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Craving a fuss-free, flavor-packed meal? Crockpot BBQ Pulled Chicken is your answer, delivering tender, juicy chicken thighs coated in smoky, tangy BBQ sauce. This Slow Cooker Recipe is perfect for summer gatherings, weeknight dinners, or game-day feasts. With minimal prep and a few pantry staples, Crockpot BBQ Pulled Chicken transforms into mouthwatering sandwiches in just hours. Let’s fire up the slow cooker!

Ingredients for Crockpot BBQ Pulled Chicken

Here’s what you’ll need for Crockpot BBQ Pulled Chicken (serves 6–8):

For the Chicken:

2 lbs (900g) boneless, skinless chicken thighs
1 tbsp (7g) chili powder
1 tsp (3g) smoked paprika
1 tsp (3g) garlic powder
¼ tsp (0.5g) cayenne pepper
1 tsp (4g) salt
½ tsp (1g) black pepper
1 small yellow onion (100g), grated
1½ cups (360ml) BBQ sauce, divided (e.g., Bull’s-Eye Original)
2 tbsp (30ml) steak sauce (e.g., A1)

For Serving:

6–8 hamburger buns
Butter (optional, for toasting buns)

Equipment

5–7 quart slow cooker
Small mixing bowl
Measuring spoons
Two forks (for shredding)
Microwave-safe bowl
Tongs or slotted spoon

Ingredient Tips

Chicken Thighs: Boneless thighs ensure tender Crockpot BBQ Pulled Chicken; breasts work but may be less juicy.
BBQ Sauce: Choose a balanced sauce; avoid overly sweet or acidic varieties.
Spices: Smoked paprika adds depth; regular paprika works if needed.
Onion: Grated yellow onion blends seamlessly; red onion is a fine substitute.
Steak Sauce: Enhances umami; Worcestershire sauce can replace it in a pinch.

Directions for Crockpot BBQ Pulled Chicken

Let’s make this easy Crockpot BBQ Pulled Chicken!

Prep the Chicken

I place 2 lbs chicken thighs in a 5–7 quart slow cooker.

Season the Chicken

In a small bowl, I whisk 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, ¼ tsp cayenne pepper, 1 tsp salt, and ½ tsp black pepper. I sprinkle the spice mix over the chicken, add the grated onion, and toss to coat evenly.

Add Sauce and Cook

I pour ¾ cup BBQ sauce over the chicken, cover, and cook on low for 4–6 hours until the chicken reaches 165°F (74°C) and shreds easily.

Shred the Chicken

I transfer the chicken to a cutting board, reserving the liquid in the slow cooker. I skim and discard fat from the liquid. Using two forks, I shred the chicken into bite-sized pieces.

Finish with Sauce

In a microwave-safe bowl, I heat the remaining ¾ cup BBQ sauce with 2 tbsp steak sauce for 1–2 minutes until warm. I return the shredded chicken to the slow cooker, add ¾ cup reserved liquid and the warmed sauce mixture, and toss to coat. If needed, I add a splash more liquid or salt to taste.

Serve

I toast buttered hamburger buns (optional) and pile the Crockpot BBQ Pulled Chicken onto the buns for delicious sandwiches.

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Nutrition

Prep Time: 10 minutes
Cook Time: 4–6 hours (low setting)
Total Time: 4–6 hours 10 minutes
Servings: 6–8 (~¾ cup chicken per serving)
Calories: ~300–350 kcal per serving (with bun, no add-ins)
Macros per Serving: 30g carbs, 25g protein, 10g fat, 1g fiber

Nutrition Disclaimer

Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.

Variations for Crockpot BBQ Pulled Chicken

Try these twists on this Slow Cooker Recipe:

Spicy Kick: Increase cayenne to ½ tsp or add 1 tsp hot sauce to the Crockpot BBQ Pulled Chicken sauce.
Sweet Twist: Use a honey BBQ sauce for a sweeter profile.
Low-Carb: Serve in lettuce wraps instead of buns, inspired by Food and Tips’ Cucumber Blueberry Feta Salad.
Smoky Boost: Add ½ tsp liquid smoke to the sauce for extra depth.
Coleslaw Topper: Top with Food and Tips’ coleslaw for crunch and tang.

Serving Ideas:

Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a refreshing drink.
Serve with Food and Tips’ Easy Peanut Butter Cookies for a sweet finish.
Enjoy with Food and Tips’ Coconut Cooler for a summery vibe.

Storage

I store Crockpot BBQ Pulled Chicken in an airtight container in the refrigerator for up to 5 days. To reheat, I microwave portions for 1–2 minutes or warm in a skillet with a splash of water over medium heat for 5–7 minutes. For freezing, I place cooled chicken (without buns) in a freezer bag for up to 2 months. I thaw overnight in the refrigerator and reheat before serving.

Serving Tips

Presentation: Serve on a platter with toasted buns and a side of coleslaw or pickles.
Toppings: Add coleslaw, sliced pickles, or blue cheese crumbles for extra flavor.
Pairing: Enjoy with Food and Tips’ Grilled Lemon Herb Chicken for a hearty meal.
Portion Size: ~¾ cup chicken per sandwich; adjust for sliders or larger servings.
Occasions: Perfect for summer BBQs, game days, or easy dinners with Crockpot BBQ Pulled Chicken.

FAQs About Crockpot BBQ Pulled Chicken

Here are answers to common questions about making Crockpot BBQ Pulled Chicken:

Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier; breasts may need checking at 4 hours to avoid drying out.

Can I cook this on high?
Yes, cook on high for 2.5–3 hours, but low heat yields tender results in this Slow Cooker Recipe.

What if I don’t have steak sauce?
Substitute with Worcestershire sauce or omit for a simpler flavor.

Can I make this ahead of time?
Yes, cook and shred the chicken up to 2 days ahead; reheat with sauce before serving.

How do I keep the chicken warm for serving?
Use the slow cooker’s warm setting for up to 2 hours after tossing with sauce.

Conclusion

Crockpot BBQ Pulled Chicken is a versatile, crowd-pleasing Slow Cooker Recipe that delivers smoky, tangy flavor with minimal effort. Perfect for sandwiches or sliders, it’s a summer staple that’s sure to impress. Try Crockpot BBQ Pulled Chicken and make your next meal a breeze!

Crockpot BBQ Pulled Chicken

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Course Dinner

Cuisine American

Servings 10

Calories 350 kcal

Ingredients

For the Chicken:

2 lbs 900g boneless, skinless chicken thighs
1 tbsp 7g chili powder
1 tsp 3g smoked paprika
1 tsp 3g garlic powder
¼ tsp 0.5g cayenne pepper
1 tsp 4g salt
½ tsp 1g black pepper
1 small yellow onion 100g, grated
1½ cups 360ml BBQ sauce, divided (e.g., Bull’s-Eye Original)
2 tbsp 30ml steak sauce (e.g., A1)

For Serving:

6 –8 hamburger buns
Butter optional, for toasting buns