If you are craving a tender, smoky, and flavorful sandwich that practically melts in your mouth, you’ve got to try this Crockpot BBQ Pulled Chicken Sandwiches Recipe. It’s the ultimate comfort food made effortlessly simple with just a handful of ingredients that come together beautifully inside a slow cooker. The magic of slow-cooked chicken thighs infused with a blend of spices and tangy BBQ sauce creates a juicy filling that’s perfect for sandwich lovers looking to wow their taste buds without hours of fuss.
Ingredients You’ll Need
This recipe is all about simplicity and flavor. Every ingredient has a role, from the spices that bring warmth and depth to the chicken, to the BBQ sauce that adds a rich, tangy finish. Using boneless, skinless chicken thighs ensures juicy tenderness, while the hamburger buns make every bite a handheld delight.
- 3 lbs. boneless, skinless chicken thighs: Choose thighs for extra juiciness and rich flavor compared to breasts.
- 1 1/2 tsp chili powder: Adds smoky heat that wakes up the palate without overpowering.
- 1 1/2 tsp smoked paprika: Provides a lovely smoky undertone that enhances the BBQ essence.
- 1/2 tsp garlic powder: A subtle garlic note that rounds out the spices beautifully.
- 1/4 tsp cayenne pepper (optional): For those who love a little kick, this adds just the right amount of heat.
- 1/2 tsp salt, plus more to taste: Essential for balancing and highlighting all the flavors.
- 1 tsp freshly ground black pepper: Freshly ground for added bite and aromatic warmth.
- 1/4 cup grated yellow onion: Adds natural sweetness and texture during cooking.
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided: The heart of this recipe—rich, tangy, and slightly sweet.
- 2 Tbsp steak sauce (recommend A1): Introduces a savory depth and complexity to the BBQ sauce blend.
- 8 hamburger buns: Soft and sturdy buns to hold the pulled chicken without falling apart.
How to Make Crockpot BBQ Pulled Chicken Sandwiches Recipe
Step 1: Place Chicken in Slow Cooker
Begin by placing your boneless, skinless chicken thighs directly into the slow cooker. Using thighs ensures your pulled chicken will stay moist and tender throughout the long, slow cooking process.
Step 2: Prepare and Apply the Spice Rub
In a small bowl, mix together the chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Sprinkle this flavorful rub evenly over the chicken, then add the grated yellow onion. This spice mix is the secret to that deep, smokey, and slightly spicy flavor profile, infusing the chicken gently as it cooks.
Step 3: Add BBQ Sauce
Pour 3/4 cup of your BBQ sauce of choice over the seasoned chicken. This ensures every piece gets the perfect coating of tangy goodness that will become the base of your pulled chicken filling.
Step 4: Cook Low and Slow
Cover the crockpot with its lid and let the chicken cook on low for 4 to 6 hours. This slow-cooker magic is what transforms the chicken into tender, shreddable perfection. The slow heat allows the flavors to marry and the meat to become irresistibly juicy.
Step 5: Shred the Chicken
Once cooked, remove the chicken thighs from the crockpot and shred them using two forks. Discard any visible fat from the cooking liquid to keep things clean and light.
Step 6: Coat the Shredded Chicken
Return the shredded chicken to the slow cooker, pour in the remaining BBQ sauce combined with the steak sauce, and toss everything until you’ve got that perfectly sauced pulled chicken.
Step 7: Serve on Hamburger Buns
Scoop generous portions of the pulled chicken mixture onto hamburger buns. Get ready for that first bite of juicy, smoky, spicy, and sweet BBQ bliss!
How to Serve Crockpot BBQ Pulled Chicken Sandwiches Recipe
Garnishes
Adding simple garnishes like crisp pickles, sliced red onions, or a handful of crunchy coleslaw takes these sandwiches to the next level. The tang and crunch contrast perfectly with the tender BBQ chicken, creating a balanced bite every time.
Side Dishes
Crispy French fries, creamy potato salad, or even a refreshing cucumber salad complement the smoky pulled chicken wonderfully. These sides round out the meal with textural variety and help contrast the bold flavors of the sandwiches.
