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
Scale
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.
