Slow Cooker BBQ Pulled Chicken
The ultimate hands-off dinner: tender, smoky chicken perfect for prepping sandwiches and bowls.
Ingredients
- 2 lbs chicken breasts or thighs
- 1 medium onion thinly sliced
- 2 cups BBQ sauce
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional:
- apple cider vinegar,Worcestershire, chili powder
*Ingredient costs are estimated based on bulk purchasing and typical grocery prices.
Instructions
- Prepare Chicken: Pat the chicken thighs dry and season lightly with salt and pepper. Place the sliced onion at the bottom of the slow cooker insert.
- Load Slow Cooker: Place the seasoned chicken thighs directly on top of the onions.
- Mix Sauce: In a separate bowl, whisk together the BBQ sauce, brown sugar, smoked paprika, garlic powder, cayenne pepper (if using), and apple cider vinegar.
- Pour & Cook: Pour about two-thirds of the BBQ sauce mixture over the chicken. Cover the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is fork-tender.
- Shred Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker (it should fall apart easily). Discard any excess liquid/fat.
- Combine: Stir the shredded chicken with the remaining one-third of the reserved BBQ sauce until fully coated and heated through. Serve immediately.
Notes
Clever Tip
Use boneless, skinless chicken thighs instead of breasts. They are cheaper, stay moister in the slow cooker, and provide more flavor.Meal Prep & Serving Ideas
- Freezing: This recipe freezes beautifully! Once cooled, portion the pulled chicken into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
- Serving Idea 1 (Sandwiches): Serve on cheap hamburger buns with a scoop of budget coleslaw.
- Serving Idea 2 (Bowls): Serve over a bed of budget-friendly rice (brown or white) with some steamed frozen broccoli.