Introduction
BBQ pulled chicken is a classic, crowd-pleasing dish that’s perfect for gatherings and weeknight dinners alike. By making it in the slow cooker, pulled chicken becomes an easy set-it-and-forget-it meal. The chicken cooks low and slow in the crockpot, becoming fall-apart tender. Then it’s shredded and tossed in a sweet and tangy homemade barbecue sauce.
Making pulled chicken in the crockpot results in juicy, flavorful meat infused with smoky barbecue flavor. It’s simple to throw together, letting the slow cooker do most of the work for you. With just a few ingredients and some time, you’ll have tasty pulled chicken ready for sandwiches, salads, nachos, and more!
Benefits of Making BBQ Pulled Chicken in a Crock Pot
There are several advantages to using a crockpot when making BBQ pulled chicken:
- Convenience – Just add the ingredients in the morning and let the crockpot do the cooking while you’re out. No need to monitor it or worry about burning.
- Tender, juicy meat – The slow cooking time allows the chicken to become extremely tender and moist. The meat just falls apart.
- Infused flavor – The chicken soaks up the barbecue sauce flavors as it cooks low and slow. The result is meat infused with delicious smoky, sweet and tangy taste.
- Easy shredding – After cooking for hours, the chicken shreds apart very easily using two forks. No tricky knife work required.
- Keeps food warm – The crockpot keeps finished pulled chicken piping hot and ready to serve for hours. Great for potlucks or parties.
Ingredients Needed
- 3-4 pounds boneless, skinless chicken breasts or thighs
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- Flour tortillas, buns, or bread for serving
Step-by-Step Instructions
Follow these simple steps for tasty BBQ pulled chicken every time:
Prep the Chicken
- Pat the chicken breasts or thighs dry with paper towels. Trim off any excess fat.
- Lightly season both sides of the chicken with salt and pepper. You can also use a barbecue seasoning rub.
- Dredge the chicken pieces in flour coated on both sides. This will help thicken the sauce later.
- Place the floured chicken in the slow cooker.
Make the Sauce
- In a small bowl, stir together the barbecue sauce, cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder.
- Pour the sauce evenly over the chicken.
Cook the Chicken
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- Test that the chicken is fully cooked by piercing with a fork. It should shred easily.
- Once cooked, use two forks to shred the chicken right in the crockpot.
- Stir to coat the pulled chicken fully in the sauce.
Serve and Store
- Serve the BBQ pulled chicken warm on burger buns, tortillas or bread.
- Top with extra sauce, pickles, slaw or cheese if desired.
- Leftovers can be refrigerated for 3-4 days or frozen for several months.
Frequently Asked Questions
What kind of barbecue sauce works best?
Any store-bought or homemade barbecue sauce will work. For homemade, try mixes of ketchup, brown sugar, apple cider vinegar, Worcestershire, spices, etc.
Can I use frozen chicken?
Yes, frozen chicken breasts or thighs can be used directly from the freezer. Just add 1-2 hours to the cook time.
Should I shred the chicken with my hands?
You can, but using two forks helps avoid burning fingers and makes easy work of shredding.
Can I substitute chicken broth for the vinegar?
Yes, swapping the vinegar for equal parts chicken broth will work. The vinegar adds a bright tanginess though.
How can I keep the sauce from getting too thick?
If the sauce thickens too much, stir in 1/4 cup water or broth at a time until reaching the desired consistency.
Can I make this recipe in a regular oven?
Yes! Cook at 325°F covered for 2-3 hours until chicken is very tender and shreds easily with forks.
Tips for the Best Pulled Chicken
- Use bone-in chicken thighs for even more flavor and moisture
- Try adding chili powder, cumin, ginger, or crushed pineapple to the sauce
- Serve on rolls with slaw and dill pickles for pulled chicken sandwiches
- Shred and freeze portions for quick weeknight meals down the road
- Garnish with freshly chopped parsley or cilantro before serving
- Mix some pulled chicken with barbecue sauce and stuff into a baked potato
Conclusion
BBQ pulled chicken made in the crockpot results in the most tender, juicy, and flavorful shredded meat. It takes just a few easy steps and ingredients to let the slow cooker work its magic. This simple recipe frees up your time for other tasks while filling your home with the mouthwatering aroma of smoky barbecue. Serve the fork-shreddable chicken on buns, over rice, or atop salads any night of the week for a crowd-pleasing dish.