Craving tender, juicy pulled BBQ chicken but don't want to spend hours in the kitchen? This crockpot pulled BBQ chicken recipe is your answer! It's incredibly easy, requires minimal prep, and delivers restaurant-quality results with the convenience of your slow cooker. Get ready for fall-off-the-bone deliciousness!
What You'll Need:
Ingredients:
- 2-3 lbs boneless, skinless chicken breasts or thighs (or a mix!)
- 1 cup your favorite BBQ sauce (we recommend a thicker variety)
- 1/2 cup chicken broth
- 1 tbsp apple cider vinegar (adds depth of flavor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Equipment:
- Slow cooker (6-quart or larger recommended)
- Two forks for shredding the chicken
Instructions:
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Prep the Chicken: Place the chicken in the bottom of your slow cooker. Season generously with salt, pepper, garlic powder, onion powder, and paprika.
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Add the Liquid: Pour the chicken broth and apple cider vinegar over the chicken. This helps keep the chicken moist and flavorful throughout the cooking process.
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Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
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Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. You can do this directly in the slow cooker or in a separate bowl.
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Combine with BBQ Sauce: Return the shredded chicken to the slow cooker. Stir in your favorite BBQ sauce until the chicken is evenly coated. Cook on low for another 30 minutes to allow the flavors to meld. This step is crucial for achieving that perfect BBQ flavor!
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Serve & Enjoy: Serve your delicious crockpot pulled BBQ chicken on buns, over rice, in tacos, or as a topping for salads or baked potatoes.
Frequently Asked Questions (FAQ)
Can I use frozen chicken?
Yes, you can absolutely use frozen chicken. However, you'll need to increase the cooking time. For frozen chicken breasts or thighs, cook on low for 8-10 hours or on high for 4-6 hours. Ensure the chicken reaches a safe internal temperature of 165°F (74°C).
What kind of BBQ sauce is best?
This recipe works well with almost any BBQ sauce! However, we recommend using a thicker sauce, as thinner sauces might make the chicken too watery. Experiment with different flavors to find your perfect match – sweet, smoky, spicy, or a combination!
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
Can I make this recipe in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot. Sear the chicken first for added flavor, then pressure cook on high for 15 minutes, followed by a 10-minute natural pressure release. Shred and mix with BBQ sauce as directed above.
Can I use bone-in chicken?
While boneless, skinless chicken is easiest for shredding, you can certainly use bone-in chicken. Just increase the cooking time by a couple of hours to ensure the chicken is cooked through.
This Crockpot Pulled BBQ Chicken recipe is a guaranteed crowd-pleaser. Its simplicity and delicious results make it a perfect choice for busy weeknights or weekend gatherings. Enjoy!
