Description
This Crockpot BBQ Pulled Chicken recipe delivers tender, flavorful chicken thighs slow-cooked to perfection and tossed in a tangy barbecue sauce. Ideal for sandwiches with hamburger buns, this easy-to-make dish is perfect for family dinners or casual gatherings, offering a hearty and delicious meal with minimal hands-on time.
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 retain moisture.
- Mix the Spices: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until well combined.
- Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker. Add the grated yellow onion and toss the chicken until it is fully coated with the spices and onion.
- Add BBQ Sauce: Pour 3/4 cup of BBQ sauce evenly over the chicken. Reserve the remaining BBQ sauce for later use.
- Slow Cook: Cover and cook on low heat for 4 to 6 hours, or until the chicken shreds easily and reaches an internal temperature of 165°F, ensuring tender and juicy meat.
- Shred and Reserve Liquid: Transfer the cooked chicken to a cutting board carefully. Reserve the cooking liquid from the slow cooker, skim off any fat and discard it. Shred the chicken into slightly larger pieces with two forks.
- Mix Sauce and Chicken: Return the shredded chicken to the slow cooker. In a microwave-safe bowl, combine the remaining 3/4 cup BBQ sauce with the steak sauce. Warm the mixture in the microwave for 1 to 2 minutes. Pour this sauce and 3/4 cup of the reserved cooking liquid over the shredded chicken, tossing to coat evenly. Add more reserved liquid or BBQ sauce if needed for extra moisture, and adjust salt to taste.
- Serve: Pile the saucy pulled chicken onto hamburger buns. Optionally, top with coleslaw or blue cheese for extra flavor. Serve immediately and enjoy your delicious homemade BBQ pulled chicken sandwiches.
Notes
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- Adjust the cayenne pepper to control the spiciness according to your preference.
- Reserve cooking liquid to keep the shredded chicken moist and flavorful.
- Optionally add coleslaw or blue cheese as a topping for added texture and taste.
- Ensure the chicken reaches 165°F internally for safe consumption.
- Use a slow cooker size between 5 to 7 quarts for even cooking.
