This BBQ pulled chicken is the perfect choice if you're looking for an easy and delicious meal that the whole family will love. Made in the slow cooker, with a mix of smoky, sweet, and tangy flavours, this recipe is sure to become a favourite.
You'll also love my BBQ pulled chicken tacos, slow cooker honey garlic chicken thighs, and these easy chicken nachos.
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⭐️ Why this recipe works
- Tender and Juicy: Slow cooking the chicken ensures it remains tender and juicy, perfect for shredding.
- Flavorful Sauce: The combination of BBQ sauce, brown sugar, apple cider vinegar, and spices creates a rich, tangy, and slightly sweet sauce.
- Versatile: This pulled chicken can be used in various dishes, from sandwiches to tacos, making it a versatile recipe.
- Easy Preparation: The recipe involves minimal prep work and the slow cooker does most of the work, making it a convenient option for busy days.
🧾 Ingredients overview
- Chicken breasts: Base protein, becomes tender and easy to shred when slow-cooked.
- Onion: Adds depth and sweetness to the dish.
- Garlic: Enhances the overall flavor with its aromatic qualities.
- Apple: Adds a subtle sweetness and complements the BBQ sauce.
- BBQ sauce: The main flavoring component, providing a rich, tangy base.
- Brown sugar: Adds sweetness and helps to balance the acidity of the vinegar.
- Apple cider vinegar: Provides a tangy kick and helps tenderize the chicken.
- Worcestershire sauce: Adds umami and depth to the sauce.
- Dijon mustard: Contributes a slight tanginess and complexity.
- Smoked paprika: Adds a smoky flavor that enhances the BBQ sauce.
- Chili powder: Adds a mild heat and extra flavor.
- Salt and pepper: Essential seasonings to enhance all the flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Slow Cooker BBQ Pulled Chicken recipe step-by-step
- Prepare the Chicken: Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, and chopped apple on top.
- Make the Sauce: In a mixing bowl, combine the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and pepper. Stir well to ensure all ingredients are thoroughly mixed. Pour ¾ of the BBQ sauce mixture over the chicken, onion, garlic, and apple in the slow cooker, ensuring everything is evenly coated. Reserve the remaining ¼ of the sauce for later.
- Cook the Chicken: Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be tender and easy to shred. Once cooked, use two forks to shred the chicken directly in the slow cooker. Add the remaining BBQ sauce and stir the shredded chicken well. Replace the lid and cook the shredded chicken in the sauce for an additional 15-30 minutes on low heat to enhance the flavors. For a thicker sauce, leave the lid off to allow the sauce to thicken.
- Final Touches: Taste and adjust the seasoning if necessary. If a thicker sauce is preferred, let it simmer on low heat with the lid off for a few more minutes.
- Serve: Serve the BBQ pulled chicken on hamburger buns, accompanied by your favorite side dishes such as coleslaw, pickles, or potato salad.
📖 Variations
- Chicken Thighs: Use boneless, skinless chicken thighs for a richer flavor.
- Spicy Version: Add cayenne pepper or hot sauce to the BBQ sauce mixture for extra heat.
- Different Sweeteners: Substitute brown sugar with honey or maple syrup for a different sweetness profile.
- Additional Veggies: Add bell peppers, jalapeños, or corn for extra flavor and texture.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Beer Braise: Replace part of the BBQ sauce with beer for a unique flavor twist.
- Caramelize Onions: Sauté the onions before adding them to the slow cooker for deeper flavor.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pulled chicken in an airtight container in the fridge for up to 3-4 days.
- Freezer: For longer storage, place the pulled chicken in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the pulled chicken in a saucepan over medium heat, adding a splash of water or BBQ sauce to prevent it from drying out. Alternatively, reheat in the microwave on medium power, stirring occasionally, until heated through.
❓Recipe FAQ's
Can I make this recipe ahead of time?
Absolutely! Pulled chicken actually tastes better the next day as the flavors have more time to meld.
Can I use a different type of vinegar?
