Description
This Crockpot BBQ Pulled Chicken recipe offers tender, flavorful chicken thighs slow-cooked to perfection with a smoky and slightly spicy BBQ sauce. Perfect for casual gatherings or family dinners, this easy-to-make dish delivers juicy pulled chicken piled high on hamburger buns with optional toppings like coleslaw or blue cheese for extra zest.
Ingredients
Scale
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 and Serving
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
- 2 Tbsp steak sauce (recommend A1)
- 8 hamburger buns
Instructions
- Prepare the Chicken: Place the chicken thighs into a 5- to 7-quart slow cooker, ensuring they are spread evenly for uniform cooking and to retain moisture.
- Mix the Spice Blend: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, optional cayenne pepper, salt, and black pepper until well blended.
- Season the Chicken: Sprinkle the spice mixture over the chicken evenly, then add the grated yellow onion. Toss gently to coat the chicken thoroughly with the spices and onion.
- Add BBQ Sauce: Pour 3/4 cup of the BBQ sauce over the chicken and spread it evenly. Reserve the remaining BBQ sauce for later use.
- Slow Cook: Cover the slow cooker and cook on low for 4 to 6 hours, until the chicken is tender, easily shreddable, and reaches an internal temperature of 165°F.
- Shred the Chicken: Transfer the cooked chicken to a cutting board. Save the cooking liquid, skim off and discard any fat. Using two forks, shred the chicken into larger pieces to prevent it from becoming too fine.
- Combine with Sauces: Return shredded chicken to the slow cooker. In a microwave-safe bowl, warm the remaining BBQ sauce combined with steak sauce for 1 to 2 minutes. Pour this mixture along with 3/4 cup of the reserved cooking liquid back over the chicken. Toss to evenly coat. Add extra sauce or liquid if desired and adjust seasoning with more salt if needed.
- Serve: Serve the saucy pulled chicken piled on hamburger buns. Optionally, top with coleslaw or blue cheese for added flavor and enjoy immediately.
Notes
- Use boneless, skinless chicken thighs for best tenderness and flavor; chicken breasts can dry out during slow cooking.
- The cayenne pepper is optional—add it to increase spiciness according to your preference.
- Reserve some cooking liquid to keep the pulled chicken moist and saucy throughout serving.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop with a splash of reserved sauce or liquid to prevent drying out.
