Slow Cooker Pulled Chicken

If you're looking for a set-it-and-forget-it recipe that's packed with flavor and versatile enough to use for several meals, look no further than this Slow Cooker Pulled Chicken. It's got everything you want, like tender chicken, smoky barbecue sauce, a touch of spice from chili powder, and just the right amount of tang from apple cider vinegar.

Plus, it's a breeze to make! Simply toss everything into the slow cooker, let it cook low and slow, and you're left with the perfect shredded chicken to use in sandwiches, bbq chicken rice bowls, salads, or served with your favorite sides.

It's the kind of recipe that makes meal prep a total win, and it's guaranteed to be a hit for weeknight dinners, lunch prep, or even a casual get-together!

The Ultimate Set-It-and-Forget-It Meal

I can't tell you how much I love this BBQ chicken, so here are some more reasons to convince you:

• Easy: Toss everything in the slow cooker and let it do the work for you. You'll have tender, flavorful pulled chicken in just a few hours with minimal effort.
• Versatile: This pulled chicken is perfect for so many meals, like sandwiches, bowls, on top of salads, or with your favorite BBQ side dishes.
• Flavor: With smoky paprika, garlic, and a tangy kick from apple cider vinegar and barbecue sauce, this recipe delivers a rich, mouthwatering flavor that everyone will love.
• Meal prep friendly: Make a big batch and enjoy it for multiple meals throughout the week. It's great for meal prep and can be reheated easily! You can even freeze the leftovers for later.
• No fuss: The slow cooker does all the heavy lifting, so you get tender, juicy chicken without having to babysit the stove. Perfect for busy weeknights or lazy weekends!
• Texture: The slow-cooked chicken turns out super tender and juicy, making it easy to shred with just two forks. No dry, tough chicken here!

Ingredients and Substitutions

Here's a brief list of everything you'll need for this recipe. Don't forget to check the recipe card for the full list of ingredients!

• Boneless skinless chicken thighs: Juicy, tender, and perfect for shredding, with more flavor than breasts. You can swap in chicken breasts for a leaner option.
• Barbecue sauce: Choose a BBQ sauce you love, as it's the heart of the flavor! Opt for low-sugar if you prefer or you could use homemade barbecue sauce for extra flavor.
• Apple cider vinegar: Adds tang and helps tenderize the chicken, balancing the richness of the sauce. Apple cider vinegar is recommended for a tangy and slightly sweet flavor, but you can substitute with white vinegar or red wine vinegar if needed. Just keep in mind it may slightly change the flavor profile.
• Spices: I use a blend of chili powder, garlic powder, onion powder, and smoked paprika (or regular) to add smoky and savory flavors! Feel free to use a blend of spices that you prefer.

Making BBQ Chicken in the Crockpot

Five minutes of prep time is all you need to make this recipe:

1. Add everything to the slow cooker

Toss the chicken, onion, garlic, barbecue sauce, and spices in. Give it a good stir to combine.

2. Cook on low

Let it cook for 4-6 hours until the chicken is tender and shreds easily with a fork. If you are making this with chicken breasts, check them after about 3 hours to make sure they don't dry out!

3. Shred the chicken

Use two forks to shred the chicken right in the sauce. You can also use a stand mixer fitted with the paddle attachment.

4. Serve and enjoy

Pile it on buns, tortillas, or over rice, and don't forget a drizzle of extra barbecue sauce or slaw for added flavor!

Making This Recipe on the Stovetop and in the Instant Pot

Don't have a slow cooker? Make this recipe on the stovetop or in the Instant Pot instead! Here's how:

Stovetop Method:

1. Sear the chicken: Heat a large skillet over medium-high heat with some oil. Season the chicken with salt, pepper, and spices. Sear the chicken on each side for 3-4 minutes until browned.
2. Add the sauce: Pour in the barbecue sauce, chicken broth, and spices. Stir to combine. Bring it to a simmer.
3. Cook: Cover the skillet and reduce the heat to low. Let it simmer for about 25-30 minutes, occasionally stirring, until the chicken is cooked through and tender enough to shred.
4. Shred: Remove the chicken, shred it with two forks, and return it to the sauce. Stir it in to soak up all the flavors. Let it sit for a few minutes before serving.

Instant Pot Method:

1. Sear the chicken: Turn on the Instant Pot and set it to "Sauté" mode. Add oil and sear the chicken for 2-3 minutes per side until browned. Remove the chicken and set it aside.
2. Prepare the sauce: Add the garlic, onion, and spices to the Instant Pot. Stir and cook for 1 minute to release their flavors.
3. Add liquid: Pour in the barbecue sauce, chicken broth, and the rest of the ingredients. Stir to combine.
4. Pressure cook: Return the chicken to the pot. Close the lid, set the valve to sealing, and cook on "High Pressure" for 12 minutes.
5. Shred: Once done, allow for a quick release. Remove the chicken, shred it with two forks, and return it to the pot to soak up the sauce. Stir it in before serving.

Can I cook the chicken on high in the slow cooker?

You can cook the chicken on high, but it'll take about 3-4 hours instead of 6-8 hours on low. If you're in a rush, cooking on high works well. Just be sure to check the chicken's temperature to ensure it's cooked through.

Serving This Slow Cooker BBQ Chicken

Need some inspiration for serving this chicken? Check out these fun serving options!

• Sandwiches: Pile the pulled chicken onto a toasted bun, top with crunchy slaw, and add pickles for a classic pulled chicken sandwich.
• Bowls: For a heartier option, make a BBQ Chicken Bowl by serving the pulled chicken over a bed of rice, quinoa, or cauliflower rice, and add your favorite toppings!.
• Side dishes: Pair the pulled chicken with sides like Grilled Sweet Potatoes, cornbread, Baked Skinny Fries, or Baked Sweet Potato Fries for a complete meal.
• Broccoli Salad (Made with Greek Yogurt!): The crunchiness of fresh broccoli combined with a creamy Greek yogurt dressing complements the tender, smoky chicken.
• Cheddar and Carrot Mac and Cheese: The creamy, cheesy pasta with hidden carrots adds a comforting touch that balances the BBQ chicken.
• Corn: Easy Corn Salad offers a refreshing contrast to the rich flavors of the chicken, while Grilled Corn is a classic BBQ side!
• Coleslaw: A tangy and creamy slaw made with shredded cabbage, carrots, and Greek yogurt provides a cool, crunchy side that pairs excellently with the saucy chicken.

Storing, Reheating, and Using Leftovers

Learn how to store, reheat, and leftovers with these simple tips:

• Storing: After cooking, let the pulled chicken cool to room temperature, then store it in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months. Make sure to let the chicken thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in the microwave or on the stovetop with a little bit of extra barbecue sauce or chicken broth to keep it moist.

Leftover Ideas:

• Tacos: Add the BBQ chicken to tortillas with some Tricolor Coleslaw and Skinny Ranch to make BBQ chicken tacos!
• Salad: Toss the shredded chicken on top of a Ranch BLT Pasta Salad for a light and filling meal!