Pulled Chicken BBQ Crockpot (Print Version)
# Ingredients:
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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, more to taste
07 -
1 tsp freshly ground black pepper
08 -
1/4 cup grated yellow onion
09 -
1 1/2 cups BBQ sauce, divided (recommended: Bullseye Original)
10 -
2 Tbsp steak sauce (recommended: A1)
11 -
8 hamburger buns
# Instructions:
01 -
Place the chicken thighs in a 5 to 7-quart slow cooker.
02 -
In a small bowl, whisk together the chili powder, smoked paprika, garlic powder, cayenne pepper (optional), salt, and black pepper.
03 -
Pour the spice mixture over the chicken and add grated onion. Toss to ensure the chicken is evenly coated.
04 -
Pour 3/4 cup of BBQ sauce over the coated chicken.
05 -
Cover the slow cooker and cook on low heat for 4 to 6 hours, until the chicken is tender and reaches 165°F in the center.
06 -
Transfer the chicken to a cutting board. Reserve the cooking liquid from the slow cooker, skim and discard the fat.
07 -
Use two forks to shred the chicken into your desired size.
08 -
Return the shredded chicken to the slow cooker. Heat the remaining 3/4 cup of BBQ sauce with 2 Tbsp of steak sauce in the microwave (about 1 to 2 minutes).
09 -
Pour 3/4 cup of the reserved cooking liquid and the warm BBQ sauce mixture over the chicken. Toss evenly to coat, adding additional liquid or salt as needed for moisture and seasoning.
10 -
Serve the pulled BBQ chicken in hamburger buns. Optional: Add coleslaw or mix in some blue cheese for added flavor.