Crockpot BBQ Pulled Chicken (Printable Version)
# What You’ll Need:
→ Chicken and Seasonings
01 -
3 lbs boneless, skinless chicken thighs
02 -
1 1/2 tsp chili powder
03 -
1 1/2 tsp smoked paprika
04 -
1/2 tsp garlic powder
05 -
1/4 tsp cayenne pepper (optional)
06 -
1/2 tsp salt, plus more to taste
07 -
1 tsp freshly ground black pepper
08 -
1/4 cup grated yellow onion
→ Sauces
09 -
1 1/2 cups BBQ sauce (recommend Bullseye Original), divided
10 -
2 Tbsp steak sauce (recommend A1)
→ Bread
11 -
8 hamburger buns
# Steps to Follow:
01 -
Place chicken in a 5 - 7 quart slow cooker.
02 -
In a small mixing bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and ground black pepper.
03 -
Pour the spice mixture over the chicken and add grated yellow onion. Toss to coat the chicken evenly with spices and onion.
04 -
Pour 3/4 cup BBQ sauce evenly over the seasoned chicken.
05 -
Cover and cook on low heat for 4 to 6 hours, until the chicken shreds easily and reaches 165°F in the center.
06 -
Transfer chicken to a cutting board and reserve liquid from the slow cooker. Skim and discard the fat from the liquid. Shred the chicken using two forks.
07 -
In a microwave-safe bowl, combine the remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce. Heat in the microwave until warm, about 1 to 2 minutes.
08 -
Return shredded chicken to the slow cooker. Add 3/4 cup reserved liquid and the warmed BBQ sauce mixture. Toss to coat evenly. Add more reserved liquid or BBQ sauce, if needed. Adjust seasoning with additional salt, if necessary.
09 -
Serve the pulled BBQ chicken in hamburger buns. Optional: Add coleslaw or mix in blue cheese for additional flavor.
# Additional Notes:
01 -
For best results, use high-quality BBQ and steak sauces to enhance the flavor.
02 -
Shredding the chicken slightly larger allows it to break down further when tossed with sauce.