BBQ Pulled Chicken (Print Version)

Tender slow-cooked chicken shredded in tangy barbecue sauce

# What You'll Need:

→ Chicken

01 - 3.3 lbs boneless, skinless chicken breasts or thighs

→ Sauce & Seasoning

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 ½ cups barbecue sauce
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp brown sugar
07 - 1 tsp smoked paprika
08 - ½ tsp ground black pepper
09 - ½ tsp salt
10 - ½ tsp chili powder

# How to Make It:

01 - Arrange the chicken breasts in the bottom of the slow cooker, then scatter the chopped onion and minced garlic evenly over the top.
02 - Combine the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and chili powder in a bowl. Whisk until the sugar dissolves completely.
03 - Pour the sauce mixture over the chicken and onions, ensuring the chicken is fully coated. Cover and cook on low heat for 4 to 5 hours until the meat shreds easily with a fork.
04 - Transfer the cooked chicken to a cutting board and shred using two forks. Return the shredded meat to the slow cooker.
05 - Stir the shredded chicken thoroughly to coat evenly with the sauce. Heat through for 10 to 15 minutes before serving hot as a main dish or on sandwich buns.

# Additional Tips::

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Leftovers taste even better and freeze beautifully for future meals
02 -
  • Resist the urge to lift the lid during cooking because every peek adds valuable cooking time
  • The chicken needs to reach that fall apart stage for proper shredding texture
03 -
  • Chicken thighs will stay juicier than breasts if you plan to freeze portions
  • Toast your buns with butter before piling on the chicken
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