BBQ Pulled Chicken (Printable Version)

Tender slow-cooked chicken in tangy barbecue sauce, perfect for sandwiches or main dishes.

# 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 (gluten-free if needed)
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - ½ teaspoon chili powder (optional)

# How to Prepare:

01 - Arrange the chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - Distribute the chopped onion and minced garlic evenly over the chicken.
03 - Whisk together the barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and chili powder in a mixing bowl until the sugar dissolves completely.
04 - Pour the sauce mixture over the chicken and onions, ensuring all pieces are thoroughly coated.
05 - Cover and cook on low heat for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
06 - Transfer the cooked chicken to a cutting board or large plate. Use two forks to pull the meat apart into shredded pieces.
07 - Return the shredded chicken to the slow cooker and stir thoroughly to coat with the sauce. Heat through for 10 to 15 minutes before serving as a main dish or on sandwich buns.

# Expert Suggestions:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next day
02 -
  • Rushing the shredding process while the chicken is too hot will burn your fingers, so let it cool for just a few minutes first
  • The sauce thickens naturally as the chicken releases its juices, so resist the urge to add liquid
03 -
  • Chicken thighs are more forgiving and stay juicier than breasts, so use them if you are new to slow cooking
  • Always taste and adjust the seasoning before serving, as different barbecue sauces vary in sweetness and saltiness
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