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
Scale
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.
