Crockpot BBQ Pulled Chicken
A cozy, hands-off crowd-pleaser built in the slow cooker. Juicy shredded chicken bathed in rich BBQ flavor, ready to pile onto buns, wrap in tortillas, or serve over rice. Simple ingredients, big impact, and a comforting aroma that makes weeknights feel like a homey weekend dinner.
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 cup store-bought BBQ sauce
- 1/2 cup water or low-sodium chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 2 tablespoons brown sugar (optional for extra sweetness)
- 1 item optional pinch of red pepper flakes for a hint of heat
- 1 tablespoon olive oil (for searing a quick finish, optional)
Instructions
- If you have time to labor a bit, you can sear the chicken quickly in a skillet with a little olive oil to deepen flavor, but it’s totally fine to skip this step and go straight into the slow cooker.
- Place the chicken thighs in the slow cooker or a large pot. In a bowl, whisk together the BBQ sauce, water or broth, smoked paprika, garlic powder, onion powder, salt, pepper, apple cider vinegar, and brown sugar if using.
- Pour the sauce mixture over the chicken, turning the pieces to coat them evenly. If you skipped searing, just make sure the liquid covers the chicken well.
- Set the crockpot to low for 6–7 hours or high for 3–4 hours. The goal is tender, easily shred-able chicken that’s infused with BBQ flavor.
- When the timer goes off, remove the chicken and shred it with two forks. Return the shredded meat to the pot and stir it into the juices to soak up more flavor. Let it rest for a few minutes before serving to let the juices mingle.
- Taste and adjust as needed. If you’d like it saucier, add a splash more BBQ sauce or some broth. If you want more tang, a squeeze of lemon juice or a splash of vinegar can brighten the finish.