Crockpot BBQ Pulled Chicken
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.
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
Instructions
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.