If you are craving a cozy, finger-licking delight, this Crockpot BBQ Pulled Chicken Recipe is an absolute winner. Imagine tender, juicy chicken thighs slow-cooked to perfection, infused with smoky spices and smothered in rich BBQ sauce. Whether you’re feeding a crowd or meal prepping for the week, this recipe brings a perfect blend of convenience and incredible flavor, all waiting to fill your kitchen with an irresistible aroma.
Ingredients You’ll Need
The beauty of this Crockpot BBQ Pulled Chicken Recipe lies in its simplicity and accessibility. Each ingredient plays a vital role—from the tender chicken thighs that soak up every bit of flavor, to the smoked paprika and chili powder which add depth and warmth. The BBQ sauce ties everything together, giving this dish its signature tang and sweetness.
- 3 lbs. boneless, skinless chicken thighs: Rich and juicy, thighs stay moist even during long cooking.
- 1 1/2 tsp chili powder: Adds a subtle earthy heat that complements BBQ flavors.
- 1 1/2 tsp smoked paprika: Provides that smoky aroma without grilling.
- 1/2 tsp garlic powder: Gives a savory undertone enhancing the overall taste.
- 1/4 tsp cayenne pepper (optional): For those who like a touch of spicy kick.
- 1/2 tsp salt, plus more to taste: Essential to bring out all the spices and flavors.
- 1 tsp freshly ground black pepper: Adds a gentle peppery heat.
- 1/4 cup grated yellow onion: Melts into the sauce lending sweetness and texture.
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided: The star sauce giving the dish its bold tangy-sweet profile.
- 2 Tbsp steak sauce (recommend A1): Brings complexity and umami to balance the BBQ.
- 8 hamburger buns: Perfect for piling high with saucy pulled chicken for a satisfying meal.
How to Make Crockpot BBQ Pulled Chicken Recipe
Step 1: Prepare the Chicken
Start by transferring the boneless, skinless chicken thighs directly into your slow cooker. Using thighs ensures the meat stays succulent and shreds beautifully once cooked.
Step 2: Add the Spice Mix and Onion
In a small bowl, mix together chili powder, smoked paprika, garlic powder, cayenne pepper if using, salt, and freshly ground black pepper. Sprinkle this mixture evenly over the chicken, then add the grated yellow onion on top. These spices layer in warmth and smokiness while the onion adds a touch of sweetness and moisture during cooking.
Step 3: Pour on BBQ Sauce
Drizzle three-quarters of the BBQ sauce over the chicken. This initial coating will infuse the chicken with that classic BBQ flavor as it slow cooks, marrying the spices and tender meat beautifully.
Step 4: Slow Cook the Chicken
Cover your slow cooker and set it to low for 4 to 6 hours. You want the chicken to cook gently until it’s so tender that it shreds effortlessly with two forks. This slow simmer allows all the flavors to develop deeply.
Step 5: Shred and Remove Excess Liquid
Once the chicken is ready, remove it from the slow cooker to a plate and shred it with forks. Don’t forget to skim off any fat from the cooking liquid left in the crockpot—this keeps your dish from becoming greasy and overly rich.
Step 6: Combine Chicken with Remaining Sauce
Return the shredded chicken to the slow cooker. Add the remaining BBQ sauce along with the steak sauce. Toss everything together well so every shred of chicken is coated in saucy, smoky goodness, warming it through for a few minutes.
Step 7: Serve on Buns
Finally, pile the BBQ pulled chicken high onto hamburger buns. This recipe serves about eight generous sandwiches, perfect for game days, family dinners, or casual get-togethers where everyone can customize their own toppings.
How to Serve Crockpot BBQ Pulled Chicken Recipe
Garnishes
Add some fresh brightness with garnishes like crisp coleslaw, sliced pickles, or chopped fresh cilantro. Each brings a crunchy contrast or herbal lift that balances the rich BBQ flavors.
