Description
This Slow Cooker BBQ Pulled Chicken recipe delivers tender, flavorful shredded chicken infused with a rich BBQ sauce blend. Combining chicken thighs and breasts, this easy-to-make dish slow cooks to perfection, making it ideal for meals like sandwiches, tacos, or served over rice. The hands-off cooking method allows for a convenient yet delicious comfort meal.
Ingredients
Scale
Chicken
- 1.5 pounds chicken thighs
- 1.5 pounds chicken breasts
- Salt & pepper, to taste
Sauce
- 1.5 cups BBQ sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1.5 teaspoons onion powder
Instructions
- Prep chicken: Season both sides of the chicken thighs and breasts generously with salt and pepper to enhance flavor.
- Make sauce: In the crock of a 4-5 quart slow cooker, combine the BBQ sauce, Worcestershire sauce, brown sugar, and onion powder, stirring to blend the ingredients thoroughly.
- Add chicken: Place the seasoned chicken pieces into the slow cooker and toss them gently with the sauce to ensure they are evenly coated.
- Cook: Cover and slow cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is tender and easily shredded.
- Finish and rest: Using two forks, shred the chicken directly in the sauce to absorb maximum flavor. Allow the shredded chicken to rest for 10-15 minutes before serving to let it soak up the sauce. Serve on buns, tacos, or over rice as desired.
Notes
- For the best flavor, use a smoky or spicy BBQ sauce based on your preference.
- You can swap chicken breasts for thighs or vice versa but keep the total weight consistent for even cooking.
- Ensure your slow cooker is sized appropriately; a 4-5 quart crock is ideal for this recipe.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Try adding a splash of apple cider vinegar or hot sauce to the sauce for a tangier or spicier twist.
