Description
This Slow Cooker BBQ Pulled Chicken recipe is a delicious and effortless way to prepare tender, flavorful pulled chicken. Combining smoky spices, tangy BBQ sauce, and slow-cooked perfection, it delivers a juicy and satisfying meal perfect for sandwiches or a hearty main dish.
Ingredients
Scale
Chicken
- 1.5 pounds boneless, skinless chicken breasts
Sauce and Seasonings
- 1 cup BBQ sauce (choose your favorite variety)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
Optional Serving
- Hamburger buns for serving
- Coleslaw for topping
Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts in the bottom of the slow cooker, ensuring they are evenly distributed.
- Make the BBQ Sauce Mixture: In a separate bowl, combine the BBQ sauce, chopped onion, minced garlic, smoked paprika, chili powder, salt, black pepper, and apple cider vinegar. Stir well until all ingredients are blended thoroughly.
- Coat the Chicken with Sauce: Pour the BBQ sauce mixture over the chicken breasts in the slow cooker, making sure each piece is well-coated with the sauce for maximum flavor.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. Cook until the chicken is fully cooked through and tender enough to shred easily.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker. Mix the shredded meat well with the remaining sauce to ensure it is evenly flavored.
- Optional Additional Cooking: If desired, let the shredded chicken continue to cook in the sauce on low heat for an additional 15-30 minutes, stirring occasionally to enhance the taste.
- Serve: Serve the pulled chicken on hamburger buns and top with coleslaw if preferred, creating a classic and tasty BBQ pulled chicken sandwich.
Notes
- For best results, use boneless, skinless chicken breasts for even cooking and easy shredding.
- You can substitute chicken thighs if you prefer a juicier meat.
- If you like your BBQ pulled chicken spicier, add extra chili powder or hot sauce to the sauce mixture.
- The pulled chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Consider using coleslaw as a topping to add crunchy texture and freshness to the sandwiches.
- Make sure to cook the chicken fully to an internal temperature of 165°F (74°C) for safe consumption.
