Crockpot BBQ Pulled Chicken (Print)

Tender chicken thighs slow-cooked with spices and BBQ sauce for the ultimate sandwich filling, ready in under 5 hours.

# What You'll Need:

→ Meat

01 - 3 lbs. boneless, skinless chicken thighs

→ Spices & Seasonings

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

→ Produce

08 - 1/4 cup grated yellow onion

→ Sauces

09 - 1 1/2 cups BBQ sauce (preferably Bullseye original), divided
10 - 2 Tbsp steak sauce (preferably A1)

→ Bread

11 - 8 hamburger buns

# How to Make It:

01 - Place chicken thighs in a 5-7 quart slow cooker.
02 - In a small mixing bowl, whisk together chili powder, paprika, garlic powder, cayenne pepper, salt, and pepper. Pour spice mixture over chicken and add grated onion. Toss well to evenly coat chicken with spices.
03 - Evenly pour 3/4 cup BBQ sauce over the seasoned chicken.
04 - Cover and cook on low heat for 4-6 hours until chicken shreds easily and registers 165°F (74°C) in the center.
05 - Transfer chicken to a cutting board. Reserve liquid from the slow cooker and skim off any fat.
06 - Shred chicken with two forks into slightly larger pieces than desired, as it will break down further when mixed.
07 - Heat remaining 3/4 cup BBQ sauce with 2 Tbsp steak sauce in a microwave-safe bowl until warm, about 1-2 minutes.
08 - Return shredded chicken to slow cooker. Pour 3/4 cup of the reserved cooking liquid and the warmed BBQ sauce mixture over the chicken, then toss to evenly coat. Add more reserved liquid or BBQ sauce if needed for moisture, and season to taste with additional salt if necessary.
09 - Serve the pulled BBQ chicken on hamburger buns. Optional: top with coleslaw, sometimes mixed with a little blue cheese for added flavor.

# Additional Notes:

01 - This recipe uses chicken thighs for more flavor and moisture compared to breast meat.
02 - The reserved cooking liquid adds depth and prevents the pulled chicken from becoming dry.

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