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5 from 2 votes

Slow Cooker Pulled Barbecued Chicken

Servings: 6
Author: Pamela, adapted from "Slow Cooker Revolution"

Ingredients

  • 1 ½ pounds boneless skinless chicken thighs, trimmed of fat
  • 1 ½ pounds boneless skinless chicken breasts, trimmed of fat (or use all thighs)
  • 2 teaspoons chili powder
  • 1 teaspoon sweet paprika
  • ¼ teaspoon ground chipotle powder or cayenne
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups barbecue sauce

Instructions

  • Place chicken pieces in the slow cooker.
  • Mix together chili powder, paprika, chipotle powder, salt and pepper and rub all over chicken.
  • Pour ½ cup barbecue sauce over chicken and toss to coat.  Cover and cook until chicken is tender 4-6 hours on LOW.  (5 hours worked great for me.)  The slow cooker can also go to the WARM setting if you are not ready to eat the chicken after cooking 4-6 hours.
  • Transfer chicken to a large bowl and allow to cool slightly.  With two forks, shred meat into bite size pieces, but not too fine.
  • Pour the liquid that remains in the slow cooker into a fat separator (or leave the liquid in the slow cooker and try to skim the fat off the top with a large spoon.)
  • Heat the remaining 1 cup of barbecue sauce in a small saucepan until hot.  Toss shredded chicken with hot barbecue sauce and 1 cup of braising liquid.  You’ll have extra liquid if you need it.  Serve warm either by itself or on toasted whole grain buns or in a quesadilla.