Side Dishes
This pulled chicken pairs wonderfully with classic BBQ sides like baked beans, creamy macaroni and cheese, or a simple green salad. Roasted corn on the cob also makes a delightful, colorful addition.
Creative Ways to Present
If you want to mix things up, serve the pulled chicken over creamy mashed potatoes, stuff it inside soft tortillas for BBQ chicken wraps, or pile it high atop nachos with melted cheese and jalapeños. The versatility of this Crockpot BBQ Pulled Chicken Recipe is endless.
Make Ahead and Storage
Storing Leftovers
Keep leftover pulled chicken in an airtight container in the refrigerator for up to four days. It holds moisture well, so reheated portions remain tender and flavorful.
Freezing
This recipe freezes beautifully. Just place cooled pulled chicken in a freezer-safe bag or container, and freeze for up to three months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your pulled chicken gently on the stove or in the microwave, adding a splash of water or extra BBQ sauce to keep it moist. Warm it just until heated through—overheating can dry it out.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind chicken breasts are leaner and can dry out more easily during slow cooking. To keep them moist, consider reducing cooking time slightly or adding a little extra sauce.
What type of BBQ sauce works best?
A smoky, balanced BBQ sauce like Bullseye original enhances the dish perfectly. However, feel free to experiment with your favorite brand or even homemade versions for different flavor profiles.
Is it necessary to add steak sauce?
Steak sauce adds a layer of savory depth that complements the BBQ flavors, but if you don’t have it on hand, you can skip it or substitute with Worcestershire sauce.
Can I double this recipe for a larger crowd?
Absolutely! This recipe scales up nicely. Just make sure your slow cooker is large enough to accommodate the additional ingredients for even cooking.
How spicy is this pulled chicken?
The spice level is mild with a gentle smoky warmth. You can adjust the cayenne pepper amount or leave it out entirely to suit your heat preference.
Final Thoughts
I cannot recommend this Crockpot BBQ Pulled Chicken Recipe enough when you want hearty, flavorful comfort food without fuss. It’s the kind of meal that feels like a warm hug and is so simple to throw together. Next time you want a crowd-pleasing dish that tastes like it took hours but really didn’t, give this slow-cooked classic a go—you’ll be hooked!
Print
Crockpot BBQ Pulled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot BBQ Pulled Chicken recipe is a flavorful and easy slow-cooked dish perfect for gatherings or family dinners. The chicken thighs are seasoned with a blend of spices, slow-cooked until tender, and mixed with tangy BBQ and steak sauces. Served on hamburger buns, this meal is juicy, smoky, and effortlessly delicious.
Ingredients
Chicken and Seasonings
- 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
- Transfer chicken to slow cooker. Place the boneless, skinless chicken thighs in the slow cooker to prepare for seasoning and cooking.
- Mix and apply spices. In a small bowl, combine chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Sprinkle this spice mixture evenly over the chicken along with the grated yellow onion to infuse flavor.
- Add initial BBQ sauce. Pour 3/4 cup of the BBQ sauce over the seasoned chicken to start building the sauce base inside the slow cooker.
- Slow cook the chicken. Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken is tender enough to shred easily with a fork.
- Shred chicken and discard fat. Remove the chicken pieces from the slow cooker and shred them finely. Skim and discard any excess fat that has accumulated in the cooking liquid to keep the dish flavorful but not greasy.
- Combine shredded chicken with sauces. Return the shredded chicken back into the slow cooker. Add the remaining BBQ sauce and the steak sauce, then toss everything together well to coat the chicken thoroughly in the rich sauce mixture.
- Serve. Spoon the sauced pulled chicken onto hamburger buns and add any desired toppings such as coleslaw, pickles, or onions. Enjoy the juicy, smoky pulled chicken sandwiches warm.
Notes
- You can adjust the cayenne pepper amount to control the spiciness.
- For best flavor, use boneless, skinless chicken thighs as they stay moist during slow cooking.
- Serve with coleslaw or pickles for added texture and taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave or warm on stovetop with a splash of water to maintain moisture.
