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The Best Slow Cooker BBQ Pulled Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours (low) or 3-4 hours (high)
  • Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker BBQ Pulled Chicken recipe delivers tender and flavorful pulled chicken infused with a smoky, tangy barbecue sauce. Cooked low and slow in a crockpot with aromatic onions, garlic, and fresh apple, the chicken effortlessly shreds and soaks up the rich sauce, making it perfect for sandwiches or served alongside your favorite sides like coleslaw and pickles.

Ingredients

Chicken and Aromatics

  • 1 kg (2 lb) boneless, skinless chicken breasts
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 fresh apple, peeled, cored, and finely chopped

BBQ Sauce Mixture

  • 250 ml (1 cup) BBQ sauce
  • 60 grams (¼ cup) brown sugar
  • 60 ml (¼ cup) apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste

Instructions

  1. Prepare the Chicken: Place the chicken breasts in the slow cooker. Add the finely chopped onion, minced garlic, and chopped apple evenly over the chicken, arranging the layers for maximum flavor infusion.
  2. Make the Sauce: In a mixing bowl, thoroughly combine the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and pepper. Stir well until all ingredients are fully blended.
  3. Pour Sauce and Cook: Pour three-quarters of the prepared BBQ sauce over the chicken and aromatics in the slow cooker, making sure everything is coated evenly. Reserve the remaining quarter of the sauce for later use. Cover the slow cooker with the lid.
  4. Slow Cook the Chicken: Cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours until the chicken is tender and easily shredded with forks.
  5. Shred the Chicken: Once cooked, remove the lid and use two forks to shred the chicken directly inside the slow cooker, mixing it into the juices and aromatics.
  6. Add Remaining Sauce and Simmer: Pour the reserved BBQ sauce over the shredded chicken and stir well to combine. Replace the lid and cook on low heat for an additional 15 to 30 minutes to deepen the flavors. For a thicker sauce, leave the lid partially off to allow it to reduce.
  7. Final Seasoning: Taste the pulled chicken and adjust salt or pepper as needed. If preferred, continue simmering uncovered for a few more minutes to thicken the sauce further.
  8. Serve: Serve the BBQ pulled chicken warm on hamburger buns with your favorite side dishes such as coleslaw, pickles, or potato salad for a classic, tasty meal.

Notes

  • Chicken Options: Use chicken thighs instead of breasts, or a combination of both, for richer flavor. Ensure boneless and skinless for easy shredding.
  • Spicy Kick: Add cayenne pepper or hot sauce to the BBQ sauce mixture if you enjoy extra heat.
  • Cooking Time Variations: Cook on high heat for 3-4 hours if short on time; however, low and slow yields more tender, flavorful chicken.
  • Garlic Prep: Freshly minced garlic offers the best taste, but garlic paste can be used to save prep time.
  • Sweeter Sauce: Increase brown sugar incrementally if you prefer a sweeter BBQ sauce.
  • Customizable Add-Ins: Incorporate diced bell peppers, jalapeños, or a splash of apple juice to tailor the flavor profile.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze in portions for extended shelf life.

Find it online: https://emilysplate.com/the-best-slow-cooker-bbq-pulled-chicken-recipe/