Description
This Crockpot BBQ Pulled Chicken recipe is a flavorful and easy-to-make dish perfect for a casual meal or gathering. Tender chicken thighs are slow-cooked with a smoky spice rub and tangy BBQ sauce until they shred effortlessly, then served on hamburger buns for a classic pulled chicken sandwich experience.
Ingredients
Scale
Chicken and Spice Rub
- 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
- Place chicken in slow cooker: Transfer the 3 lbs. of boneless, skinless chicken thighs into the slow cooker, making sure they are spread evenly.
- Prepare spice rub: In a small bowl, mix together the chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Pour this spice rub evenly over the chicken thighs in the slow cooker along with the grated yellow onion.
- Add BBQ sauce: Pour 3/4 cup of the BBQ sauce over the spiced chicken, coating it well to infuse flavor.
- Cook: Cover the slow cooker with the lid and cook on the low setting for 4 to 6 hours, until the chicken is tender and shreds easily with a fork.
- Shred chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Discard any excess fat from the cooking liquid remaining in the cooker.
- Coat chicken: Return the shredded chicken back to the slow cooker. Add the remaining BBQ sauce and the steak sauce, then toss everything together well to coat the chicken evenly with the sauce mixture.
- Serve: Spoon the saucy pulled chicken onto the hamburger buns and add your favorite toppings such as coleslaw or pickles if desired. Serve warm for a delicious BBQ pulled chicken sandwich.
Notes
- Cooking time can vary depending on slow cooker model; ensure the chicken is fully cooked and tender before shredding.
- Use boneless, skinless chicken thighs for more tenderness and flavor compared to chicken breasts.
- For extra spice, add more cayenne pepper or a splash of hot sauce.
- This recipe can easily be doubled for larger gatherings.
- Leftover pulled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Try serving with coleslaw or pickles to add crunch and balance the smoky flavors.
