Description
This Crockpot BBQ Pulled Chicken recipe offers a hands-off, slow-cooked method to prepare tender, flavorful pulled chicken with smoky spices and tangy BBQ sauce. Perfect for weeknight dinners or casual gatherings, this dish yields juicy shredded chicken served on buns, ideal for a comforting, crowd-pleasing meal.
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 and Serving
- 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 in a 5- to 7-quart slow cooker to ensure even cooking and keep the meat moist throughout the process.
- Mix the Spices: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until thoroughly combined for a balanced seasoning blend.
- Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker. Add the grated yellow onion and toss gently to coat all the chicken pieces with the seasoning and onion evenly.
- Add the Initial BBQ Sauce: Pour 3/4 cup of the BBQ sauce over the coated chicken, spreading it evenly. Reserve the remaining barbecue sauce for later use to enhance flavor after cooking.
- Cook Low and Slow: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken easily shreds with a fork and has reached an internal temperature of 165°F, ensuring tenderness and safety.
- Shred the Chicken: Carefully transfer the cooked chicken to a cutting board. Reserve the cooking liquid from the slow cooker, skim off and discard excess fat. Use two forks to shred the chicken into slightly larger pieces to avoid it becoming too fine.
- Combine with Remaining Sauces: Return the shredded chicken to the slow cooker. Warm the remaining 3/4 cup BBQ sauce combined with steak sauce in the microwave for 1-2 minutes until hot. Pour this mixture along with 3/4 cup of reserved cooking liquid over the chicken, stirring to coat evenly. Adjust moisture and seasoning as needed with extra sauce or liquid.
- Serve: Pile the saucy BBQ pulled chicken onto hamburger buns. Optionally, top with coleslaw or blue cheese for added texture and flavor. Serve immediately and enjoy your hearty meal.
Notes
- Using chicken thighs instead of breasts yields juicier, more tender pulled chicken.
- If you prefer less heat, omit the cayenne pepper for a milder flavor.
- Reserve the cooking liquid carefully and skim the fat for a leaner sauce coating.
- For added flavor, serve with coleslaw or blue cheese on the buns.
- Cooking times may vary based on your slow cooker model; always check for doneness with a meat thermometer.
