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BBQ pulled chicken in a slow cooker with sauce.

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.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings
Author: Deborah Rainford

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
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