Yes, you can substitute apple cider vinegar with white vinegar, red wine vinegar, or even balsamic vinegar, though it will slightly alter the flavor profile.
How do I prevent the chicken from drying out?
Ensure there's enough liquid in the slow cooker and avoid overcooking. Keeping the lid on during the final simmer helps retain moisture.
How long can I leave the chicken in the slow cooker on 'warm'?
Once the chicken is cooked, it can be left on the 'warm' setting for up to 2 hours. Beyond that, it may start to dry out.
What you should serve with this BBQ pulled chicken:
If you tried this Slow Cooker BBQ Pulled Chicken please let me know in the comments below, and please leave a star rating while you're there!
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The Best Slow Cooker BBQ Pulled Chicken
This BBQ Pulled Chicken recipe is a perfect blend of smoky, sweet, and tangy flavours. The slow cooker does all the work, resulting in tender, juicy chicken that's perfect for sandwiches.
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Servings: 8 servings
Ingredients
- 1 kg (2 lb) boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 fresh apple, peeled, cored, and finely chopped
- For the sauce:
- 250 ml (1 cup) BBQ sauce
- 60 grams (¼ cup) brown sugar
- 60 ml (¼ cup) apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
Instructions
Prepare the Chicken:
- Place the chicken breasts in the slow cooker.
- Add the chopped onion, minced garlic, and chopped apple on top.
Make the Sauce:
- In a mixing bowl, combine the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and pepper. Stir well to ensure all ingredients are thoroughly mixed.
- Pour ¾ of the BBQ sauce mixture over the chicken, onion, garlic, and apple in the slow cooker, ensuring everything is evenly coated. Reserve the remaining ¼ of the sauce for later.
Cook the Chicken:
- Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be tender and easy to shred.
- Once cooked, use two forks to shred the chicken directly in the slow cooker.
- Add the remaining BBQ sauce and stir the shredded chicken well.
- Replace the lid and cook the shredded chicken in the sauce for an additional 15-30 minutes on low heat to enhance the flavors. For a thicker sauce, leave the lid off to allow the sauce to thicken.
Final Touches:
- Taste and adjust the seasoning if necessary. If a thicker sauce is preferred, let it simmer on low heat with the lid off for a few more minutes.
Serve:
- Serve the BBQ pulled chicken on hamburger buns, accompanied by your favorite side dishes such as coleslaw, pickles, or potato salad.
Notes
- Chicken Options: You can use chicken breasts or chicken thighs (or a combination of both). Ensure they are boneless and skinless.
- Spicy Kick: For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the BBQ sauce mixture.
- Cooking Time: If short on time, cook the chicken on high heat for 3-4 hours instead of the recommended 6-8 hours on low heat. However, cooking it on low heat for longer results in more tender and flavourful pulled chicken.
- Garlic Prep: Garlic paste can be used to save time on prep, but freshly minced garlic provides the best flavor.
- Sweeter Sauce: For a sweeter BBQ sauce, increase the amount of brown sugar to your liking. Start by adding an additional tablespoon and adjust from there.
- Customisable Add-Ins: This recipe is easily customisable. For extra flavour, you can add ingredients such as diced bell peppers, jalapeños, or a splash of apple juice.
- Storage: Leftover pulled chicken can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well, so you can portion it out and store it in the freezer for future meals.
Nutrition
Calories: 224kcal | Carbohydrates: 21g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 459mg | Potassium: 620mg | Fiber: 1g | Sugar: 17g | Vitamin A: 377IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Marie
Just found your website this morning and the recipes look beautiful but easily doable from ALDI without having to go to a million different shops. Thank you!
Deborah Rainford
Thanks, Marie! You've made my day. That's the goal of this website. To save you time and money and give you recipes that are simple but that are still inspiring and delicious. If you have any requests, just let me know! Thanks so much for taking the time to leave a comment. Its so appreciated.
Marie
I have a question, I assume I'm adding the garlic to the instant pot?
Also the pineapple salsa? Am I using the leftover pineapple and combining with the tomatoes? Thank you