If you’re craving a meal that’s juicy, flavorful, and effortlessly crowd-pleasing, look no further than this Crockpot BBQ Pulled Chicken Sandwiches Recipe. The tender chicken thighs slow-cooked to perfection soak up a smoky, spicy, and tangy sauce that bursts with every bite. Whether it’s a busy weeknight dinner or a laid-back weekend get-together, these sandwiches bring a delightful combination of comfort food magic and simple prep that’ll have everyone asking for seconds.
Ingredients You’ll Need
Getting the right flavors in your Crockpot BBQ Pulled Chicken Sandwiches Recipe starts with simple but impactful ingredients. Each one plays a vital role, from building the smoky spice rub to creating that signature sticky, saucy finish that clings beautifully to the shredded chicken.
- 3 lbs. boneless, skinless chicken thighs: These stay juicy and tender after slow cooking, ideal for shredding.
- 1 1/2 tsp chili powder: Adds warmth and depth to the spice blend.
- 1 1/2 tsp smoked paprika: Gives a subtle smoky aroma without needing a grill.
- 1/2 tsp garlic powder: Brings a savory note that complements the BBQ sauce perfectly.
- 1/4 tsp cayenne pepper (optional): A little heat that can be adjusted according to taste.
- 1/2 tsp salt, plus more to taste: Enhances all the flavors beautifully.
- 1 tsp freshly ground black pepper: Adds a sharp contrast to the sweetness in the sauce.
- 1/4 cup grated yellow onion: Infuses natural sweetness and texture to the meat during cooking.
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided: The star of the dish that makes it finger-licking good.
- 2 Tbsp steak sauce (recommend A1): Adds an extra layer of rich, tangy flavor.
- 8 hamburger buns: For the perfect handheld delivery of all that delicious chicken.
How to Make Crockpot BBQ Pulled Chicken Sandwiches Recipe
Step 1: Place Chicken in Slow Cooker
Start by placing the boneless, skinless chicken thighs in the bottom of your slow cooker. Arranging them evenly ensures they cook uniformly, soaking up the flavors that will be added next.
Step 2: Prepare the Spice Rub
In a small bowl, mix together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and freshly ground black pepper. This blend is the secret behind that deep, smoky flavor that transforms simple chicken into something extraordinary.
Step 3: Season the Chicken
Pour the spice rub over the chicken thighs in the slow cooker, ensuring each piece gets coated evenly. Then, sprinkle the grated yellow onion on top, lending sweetness and a slight crunch that works wonders once shredded.
Step 4: Add BBQ Sauce
Pour 3/4 cup of your favorite BBQ sauce over the chicken and spices. This will meld with the seasonings and create a wonderfully saucy base as it cooks low and slow.
Step 5: Cook Until Tender
Cover the slow cooker and set it to low. Let it cook for 4 to 6 hours, until the chicken is fork-tender and easily shredded. The slow cooking melds all the flavors and makes the meat incredibly juicy.
Step 6: Shred the Chicken
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Discard any excess fat from the cooking liquid left in the slow cooker, as you want a clean base for your sauce.
Step 7: Coat the Chicken in Sauce
Return the shredded chicken to the slow cooker and add the remaining BBQ sauce along with the steak sauce. Toss everything until the chicken is thoroughly coated in that luscious, tangy sauce—this step is what makes the sandwiches unforgettable.
Step 8: Assemble Your Sandwiches
Pile the saucy pulled chicken high on hamburger buns and get ready to enjoy! These sandwiches are perfect just as they are, but toppings and sides can take them over the top.
How to Serve Crockpot BBQ Pulled Chicken Sandwiches Recipe
Garnishes
Adding garnishes can elevate your sandwiches even more. Try fresh coleslaw for crunch and acidity, sliced pickles for briny contrast, or a sprinkle of chopped fresh herbs like cilantro or parsley to brighten every bite.
