The Best Slow Cooker BBQ Pulled Chicken
Savour the deliciousness of slow cooker BBQ pulled chicken, where chicken breasts are cooked to perfection in a rich, tangy BBQ sauce until they're fall-apart tender. Ideal for effortless, flavorful meals.
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Servings: 8 people
Ingredients
- 1 kg (2 ⅕ lb) (2 pounds) boneless, skinless chicken breasts *see notes
- 1 (1) medium-sized onion, finely chopped
- 2 cloves (2 cloves) of garlic, minced
- 1 (1) fresh apple, peeled, cored, and finely chopped
For the sauce
- 250 ml (1 cups) (1 cup) BBQ sauce
- 60 grams (¼ cups) (¼ cup) brown sugar
- 60 milliliters (¼ cups) (¼ cup) apple cider vinegar
- 2 tablespoons (2 tablespoons) Worcestershire sauce
- 1 tablespoon (1 tablespoon) Dijon mustard
- 1 teaspoon (1 teaspoon) smoked paprika
- ½ teaspoon (½ teaspoon) chili powder
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the slow cooker. Add the chopped onion, minced garlic, and chopped apple on top. *See note 1.
Prepping the chicken and making the sauce
- In a mixing bowl, combine the BBQ sauce, brown sugar, apple cider vinegar (or lemon juice), Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, salt, and pepper. Stir well to ensure all the ingredients are thoroughly mixed.
- Pour ¾ of the BBQ sauce mixture over the chicken breasts, onion, garlic, and apple in the slow cooker, ensuring everything is evenly coated. *Reserve ¼ for later.
Cooking and shredding 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 become tender and easy to shred.
- Once the chicken is 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 let the shredded chicken cook in the sauce for an additional 15-30 minutes on low heat. This will further enhance the flavors and ensure the chicken is fully coated. *If you would like a thicker sauce, leave the lid off to allow the sauce to thicken.
- Once the chicken is ready, taste and adjust the seasoning if necessary. If you prefer a thicker sauce, you can remove the lid and let it simmer on low heat for a few more minutes.
Serving BBQ pulled chicken
- Serve the BBQ pulled chicken on hamburger buns, accompanied by your favorite side dishes such as coleslaw, pickles, or potato salad.
Notes
- You can use chicken breast or chicken thighs (or a combination of both) just be sure that they are boneless and skinless.
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the BBQ sauce mixture.
- If you're short on time, you can 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 a longer time will result in more tender and flavourful pulled chicken.
- To save time on prep, you can use garlic paste, however, freshly minced garlic will provide the best flavour.
- If you prefer a sweeter BBQ sauce, you can increase the amount of brown sugar to your liking. Start by adding an additional tablespoon and adjust from there.
- This recipe is easily customizable. You can add additional ingredients such as diced bell peppers, jalapeños, or a splash of apple juice for extra flavour.
- 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
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