1 Quart Crockpot Pulled Chicken Barbecue
Cooking in a small 1 quart crockpot means small amounts and gentle heat. These 1 quart crockpot recipes work best with a recipe built to size, like this tiny batch of barbecue pulled chicken.
1 Quart Crockpot Pulled Chicken Barbecue
Course: Main CourseDifficulty: Easy2
servings10
minutes4
hoursA small-batch barbecue chicken built for a 1 quart slow cooker. It pulls apart in 4 hours and feeds two.
Ingredients
2 small boneless skinless chicken thighs (about 3/4 lb total)
1/3 cup barbecue sauce
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons water
2 soft hamburger buns, toasted
1/4 cup shredded coleslaw mix, for topping
Directions
- Stir the barbecue sauce, vinegar, brown sugar and water in the 1 quart crock until smooth.
- Mix the paprika, garlic powder, onion powder, salt and pepper in a small bowl.
- Pat the chicken dry and rub the spices over both sides.
- Nestle the thighs in the sauce, turning once to coat. They should fit in a single snug layer.
- Cover and cook on LOW for 3 1/2 to 4 hours, or on HIGH for 2 hours.
- Check that the chicken reaches 165°F and shreds easily with a fork. Small cookers can run hot, so check at the early mark.
- Shred the chicken right in the crock with two forks.
- Stir it into the sauce and cook uncovered on HIGH for 10 minutes to thicken.
- Taste and add a little more vinegar if the sauce is too sweet.
- Pile onto toasted buns and top with coleslaw mix.
Notes
- For a bigger family, double it in a 3 quart cooker, but keep the chicken in no more than two layers. Swap thighs for breasts and cut the time by 30 minutes. Leftover chicken keeps 3 days and makes good quesadillas.
Why this version works
A 1 quart cooker is tiny and runs hotter for its size than a big crock. A full-size recipe scaled down by guesswork can scorch or dry out, so the best approach is a recipe built for that small space. Heat is the issue: a small crock has less liquid to buffer it, so a recipe built for six servings tends to scorch at the edges.
This one uses just two thighs and a thin sauce, so the chicken stays about half covered. The sauce reduces slightly and the thighs soften until a fork pulls them apart with no effort. You still get a proper pulled texture, and the whole thing makes two generous sandwiches without leaving a pound of leftovers in the fridge.
Ingredient notes
Chicken thighs: Thighs forgive extra time better than breasts. Two small ones fit the crock without crowding. Trim any big pieces of fat before you start, since there is no room for extra grease in a small crock.
Barbecue sauce: Pick a sauce you like straight from the bottle. Hickory or sweet and tangy styles both work. A thinner sauce works best here, because very thick ones can scorch on the sides.
Apple cider vinegar: It cuts the sweetness of the sauce and keeps the final dish balanced. Do not swap in white vinegar, which tastes sharp and flat by comparison.
Smoked paprika: It gives a hint of smoke without liquid smoke, which is easy to overdo in a small batch. Garlic powder blends in better than fresh in a small batch, and does not burn.
Buns: Soft potato or hamburger buns hold up best. Toast them so the juice does not soak through. Pretzel buns are a good choice if you want something sturdier.
Tips for the best result
Do not overfill: Fill a 1 quart cooker no more than two thirds full, or it will heat unevenly and the lid will rattle and leak. A lid that sits tight keeps the heat steady and the chicken moist.
Skip the lid peeks: Each peek drops the temperature and adds 15 minutes. Check only once near the end. Give the chicken a shake of the pot at the end rather than opening it again and again.
Watch for hot spots: This is the most common mistake with mini cookers. They often run hot, so start checking at 3 1/2 hours. If the sauce looks dark and sticky at the edges, add two tablespoons of water and stir at once.
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Swaps and variations
Use hot sauce or chipotle in adobo for heat, or swap the barbecue sauce for salsa verde for a different taco-style filling. A splash of pineapple juice makes a sweeter version. A tablespoon of mustard stirred into the sauce gives a Carolina-style tang.
Do not use frozen chicken in a mini cooker. It cannot heat up quickly enough to stay in a safe temperature range.
What to serve with it
Serve on toasted buns with coleslaw and pickles. Corn on the cob or baked beans from a can round out the plate. If you only have one bowl, spoon it over rice. A handful of kettle chips on the side is also a good idea.
Storing, freezing and reheating
Store leftover chicken in its sauce in a covered container for up to 3 days. Reheat in the microwave in 30 second bursts, stirring in between, with a spoon of water to loosen the sauce. Press the air out of the bag so freezer burn does not set in.
Freeze in a small zip bag for up to 2 months. Thaw overnight in the fridge before reheating. Thaw it fully before it goes back in the microwave.
1 Quart Crockpot Pulled Chicken Barbecue at a glance
- Prep time: 10 minutes
- Cooking time: 4 hours
- Servings: 2 servings
- Ingredients: 12, led by boneless skinless chicken thighs (about 3/4 lb total), barbecue sauce, apple cider vinegar, brown sugar
Tips for 1 Quart Crockpot Pulled Chicken Barbecue
For a bigger family, double it in a 3 quart cooker, but keep the chicken in no more than two layers. Swap thighs for breasts and cut the time by 30 minutes. Leftover chicken keeps 3 days and makes good quesadillas.
1 Quart Crockpot Pulled Chicken Barbecue FAQ
How long does 1 Quart Crockpot Pulled Chicken Barbecue take?
1 Quart Crockpot Pulled Chicken Barbecue takes 4 hours of cooking after 10 minutes of prep.
How many people does 1 Quart Crockpot Pulled Chicken Barbecue serve?
This recipe makes 2 servings.
What do I need to make 1 Quart Crockpot Pulled Chicken Barbecue?
12 ingredients, led by boneless skinless chicken thighs (about 3/4 lb total), barbecue sauce, apple cider vinegar, brown sugar. Amounts are in the recipe card above.
