Description
This Slow Cooker BBQ Pulled Chicken recipe offers a delicious and easy way to prepare tender, flavorful pulled chicken. Using both chicken thighs and breasts slow-cooked in a tangy BBQ sauce mixture, this dish is perfect for sandwiches, tacos, or served over rice. The long, slow cooking method ensures juicy, melt-in-your-mouth chicken infused with smoky, sweet, and savory flavors.
Ingredients
Scale
Chicken
- 1.5 pounds chicken thighs
- 1.5 pounds chicken breasts
- Salt & pepper, to taste
Sauce
- 1.5 cups BBQ sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1.5 teaspoons onion powder
Instructions
- Prep chicken: Season the chicken thighs and breasts evenly with salt and pepper on both sides to enhance flavor.
- Make sauce: In the crock of a 4-5 quart slow cooker, mix together the BBQ sauce, Worcestershire sauce, brown sugar, and onion powder until well combined.
- Add chicken: Place the seasoned chicken pieces into the slow cooker, tossing them gently to coat with the sauce mixture evenly.
- Cook: Set the slow cooker to low and cook for 6-8 hours, or alternatively on high for 3-4 hours, until the chicken is tender and easily shredded.
- Finish and rest: Using two forks, shred the chicken directly in the sauce. Let it rest for 10-15 minutes to allow the flavors to deepen and the chicken to absorb the sauce before serving.
Notes
- For best results, use a mix of chicken thighs and breasts to balance tenderness and flavor.
- Adjust the amount of BBQ sauce to your preferred sauce consistency and flavor intensity.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on toasted buns, as taco filling, or over steamed rice for a complete meal.
- Optional toppings include coleslaw, pickles, or sliced onions for added texture and flavor.
