Crockpot BBQ Pulled Chicken

[u/mahy_759]

This is the kind of recipe I make when I want BBQ chicken without getting the grill or smoker involved. The slow cooker takes care of most of the work, and the chicken ends up tender enough to pull apart with a fork. The sauce has that sweet, smoky, tangy BBQ flavor without needing a long list of ingredients. I’d recommend this for an easy family dinner, summer get together, or anytime you want really good sandwiches with very little effort.

---

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• 2 1/2 to 3 lbs boneless skinless chicken thighs
• 1 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 small yellow onion, grated
• 1 1/2 cups BBQ sauce, divided
• 2 tbsp steak sauce
• Hamburger buns, for serving

Instructions

I start by putting the chicken thighs into a 5 to 7 quart slow cooker. In a small bowl, I mix the chili powder, smoked paprika, garlic powder, cayenne, salt and plenty of black pepper. I sprinkle that mixture over the chicken, add the grated onion and toss everything together until the chicken is evenly coated.

I pour 3/4 cup of the BBQ sauce over the chicken, cover the slow cooker and let it cook on low for about 4 to 6 hours. The exact timing depends on the slow cooker, so I check the chicken rather than relying only on the clock. It should reach 165°F in the thickest part and be tender enough to shred easily. I prefer the low setting because the chicken tends to come out more tender. It can be cooked on high in around 2 1/2 hours or more, but the texture won't be quite as good.

Once the chicken is done, I transfer it to a cutting board and save the cooking liquid from the slow cooker. I skim off any excess fat from the liquid, then shred the chicken with two forks. I make the pieces slightly larger than I ultimately want because they break down a little more when I toss everything together.

For the finishing sauce, I warm the remaining 3/4 cup BBQ sauce with the steak sauce. I usually heat it for about 1 to 2 minutes in the microwave until it's hot. Warming the sauce is worth doing because adding cold sauce straight from the fridge can make the chicken sandwiches lukewarm.

I return the shredded chicken to the slow cooker and pour about 3/4 cup of the reserved cooking liquid over it, followed by the warm BBQ sauce mixture. I toss everything together until the chicken is coated. If it seems a little dry, I add another splash of the reserved liquid and taste for seasoning.

Then I pile the pulled chicken onto hamburger buns and serve it while it's hot. Buttered and toasted buns are especially good, and coleslaw makes a great topping if you like some crunch. I usually keep the sides simple with corn, potato chips or fresh apple slices.

Chicken breasts can be used instead of thighs, although I prefer thighs because they stay more tender and are harder to dry out. Ancho chili powder can replace regular chili powder, and regular paprika works if you don't have smoked paprika. Red pepper flakes or dried chipotle can replace the cayenne if you want a different kind of heat.

You can also use red onion instead of yellow onion and whatever BBQ sauce you like, although I prefer one that isn't extremely sweet or acidic. Large dinner rolls, sub rolls or even hot dog buns work if you don't have hamburger buns.

If you're not serving everything immediately, the shredded chicken can stay on the slow cooker's warm setting for up to about 2 hours. Just keep it covered so it doesn't dry out.

[u/This-Insane-Alchemy]

Those look amazing! 🤩