BBQ Pulled Chicken (Printable)

Tender shredded chicken slow-cooked in tangy barbecue sauce, perfect for sandwiches or as a hearty main dish.

# Required Ingredients:

→ 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 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 (optional)

# Directions:

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

# Expert Advice:

01 -
  • The slow cooker does literally all the heavy lifting while you go about your day
  • Leftovers somehow taste even better the next day, making it perfect for meal prep
02 -
  • Lifting the lid too often lets heat escape and can add 15 to 30 minutes to your cooking time
  • Letting the chicken rest for a few minutes before shredding makes the job much easier and less messy
03 -
  • Chicken thighs will stay juicier than breasts if you plan to keep this warm for a party
  • Skim any excess fat from the top before shredding if you prefer a lighter result
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