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This crockpot BBQ pulled chicken transforms humble chicken thighs into a saucy, smoky delight with minimal effort. I've perfected this recipe after years of family gatherings and potlucks, always returning to it when I need something foolproof that pleases everyone.
I first made this recipe when hosting an impromptu summer gathering and needed something that could feed a crowd without keeping me in the kitchen. Now it's my go to for busy weeknights and weekend entertaining alike.
Ingredients
- Boneless skinless chicken thighs: provide the perfect combination of flavor and moisture that stands up beautifully to slow cooking
- Chili powder smoked paprika and garlic powder: create a well balanced dry rub that infuses the meat with flavor
- Yellow onion: grated instead of chopped melts seamlessly into the sauce adding sweetness and depth
- Store bought BBQ sauce: saves time while providing a consistent flavor base look for one with a balance of sweet tangy and smoky notes
- A splash of steak sauce: adds a complex umami quality that elevates the entire dish
Step-by-Step Instructions
- Prepare the Slow Cooker:
- Place chicken thighs in a 5 to 7 quart slow cooker spreading them out in an even layer to ensure even cooking. This allows the sauce to properly coat each piece.
- Create the Spice Blend:
- Whisk together chili powder smoked paprika garlic powder cayenne salt and pepper in a small bowl until completely combined. This spice mixture creates the foundational flavor profile that infuses the chicken during its long cooking process.
- Season the Chicken:
- Sprinkle the spice mixture evenly over the chicken then add the grated onion. Use your hands to thoroughly massage the spices into every piece ensuring complete coverage. This step is crucial for developing flavor throughout the meat.
- Add Initial Sauce Layer:
- Pour 3/4 cup of BBQ sauce over the seasoned chicken distributing it evenly. This initial sauce layer provides moisture and prevents the chicken from drying out during cooking.
- Slow Cook to Perfection:
- Cover and cook on low heat for 4 to 6 hours checking occasionally. The chicken is done when it easily shreds with a fork and reaches 165°F in the thickest part. Longer cooking makes for more tender meat but be careful not to overcook.
- Prepare the Sauce:
- While the chicken rests carefully ladle out the cooking liquid and skim off the excess fat. This liquid contains concentrated flavor that will enhance your final sauce.
- Shred the Chicken:
- Using two forks pull the chicken apart on a cutting board keeping the pieces slightly larger than you ultimately want as they will break down further when mixed with sauce.
- Create the Final Sauce:
- Warm the remaining BBQ sauce with steak sauce in the microwave until hot. This activates the flavors and helps the sauce better coat the chicken.
- Combine and Finish:
- Return the shredded chicken to the slow cooker add the warm sauce mixture and 3/4 cup of the reserved cooking liquid. Gently toss until every piece is coated evenly adding more liquid if needed for moisture and salt to taste.
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The combination of sweet tangy BBQ sauce with warming spices in this recipe brings me back to summer cookouts with my grandparents. They taught me that patience with slow cooking creates the most memorable flavors and this dish proves their wisdom with every bite.
Storage and Reheating
This pulled chicken keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually deepen and improve overnight making it an excellent make ahead meal option. For longer storage freeze portions in freezer safe bags or containers for up to 3 months removing as much air as possible to prevent freezer burn.
When reheating refrigerated portions microwave with a splash of water or additional BBQ sauce to maintain moisture. For frozen portions thaw overnight in the refrigerator before reheating. You can also reheat larger quantities in a slow cooker on low for 1-2 hours which helps preserve the texture and prevents the edges from drying out.
Versatile Serving Ideas
While classic BBQ sandwiches are the traditional way to enjoy this pulled chicken consider branching out to create multiple meals from one batch. Load it onto baked potatoes with cheese and sour cream for a hearty dinner or use as a filling for quesadillas with pepper jack cheese and caramelized onions.
For a lower carb option serve over cauliflower rice or wrapped in lettuce leaves with pickled vegetables. It also makes an exceptional topping for homemade pizzas paired with red onions and cilantro or can be mixed with scrambled eggs for a protein packed breakfast. The versatility of this recipe means you can cook once and enjoy several completely different meals throughout the week.
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Simple Ingredient Swaps
If chicken thighs aren't available boneless skinless chicken breasts work well but may cook faster and yield slightly drier results. Simply reduce the cooking time to 3-4 hours and add extra sauce when shredding.
For those avoiding refined sugar look for a no sugar added BBQ sauce or make your own with tomato paste apple cider vinegar and spices. Coconut aminos can substitute for the steak sauce providing similar umami depth without the additives.
Heat lovers can double the cayenne or add a tablespoon of your favorite hot sauce to the final sauce mixture. Conversely those sensitive to spice can omit the cayenne entirely and choose a milder BBQ sauce without compromising flavor.
Common Queries
- → What type of chicken works best for pulled chicken?
Boneless, skinless chicken thighs are ideal for pulled chicken. They stay tender and moist during slow cooking.
- → Can I adjust the spice level?
Yes, you can omit or reduce the cayenne pepper for a milder flavor or add more for extra heat.
- → What type of BBQ sauce should I use?
A robust, smoky BBQ sauce works best. Bullseye Original is recommended, but feel free to choose your favorite brand.
- → How long should I cook the chicken?
Cook the chicken on low heat for 4-6 hours until it shreds easily and reaches an internal temperature of 165°F.
- → Can I make this dish ahead of time?
Yes, you can prepare the pulled chicken in advance. Store it in an airtight container in the refrigerator for up to three days.
- → How can I add more flavor to the dish?
Add a splash of the reserved cooking liquid or more BBQ sauce to the shredded chicken for extra moisture and flavor.
- → What toppings go well with pulled chicken sandwiches?
Coleslaw, pickles, or a drizzle of extra BBQ sauce are great toppings for pulled chicken sandwiches.