Slow Cooker BBQ Pulled Chicken
Chicken thighs are the right cut for pulled chicken because they stay juicy over hours of slow cooking and shred into tender strands. A quick smoky rub, a bed of sliced onion and a tangy barbecue sauce with cider vinegar do the rest. Pile it onto buns or slider rolls with coleslaw, or keep it warm in the slow cooker so people can help themselves.
By Priya Raman
Published
- Prep Time
- 10 mins
- Cook Time
- 5 hrs 30 mins
- Total Time
- 5 hrs 40 mins
- Servings
- 8 servings
How do you make Slow Cooker BBQ Pulled Chicken?
Rub 1.2 kg thawed boneless chicken thighs with smoked paprika, chili powder, garlic powder, salt and pepper and set them on sliced onion in a slow cooker. Pour over 180 ml barbecue sauce mixed with cider vinegar and Worcestershire sauce. Cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the chicken pulls apart easily. Shred, stir in 60 ml more sauce and serve on buns.
- Total time
- 5 hrs 40 mins
- Calories
- 265 per serving
- Protein
- 29 g
- Yield
- 8 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Chicken
Sauce
Equipment
Slow cooker (5-6 litre) · Small bowl · Two forks · Cutting board
Quick Directions
Season the chicken
Mix the smoked paprika, chili powder, garlic powder, salt and pepper in a small bowl and rub it all over the thawed chicken thighs.
Load the slow cooker
Spread the sliced onion over the base of the slow cooker and lay the chicken on top.
Slow cook
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is very tender and pulls apart easily with a fork.
Shred and sauce
Lift the chicken onto a board and shred it with two forks.
Serve
Pile the chicken onto split buns or slider rolls and top with coleslaw.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker bbq pulled chicken.
Season the chicken
Mix the smoked paprika, chili powder, garlic powder, salt and pepper in a small bowl and rub it all over the thawed chicken thighs.
Load the slow cooker
Spread the sliced onion over the base of the slow cooker and lay the chicken on top. Whisk 180 ml (3/4 cup) of the barbecue sauce with the cider vinegar and Worcestershire sauce and pour it over the chicken.
Slow cook
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is very tender and pulls apart easily with a fork. By then it will be well past the safe 74°C (165°F).
Shred and sauce
Lift the chicken onto a board and shred it with two forks. Skim the fat from the liquid in the slow cooker, then return the chicken and stir in the remaining 60 ml (1/4 cup) barbecue sauce. Cover and leave on WARM for 10-15 minutes so the chicken soaks up the sauce and onions.
Serve
Pile the chicken onto split buns or slider rolls and top with coleslaw. Hold the slow cooker on WARM for up to 2 hours while people help themselves.
Recipe Tips
- Barbecue sauce ranges from thin and vinegary to thick and sweet depending on where you live. Any style works here; taste before adding the last 60 ml (1/4 cup) and add a splash more vinegar if it is very sweet.
- Thighs are more forgiving than breasts. If you use breasts, cook them on LOW for 3-4 hours and check early, as they dry out with longer cooking.
- Chili powder means a mild seasoning blend in North America but pure ground chili in many other countries. If yours is pure chili, use 1/4 tsp.
- If the shredded chicken looks too wet, lift it out with a slotted spoon when you serve it so the buns do not go soggy.
Variations
- Honey BBQ pulled chicken: stir 2 tbsp honey into the sauce before cooking.
- Spicy chipotle pulled chicken: add 1-2 finely chopped chipotle peppers in adobo sauce with the barbecue sauce.
- Pulled chicken bowls: serve over rice with black beans, corn and pickled red onion instead of buns.
Nutrition (per serving)
| Calories | 265 |
|---|---|
| Protein | 29 g |
| Carbs | 17 g |
| Fat | 9 g |
| Saturated fat | 2.5 g |
| Fibre | 0.5 g |
| Sugar | 13 g |
| Sodium | 660 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container with some of the sauce for up to 4 days.
- Freezer
- Freeze the shredded chicken in its sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat in a covered pan over medium-low heat with a splash of water, or in the microwave, stirring often, until steaming hot, 74°C (165°F). Do not reheat it in the slow cooker; reheat it first, then transfer it to the slow cooker on WARM to hold it for serving.
Slow Cooker BBQ Pulled Chicken FAQs
How long does BBQ pulled chicken take in the slow cooker?
Boneless chicken thighs take 5-6 hours on LOW or 3-4 hours on HIGH. They are ready when the meat is very tender and pulls apart easily with a fork, which is well past the safe 74°C (165°F).
Can I use chicken breasts for pulled chicken?
Yes, but breasts are leaner and can turn dry and stringy. Cook them on LOW for 3-4 hours, check them early, and stir plenty of sauce through after shredding.
Can I put frozen chicken in the slow cooker?
No. Thaw the chicken in the fridge first. Frozen chicken can spend too long in the temperature danger zone while the slow cooker heats up.
How do I keep pulled chicken warm for a party?
Keep freshly cooked pulled chicken in the slow cooker on WARM for up to 2 hours. If you made it ahead, reheat it on the stove or in the microwave until it reaches 74°C (165°F), then move it to the slow cooker on WARM. Never reheat cold leftovers in the slow cooker.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