Side Dishes
Classic pairings like crispy oven-baked fries, creamy mac and cheese, or a hearty bean salad complement the tender BBQ chicken perfectly. For something lighter, a crisp green salad with a tangy vinaigrette balances the richness beautifully.
Creative Ways to Present
For a fun twist, serve the pulled chicken on slider buns for a party platter or pile the chicken over baked potatoes or even nachos for a delicious game-day spread. The versatility of this Crockpot BBQ Pulled Chicken Sandwiches Recipe makes it great for many occasions.
Make Ahead and Storage
Storing Leftovers
Any leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 4 days. It stays juicy and flavorful, ready for quick meals throughout the week.
Freezing
This recipe freezes beautifully. Simply place the cooled, shredded chicken with sauce in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in a microwave or on the stovetop over low heat, adding a splash of water or extra BBQ sauce if needed to keep it moist. Avoid overheating, which can dry out the delicious meat.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier after slow cooking, chicken breasts work as a leaner alternative and still taste great. Just watch the cooking time to avoid drying out the meat.
What type of BBQ sauce works best for this recipe?
A thicker, smoky BBQ sauce, like the recommended Bullseye original, is ideal because it clings well and balances sweet and smoky notes. Feel free to use your favorite brand or homemade sauce too!
Is it possible to make this recipe in an Instant Pot?
Yes! Use the sauté function for searing spices and onions if you like, then pressure cook the chicken for about 15 minutes. Use the natural release method for best results, then shred and mix with sauce as directed.
How can I add more heat if I like spicy food?
Add extra cayenne pepper to the spice rub or swap your BBQ sauce for one with a spicy kick. You can also serve with sliced jalapeños or hot sauce on the side.
Are hamburger buns the only option for serving?
Not at all! These pulled chicken sandwiches taste amazing served on buns, wraps, over rice bowls, or even on toasted English muffins. Let your imagination run wild.
Final Thoughts
This Crockpot BBQ Pulled Chicken Sandwiches Recipe is an absolute winner for anyone craving savory, tender, and saucy comfort food without a ton of fuss. Its hands-off cooking method means more time for friends, family, or just relaxing, while still delivering big on flavor. Give it a try and see just how effortless and delicious slow-cooked BBQ chicken can be!
Print
Crockpot BBQ Pulled Chicken Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot BBQ Pulled Chicken recipe is an easy and flavorful slow-cooked dish featuring tender, shredded chicken thighs coated in a smoky, spicy BBQ sauce mixture. Perfect for sandwiches, the pulled chicken is infused with a blend of chili powder, smoked paprika, and garlic for a rich and satisfying meal that’s ideal for gatherings or a comforting family dinner.
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)
Serving
- 8 hamburger buns
Instructions
- Place chicken in slow cooker: Transfer the chicken thighs into the slow cooker, ensuring they are evenly distributed.
- Prepare spice rub: In a small bowl, mix together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Sprinkle this seasoning mixture evenly over the chicken, then add the grated yellow onion on top.
- Add BBQ sauce: Pour 3/4 cup of the BBQ sauce over the seasoned chicken, spreading it to coat well.
- Cook: Cover the slow cooker and set to low. Let the chicken cook for 4 to 6 hours, until it is tender and easily shreds with a fork.
- Shred chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Discard any fat or unwanted solids from the slow cooker liquid.
- Coat chicken: Return the shredded chicken to the slow cooker. Add the remaining 3/4 cup BBQ sauce along with the steak sauce. Toss everything together to fully coat the shredded chicken in the sauce mixture.
- Serve: Spoon the BBQ pulled chicken onto hamburger buns and add your favorite toppings or sides as desired. Serve warm and enjoy!
Notes
- You can substitute chicken breasts if preferred, but thighs yield a moister result.
- Adjust cayenne pepper to control the heat level, or omit for a milder dish.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for longer storage.
- Adding coleslaw or pickles as toppings adds a nice crunch and contrast.
- If a thicker sauce is desired, remove the chicken after cooking and simmer the sauce in the slow cooker for 10-15 minutes before mixing back in.
