Crockpot BBQ Pulled Chicken
Boneless thighs cooked in barbecue sauce, shredded, and returned to the sauce to soak it up.
Crockpot BBQ Pulled Chicken
Course: Main CourseDifficulty: Easy6
servings5
minutes5
hours30
minutesBoneless thighs cooked in barbecue sauce, shredded, and returned to the sauce to soak it up.
Ingredients
2 lb boneless skinless chicken thighs
1½ cups barbecue sauce
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp garlic powder
Burger buns and coleslaw to serve
½ cup chicken broth, only if the sauce is very thick
1 tsp onion powder
Salt and black pepper
Directions
- Pat the thighs dry and season with salt and pepper.
- Spray the insert lightly or use a liner.
- Stir the sauce, vinegar, Worcestershire, paprika, and garlic powder in the insert.
- Add the thighs and turn them to coat.
- Cook 5 hours on LOW.
- Lift the thighs out, shred them, and return them to the sauce.
- Cook 15–30 minutes more with the lid on so the meat soaks up the sauce.
- Serve piled on buns with coleslaw.
Notes
- No broth. The thighs release their own juice, and extra liquid thins the sauce.
Why there is no broth in Crockpot BBQ Pulled Chicken
Thighs release their own juice as they cook, and extra liquid thins the sauce so it slides off the bun. Without it the sauce stays thick and clings to the shredded meat. A splash of vinegar balances the sweetness.
Thighs also hold their texture better than breasts, so the shredded meat is pulled and juicy, not dry or stringy.
Swaps that work for Crockpot BBQ Pulled Chicken
Breasts can be used, but they come out drier. Pick the barbecue sauce you like best, sweet or smoky. A spoonful of yellow mustard adds tang. If the sauce ever runs too thick at the end, add the broth then, not before.
Serving and storing Crockpot BBQ Pulled Chicken
Pile it on toasted buns with crunchy coleslaw. Leftovers keep 4 days in the fridge and freeze for 3 months in their sauce.
The mistake is shredding the chicken and leaving it out of the sauce. Returning it for 15 to 30 minutes is what makes it juicy.
Pickles and a little extra sauce on the side make the sandwich.
Crockpot BBQ Pulled Chicken at a glance
- Prep time: 5 minutes
- Cooking time: 5 hours 30 minutes
- Servings: 6 servings
- Ingredients: 10, led by boneless skinless chicken thighs, barbecue sauce, apple cider vinegar, Worcestershire sauce
Tips for Crockpot BBQ Pulled Chicken
No broth. The thighs release their own juice, and extra liquid thins the sauce.
Crockpot BBQ Pulled Chicken FAQ
How long does Crockpot BBQ Pulled Chicken take?
Crockpot BBQ Pulled Chicken takes 5 hours 30 minutes of cooking after 5 minutes of prep.
How many people does Crockpot BBQ Pulled Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot BBQ Pulled Chicken?
10 ingredients, led by boneless skinless chicken thighs, barbecue sauce, apple cider vinegar, Worcestershire sauce. Amounts are in the recipe card above.
