Description
Slow‑cooked BBQ pulled chicken that’s juicy, smoky, and ready in minutes of prep. Perfect for sandwiches, tacos, or salads.
Ingredients
Scale
- 2 lb boneless
- skinless chicken thighs
- 1 cup BBQ sauce
- ¼ cup apple cider vinegar
- 2 Tbsp brown sugar
- packed
- 1 Tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt (optional)
- ½ cup chicken broth or water
Instructions
- Trim any excess fat from the chicken thighs and place them in the bottom of the Crock Pot.,
- In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt until smooth.,
- Pour the sauce mixture over the chicken, ensuring each piece is well‑coated. Add the chicken broth or water to keep the environment moist.,
- Cover the Crock Pot and set it to low for 6 hours, or high for 3 hours if you’re short on time. The chicken is done when it reaches an internal temperature of 165 °F (74 °C) and pulls apart easily with a fork.,
- Once cooked, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the pot and stir to combine with the remaining sauce.,
- Let the shredded chicken sit in the warm sauce for an additional 10‑15 minutes to absorb extra flavor, then serve hot.
Notes
- Serve on buns
- tacos
- or over salads. Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 4 servings
Keywords: Crock Pot BBQ Pulled Chicken, slow cooker BBQ chicken,pulled chicken recipe,easy crock pot meals,BBQ chicken sandwich filling,healthy pulled chicken