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
Scale
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.
