Description
Crockpot BBQ Pulled Chicken is a flavorful and tender dish made with boneless, skinless chicken thighs slow-cooked in a rich blend of spices, smoked paprika, and BBQ sauce. The chicken is cooked until fall-apart tender, infused with bold flavors from chili powder and garlic, and served on soft hamburger buns. It’s perfect for weeknight dinners, parties, or meal prep. The slow cooker method ensures an easy, hands-off meal with juicy, shredded chicken that’s sure to please everyone. Leftovers reheat beautifully and are great for sandwiches or wraps.
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 1½ teaspoons chili powder
- 1½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- ¼ cup grated yellow onion
- 1½ cups BBQ sauce, divided
- 2 tablespoons steak sauce (A1)
- 8 hamburger buns
Instructions
- Place the chicken in a 5-7 quart slow cooker.
- In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Pour the spice mixture over the chicken and add grated onion. Toss well to coat the chicken evenly.
- Pour ¾ cup BBQ sauce over the chicken.
- Cover and cook on low for 4-6 hours until the chicken is very tender and reaches 165°F.
- Transfer the chicken to a cutting board and reserve the liquid from the slow cooker. Skim fat from the liquid.
- Shred the chicken using two forks.
- Return the shredded chicken to the slow cooker. Heat the remaining ¾ cup BBQ sauce with steak sauce in the microwave until warmed through.
- Pour ¾ cup of the reserved liquid and the warmed BBQ sauce mixture over the chicken and toss to combine.
- Serve the pulled chicken on hamburger buns.
Notes
For a leaner option, substitute chicken breasts for thighs but expect slightly less moisture; adjust BBQ sauce to taste for sweetness or heat. Prepare chicken ahead—store shredded meat (with sauce) in an airtight container in the fridge for up to 4 days or freeze for 2 months. If the chicken is dry, mix in more reserved slow-cooker liquid or a splash of broth. Common issues like tough chicken stem from undercooking or overcooking; ensure internal temp reaches 165°F for best texture. Skip buns and use lettuce wraps for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 14g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg