Description
This Crockpot BBQ Pulled Chicken recipe features tender, flavorful chicken thighs slow-cooked with a blend of spices, BBQ sauce, and steak sauce. Perfectly shredded and tossed in a tangy sauce, it’s a simple yet delicious meal ideal for sandwiches or burgers, great for family dinners or gatherings.
Ingredients
Chicken and Spices
- 3 lbs. boneless, skinless chicken thighs
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup grated yellow onion
Sauces
- 1 1/2 cups BBQ sauce (recommend Bullseye Original), divided
- 2 Tbsp steak sauce (recommend A1)
Serving
- 8 hamburger buns
Instructions
- Prepare the chicken: Place the boneless, skinless chicken thighs into a 5 to 7 quart slow cooker, ensuring they are evenly spread out for consistent cooking.
- Mix the spices: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper to create a flavorful seasoning blend.
- Coat the chicken: Pour the spice mixture over the chicken in the slow cooker, then add the grated yellow onion. Toss everything well so the chicken is evenly coated with the spices and onion.
- Add BBQ sauce: Pour 3/4 cup of the BBQ sauce over the seasoned chicken, spreading it evenly to impart flavor before cooking.
- Cook the chicken: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken shreds easily and reaches an internal temperature of 165°F (74°C) at the center.
- Drain and shred: Transfer the cooked chicken to a cutting board. Reserve the cooking liquid from the slow cooker and skim off any fat, discarding it. Use two forks to shred the chicken, keeping the pieces slightly larger than desired since they will break down more in the next step.
- Prepare the sauce mixture: Return the shredded chicken to the slow cooker. In a microwave-safe bowl, warm the remaining 3/4 cup BBQ sauce combined with 2 tablespoons steak sauce for 1 to 2 minutes until hot.
- Toss chicken with sauce: Pour 3/4 cup of the reserved cooking liquid and the warmed BBQ sauce mixture over the shredded chicken. Toss thoroughly to coat the meat evenly. Add additional reserved liquid or BBQ sauce if more moisture is desired. Adjust salt seasoning to taste.
- Serve: Pile the BBQ pulled chicken onto hamburger buns and serve. Optionally, top with coleslaw mixed with a bit of blue cheese for extra flavor and crunch.
Notes
- Cooking times may vary depending on your slow cooker model and chicken thickness.
- Use chicken thighs for optimal tenderness and flavor over chicken breasts.
- Cayenne pepper is optional; omit or reduce to adjust spiciness to your preference.
- Skimming fat from the cooking liquid helps reduce greasiness and improves flavor.
- Coleslaw and blue cheese make excellent additions for a creamy, tangy contrast.
- Leftover pulled chicken can be refrigerated for up to 4 days or frozen for longer storage.
