Introduction
Pulled barbecue chicken is a classic summer favorite for potlucks, picnics, and backyard barbecues. Using a slow cooker makes pulled chicken easy and convenient to make, with flavorful, fall-apart tender meat that soaks up your favorite barbecue sauce. Making pulled BBQ chicken in the crockpot couldn’t be simpler, and yields deliciously juicy and tender shredded chicken you can use for sandwiches, wraps, salads, tacos, and more.
Ingredients Needed
- 3-4 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 cup barbecue sauce (your favorite)
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon each salt and pepper
Step-by-Step Instructions
Prep the Chicken
- Pat the chicken pieces dry with paper towels. Season them all over with the garlic powder, salt, and pepper.
- Place the chicken pieces in the slow cooker insert.
Make the BBQ Sauce
- In a small bowl, stir together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika until well combined.
- Pour the barbecue sauce evenly over the chicken.
- Cover and cook on LOW for 7-8 hours, until the chicken is very tender and falls off the bone easily.
Shred the Chicken
- Transfer the chicken pieces to a cutting board. Allow to rest for 10 minutes.
- Using two forks, shred and pull the chicken into bite-sized pieces, discarding the skin and bones.
- Return the shredded chicken to the slow cooker and toss to coat in the barbecue sauce.
Finish and Serve
- If needed, continue cooking on LOW with the lid off for 20-30 minutes, until the barbecue sauce reduces down and coats the chicken.
- Serve warm on buns for pulled BBQ chicken sandwiches, stuffed into tortillas or tacos, over rice, or enjoy on its own!
- Refrigerate leftovers in an airtight container for up to 4 days.
Tips and Variations
- Try using different barbecue sauces like hickory smoked, spicy chipotle, or tangy mustard.
- For extra flavor, stir in 1 chopped onion and 2 cloves minced garlic.
- Garnish with sliced scallions, dill pickle chips, and coleslaw.
- Make it into pulled buffalo chicken by using buffalo wing sauce instead.
- Add diced bell peppers or pineapple chunks for sweetness.
- Serve the pulled chicken on top of a veggie-packed salad.
- Stuff into pita pockets with feta cheese and lettuce for a Greek chicken pita.
Frequently Asked Questions
How long does it take to make pulled barbecue chicken in the crockpot?
It takes 7-8 hours on LOW to slow cook the chicken so it shreds easily. If cooking on HIGH, reduce the time to 4-5 hours.
What chicken pieces work best?
Bone-in chicken thighs or drumsticks are ideal. The bones add flavor as they cook low and slow. Using boneless skinless chicken breasts is not recommended.
Do I need to sear or brown the chicken first?
No, there’s no need to brown the chicken before putting it in the slow cooker. The low gentle heat and time allows it to cook slowly and become tender.
What type of barbecue sauce is best?
Use your personal favorite! Classic sweet and tangy sauces work well, but feel free to get creative with spicy chipotle or smoky flavors too.
Can I prep this the night before?
Absolutely! Get everything set up in the slow cooker insert, cover, and refrigerate overnight. In the morning, plug in and cook on LOW.
Conclusion
Pulled barbecue chicken made in the crockpot results in super moist and flavorful shredded meat with minimal hands-on time required. Simply toss the chicken with your favorite barbecue sauce and let the slow cooker work its magic. In just a few hours, you’ll have delicious pulled chicken that’s versatile enough to use in everything from sandwiches and salads to nachos and beyond. Experiment with different sauces and spice blends to put your own signature touch on this easy shredded chicken recipe.