Crockpot BBQ Pulled Chicken (Print Version)
Tender chicken thighs slow-cooked with spices and sauces for the perfect sandwich filling. Easy, flavorful crowd-pleaser!
# Ingredients:
→ Chicken
01 -
3 lbs boneless, skinless chicken thighs
→ Spices
02 -
1 1/2 tsp chili powder
03 -
1 1/2 tsp smoked paprika
04 -
1/2 tsp garlic powder
05 -
1/4 tsp cayenne pepper (optional)
06 -
1/2 tsp salt, plus more to taste
07 -
1 tsp freshly ground black pepper
→ Additional Ingredients
08 -
1/4 cup grated yellow onion
09 -
1 1/2 cups BBQ sauce, divided (recommend Bullseye original)
10 -
2 Tbsp steak sauce (recommend A1)
11 -
8 hamburger buns
# Steps to Follow:
01 -
Place chicken thighs in a 5-7 quart slow cooker.
02 -
In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and ground black pepper.
03 -
Pour the spice mixture over the chicken and add grated yellow onion. Toss to evenly coat the chicken with spices.
04 -
Evenly pour 3/4 cup of BBQ sauce over the chicken.
05 -
Cover the slow cooker and cook on low heat for 4-6 hours, until the chicken is tender, easily shredded, and reaches an internal temperature of 165°F.
06 -
Transfer the cooked chicken to a cutting board. Reserve the liquid from the slow cooker, skim off and discard the fat. Shred the chicken using two forks.
07 -
Return the shredded chicken to the slow cooker. Heat the remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave-safe bowl until warm (1-2 minutes). Combine the heated BBQ sauce mixture with 3/4 cup of the reserved liquid, pour over the chicken, and toss to coat. Adjust seasoning and moisture as needed with additional liquid or BBQ sauce.
08 -
Assemble the pulled BBQ chicken on hamburger buns. Optional: Add coleslaw for additional flavor.
# Additional Notes:
01 -
You can substitute other BBQ sauces if desired but bold and robust-flavored sauces are recommended.
02 -
For a spicier version, increase the cayenne pepper or add hot sauce.