If you are craving a meal that feels like a warm, comforting hug, then the Crockpot BBQ Pulled Chicken Sandwiches Recipe is here to satisfy your soul. This dish transforms simple chicken thighs into tender, flavorful bites bursting with smoky spices and rich barbecue sauce, all effortlessly cooked in a slow cooker. It’s the perfect combination of sweet, tangy, and savory, making every bite melt-in-your-mouth good. Whether you’re feeding a hungry family or looking to impress guests with minimal effort, this recipe has a special place in your dinner rotation.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to creating the ultimate pulled chicken sandwich. Each one plays a role, from adding heat and smokiness to helping the chicken reach that juicy, tender texture we all love.
- 3 lbs. boneless, skinless chicken thighs: These dark meat pieces stay juicy throughout the slow cooking process, making your shredded chicken perfectly tender.
- 1 1/2 tsp chili powder: Adds subtle heat and depth without overpowering the dish.
- 1 1/2 tsp smoked paprika: Brings a rich smoky flavor that’s essential for that classic BBQ vibe.
- 1/2 tsp garlic powder: Infuses a gentle, savory aroma that complements the spices beautifully.
- 1/4 tsp cayenne pepper (optional): For just a touch of kick, but completely adjustable to your spice preference.
- 1/2 tsp salt, plus more to taste: Enhances all the flavors to make everything pop.
- 1 tsp freshly ground black pepper: Lends a sharp, aromatic note to balance the sweetness of the BBQ sauce.
- 1/4 cup grated yellow onion: Melts into the chicken while cooking, adding subtle sweetness and texture.
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided: The heart of the dish, ensuring every shred is coated in tangy, savory goodness.
- 2 Tbsp steak sauce (recommend A1): Adds complexity and a mild tang that brightens the overall flavor.
- 8 hamburger buns: Soft, sturdy, and ready to hold your mountain of pulled chicken deliciousness.
How to Make Crockpot BBQ Pulled Chicken Sandwiches Recipe
Step 1: Prepare the Chicken and Spice Rub
Start by placing your boneless, skinless chicken thighs directly into the slow cooker. In a small bowl, mix the chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. This blend is what will transform your chicken into a smoky, spicy delight, so make sure the spices are well combined. Next, sprinkle the grated yellow onion over the chicken, then generously coat the chicken with your homemade spice rub. This ensures every bite is packed with flavor.
Step 2: Add BBQ Sauce and Let it Cook
Pour three-quarters of your BBQ sauce over the chicken in the slow cooker. The sauce will slowly infuse throughout the chicken as it cooks low and slow. Cover your crockpot, set it to low, and let the magic happen for about 4 to 6 hours. This slow cooking is what makes the chicken so incredibly tender that it shreds with just a fork, turning every bit into pure barbecue bliss.
Step 3: Shred and Coat the Chicken
Once the chicken is fully cooked and tender, carefully remove it from the slow cooker. Use two forks to shred the meat into bite-sized pieces. While the chicken is out, skim off any excess fat from the cooking liquid to keep the flavor rich but not greasy. Then, return the shredded chicken to the slow cooker. Add the remaining BBQ sauce along with the steak sauce and toss gently to coat every piece in the luscious, tangy sauce. This final step ensures all the flavors meld perfectly.
Step 4: Assemble the Sandwiches
Toast your hamburger buns lightly to give them a bit of crispness and warmth. Pile the QB pulled chicken high on the bottom bun, then add any toppings you love. Whether it’s a crisp slaw, pickles, or extra BBQ sauce, the combination is yours to create. Top with the hamburger bun and get ready for a delicious, messy, incredibly satisfying handheld feast.
How to Serve Crockpot BBQ Pulled Chicken Sandwiches Recipe
Garnishes
To add some fresh and crunchy contrast to the tender chicken, I love topping my Crockpot BBQ Pulled Chicken Sandwiches Recipe with coleslaw made from crisp cabbage and a tangy vinaigrette. Pickles or sliced jalapeños also bring a bright, zesty pop that cuts through the richness. Don’t forget a sprinkle of fresh herbs like chopped cilantro or parsley if you want a little herbaceous brightness on top.
Side Dishes
These sandwiches pair wonderfully with classic sides like creamy mac and cheese, crispy potato wedges, or baked beans for a hearty meal. For something lighter, consider a crisp green salad or grilled veggies. The savory, smoky flavors of the pulled chicken complement so many sides, making this an easy weeknight dinner or weekend crowd-pleaser.