Creative Ways to Present
Try serving your Crockpot BBQ Pulled Chicken Sandwiches Recipe open-faced with melted cheese, or pile the meat over toasted cornbread for a Southern twist. You could even make sliders for a party-ready appetizer. The possibilities are endless and fun to explore!
Make Ahead and Storage
Storing Leftovers
Keep your leftover pulled chicken in an airtight container in the refrigerator. It will stay delicious for up to 4 days, making it easy to enjoy quick sandwiches all week.
Freezing
This BBQ pulled chicken freezes beautifully. Portion it out in freezer-safe bags or containers, label with the date, and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium-low heat or in the microwave, stirring occasionally to heat evenly. You can add a splash of water or extra BBQ sauce to keep the chicken moist during reheating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work; however, thighs tend to be more forgiving and juicy after slow cooking, so they are preferred for the best texture and flavor in this Crockpot BBQ Pulled Chicken Sandwiches Recipe.
What type of BBQ sauce is best?
Choose a BBQ sauce you love—anything from sweet to spicy or smoky works well. The recipe suggests Bullseye original for a balanced flavor, but feel free to experiment to match your taste.
Is it possible to make this recipe without a crockpot?
Yes, you can simmer the chicken and spices on low in a covered pot on the stove, or bake in a covered dish at low temperature, but the slow cooker is ideal for hands-off cooking and perfect tenderness.
Can I make this recipe spicier?
Definitely! Increase the cayenne pepper, add some hot sauce to the BBQ sauce, or mix in chopped jalapeños when serving for an extra kick tailored to your heat preference.
How do I keep the sandwich buns from getting soggy?
Layering a bit of coleslaw or placing a slice of cheese on the bun before adding the pulled chicken can help act as a moisture barrier, keeping your buns delightfully fresh longer.
Final Thoughts
This Crockpot BBQ Pulled Chicken Sandwiches Recipe is one of those recipes you’ll find yourself coming back to again and again. It’s easy, comforting, and packed with flavor, perfect for busy weekdays or casual weekend gatherings. Once you make it, it becomes your go-to for effortless, satisfying meals filled with all the BBQ goodness you crave. Trust me, your friends and family will be asking for seconds!
Print
Crockpot BBQ Pulled Chicken Sandwiches Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot BBQ Pulled Chicken recipe offers a tasty, tender, and flavorful slow-cooked meal perfect for sandwiches. The chicken thighs are seasoned with a smoky spice rub, slow-cooked until juicy and easy to shred, then coated in tangy barbecue sauce for a classic comfort food experience ideal for family dinners or casual gatherings.
Ingredients
Chicken and Spice Rub
- 3 lbs. boneless, skinless chicken thighs
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup grated yellow onion
Sauces
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
- 2 Tbsp steak sauce (recommend A1)
Serving
- 8 hamburger buns
Instructions
- Place chicken in slow cooker: Transfer the boneless, skinless chicken thighs into the slow cooker to prepare for seasoning.
- Prepare spice rub: In a small bowl, mix chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper thoroughly. Pour this spice mixture over the chicken along with the grated yellow onion, ensuring the chicken is evenly coated.
- Add BBQ sauce: Pour 3/4 cup of the BBQ sauce over the spiced chicken to add moisture and flavor before cooking.
- Cook: Cover the slow cooker and cook the chicken on low heat for 4 to 6 hours, or until the chicken easily shreds with a fork.
- Shred chicken: Carefully remove the chicken from the slow cooker. Using two forks, shred the meat finely. Discard any fat accumulated in the cooking liquid to avoid greasiness.
- Coat chicken: Return the shredded chicken to the slow cooker. Add the remaining BBQ sauce along with the steak sauce and gently toss the chicken to fully coat it in the combined sauces.
- Serve: Spoon the barbecue pulled chicken onto hamburger buns. Add your favorite toppings such as coleslaw, pickles, or extra sauce if desired. Serve warm and enjoy!
Notes
- If you prefer a spicier kick, increase the amount of cayenne pepper or add hot sauce to the BBQ sauce.
- Chicken breasts can be substituted if preferred, but thighs provide better moisture and tenderness.
- Leftover pulled chicken can be refrigerated for up to 4 days or frozen for 2-3 months.
- For added flavor, toast the hamburger buns before serving.
- You can customize the toppings to your liking, including cheese, onions, or pickled vegetables.
