or pickles for added texture and flavor contrast.