Creative Ways to Present
If you want to mix things up, try serving the Crockpot BBQ Pulled Chicken Sandwiches Recipe as sliders for parties or gatherings. You could also turn it into a BBQ chicken salad by serving the shredded meat over fresh greens with your favorite toppings. Or, for a fun twist, stuff the chicken into soft tacos with slaw and avocado for handheld BBQ tacos that will disappear fast.
Make Ahead and Storage
Storing Leftovers
Any leftover pulled chicken keeps beautifully in an airtight container in the refrigerator for up to 4 days. Keeping the chicken and sauce together helps maintain that juicy texture so you can easily reheat and enjoy without sacrificing flavor or moisture.
Freezing
This Crockpot BBQ Pulled Chicken Sandwiches Recipe freezes exceptionally well. Just portion the shredded chicken with sauce into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the fridge overnight for a quick, ready-to-go meal that tastes just like freshly made.
Reheating
To reheat, simply warm the pulled chicken in a skillet over medium heat or microwave it until heated through, stirring occasionally. Adding a splash of water or extra BBQ sauce helps keep the chicken moist during reheating. Then, pile it onto your favorite buns and enjoy all over again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but thighs tend to stay more moist and tender after slow cooking. If you choose breasts, keep an eye on cooking time to avoid drying out the meat.
What type of BBQ sauce is best for this recipe?
While Bullseye original is a great choice for a balanced sweet and smoky flavor, feel free to use your favorite BBQ sauce. Whether you prefer tangy, spicy, or sweet, the pulled chicken will take on those flavors beautifully.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function to brown the chicken and then cook on high pressure for about 15 minutes. Be sure to allow natural pressure release for best shredding results.
Is this recipe gluten-free?
The chicken itself is naturally gluten-free, but be sure to check that your BBQ sauce, steak sauce, and buns are gluten-free if you are avoiding gluten.
How do I keep the pulled chicken moist?
Slow cooking on low heat with plenty of BBQ sauce helps lock in moisture. Returning the shredded chicken to the sauce in the slow cooker before serving also ensures every bite stays juicy.
Final Thoughts
There’s something truly comforting about the Crockpot BBQ Pulled Chicken Sandwiches Recipe that makes it a go-to for easy, flavorful meals. It’s one of those dishes that requires minimal prep yet delivers maximum enjoyment. Whether you’re hosting a casual dinner or just want to cozy up with a tasty sandwich, give this recipe a try — your taste buds will thank you!
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 Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
This Crockpot BBQ Pulled Chicken recipe offers a delicious, hands-off way to prepare tender, flavorful pulled chicken with a smoky spice rub and rich barbecue sauce. Perfect for sandwiches, this dish is ideal for casual gatherings or family dinners, delivering a satisfying meal with minimal effort.
Ingredients
Chicken
- 3 lbs. boneless, skinless chicken thighs
Spice Rub
- 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)
To Serve
- 8 hamburger buns
Instructions
- Place chicken in slow cooker: Transfer the 3 lbs. of boneless, skinless chicken thighs to the slow cooker, evenly distributing them in the base of the pot.
- Prepare spice rub: In a small bowl, mix together 1 1/2 tsp chili powder, 1 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper (if using), 1/2 tsp salt, 1 tsp freshly ground black pepper, and 1/4 cup grated yellow onion. This spice blend will infuse the chicken with deep, smoky flavor.
- Apply the spice rub: Pour the prepared spice rub evenly over the chicken in the slow cooker, ensuring all pieces are coated for maximum taste.
- Add BBQ sauce: Pour 3/4 cup of the BBQ sauce over the seasoned chicken, distributing it evenly to add moisture and tangy flavor.
- Cook the chicken: Cover the slow cooker and set it to low. Cook for 4 to 6 hours, until the chicken is tender and shreds easily when pulled apart with a fork.
- Shred chicken: Carefully remove the cooked chicken from the slow cooker and use two forks to shred it finely. Discard any fat or excess liquid remaining in the cooker to avoid watery pulled chicken.
- Coat chicken with sauce: Return the shredded chicken to the slow cooker. Add the remaining BBQ sauce (3/4 cup) along with 2 Tbsp steak sauce. Toss everything together thoroughly to coat the chicken in the rich sauce.
- Serve: Spoon the BBQ pulled chicken onto the hamburger buns. Add your favorite toppings such as coleslaw or pickles if desired, and serve warm.
Notes
- Using boneless, skinless chicken thighs helps keep the meat juicy and tender while shredding.
- The cayenne pepper can be omitted or adjusted based on your heat preference.
- For an even smokier flavor, consider adding a drop or two of liquid smoke to the BBQ sauce mix.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with classic sides like coleslaw, baked beans, or corn on the cob for a complete meal.
