Crockpot BBQ Pulled Chicken (Print Version)
# Ingredients:
01 -
3 lbs boneless, skinless chicken thighs
02 -
1 1/2 tsp chili powder
03 -
1 1/2 tsp smoked paprika
04 -
1/2 tsp garlic powder
05 -
1/4 tsp cayenne pepper (optional)
06 -
1/2 tsp salt, plus more to taste
07 -
1 tsp freshly ground black pepper
08 -
1/4 cup grated yellow onion
09 -
1 1/2 cups BBQ sauce
10 -
2 Tbsp steak sauce (e.g., A1)
11 -
8 hamburger buns
# Instructions:
01 -
Place chicken in a 5- to 7-quart slow cooker.
02 -
In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
03 -
Pour the spice mixture over the chicken and add grated onion. Toss to coat the chicken evenly.
04 -
Evenly pour 3/4 cup BBQ sauce over the chicken.
05 -
Cover and cook on low heat for 4-6 hours, until the chicken shreds easily and reaches an internal temperature of 165°F.
06 -
Transfer the chicken to a cutting board. Reserve the liquid from the slow cooker, skim and discard the fat. Shred the chicken using two forks.
07 -
Return the shredded chicken to the slow cooker. Heat the remaining 3/4 cup BBQ sauce with 2 tablespoons of steak sauce in a microwave-safe bowl until warm (about 1-2 minutes).
08 -
Pour 3/4 cup of the reserved liquid and the warmed sauce mixture over the chicken, then toss to coat. Add more liquid or BBQ sauce if needed. Adjust seasoning with additional salt if desired.
09 -
Serve the pulled BBQ chicken on hamburger buns. Optional: top with coleslaw or mix in blue cheese for added flavor.
# Notes:
01 -
For best results, use boneless, skinless chicken thighs for optimal flavor and texture.
02 -
Reserve excess cooking liquid for reheating leftovers if needed.