Description
This juicy, fall-apart-tender pulled chicken is slow-cooked in a smoky, tangy BBQ sauce. It’s perfect for sandwiches, tacos, meal prep, or served over rice for an easy, hands-off weeknight dinner.
Ingredients
Units
Scale
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- 1 1/2 cups (360ml) BBQ sauce (your favorite brand or homemade)
- 1/2 cup (120ml) chicken broth
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 1 tablespoon apple cider vinegar (for tanginess)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for heat)
Instructions
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Prepare the slow cooker
- Place the chicken breasts or thighs at the bottom of the slow cooker.
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Make the sauce
- In a medium bowl, mix together the BBQ sauce, chicken broth, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
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Cook the chicken
- Pour the sauce mixture over the chicken, ensuring all pieces are coated.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shredded with a fork.
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Shred the chicken
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it into the sauce. Let it cook on low for another 15–20 minutes to absorb the flavors.
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Serve
- Serve the pulled chicken on burger buns, in tacos, over rice, or with a fresh coleslaw for a crunchy contrast.
Notes
- Use thighs for a juicier texture, though chicken breasts work just as well.
- Add a few drops of liquid smoke for an extra smoky flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.