BBQ Pulled Chicken (Printable Version)

Tender shredded chicken in tangy barbecue sauce, slow-cooked to perfection.

# 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 - Place the chicken breasts in the bottom of a slow cooker. Scatter the chopped onion and minced garlic over the chicken.
02 - In a bowl, combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and chili powder. Mix thoroughly until well incorporated.
03 - Pour the sauce mixture over the chicken and onions, ensuring the chicken is well coated. Cover and cook on low for 4-5 hours, or until the chicken is very tender and shreds easily with a fork.
04 - Remove chicken from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker, stir to coat evenly with sauce, and heat through for 10-15 minutes.
05 - Serve hot as a main dish or piled onto sandwich buns.

# Expert Tips:

01 -
  • Set it and forget it cooking that delivers incredible flavor without you standing over a stove
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Overcooking is not really a thing here, but undercooking means tough chicken, so give it the full time
  • The sauce will thicken up as it sits, so do not panic if it looks a little thin right after cooking
03 -
  • Use boneless thighs if you want the most succulent result possible
  • Let the chicken rest for a few minutes before shredding, it holds onto juices better
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