Slow-Cooker BBQ Pulled Chicken
This recipe offers a simple, hands-off method for creating tender, flavorful pulled chicken. The combination of chicken breasts and thighs provides a balance of light and rich textures, while the slow cooking process ensures the meat remains moist and infused with barbecue sauce. Chipotle chiles in adobo, Worcestershire sauce, and onion powder are added to introduce depth and smokiness, mimicking the flavors of traditional barbecuing. The result is a delicious, saucy tangle of chicken that can be served in a variety of ways.
Ingredients
- 1½ cups tomato-based barbecue sauce store-bought or homemade
- 1 to 2 chipotle chiles in adobo along with 2 tablespoons of adobo sauce
- 2 tablespoons Worcestershire sauce or soy sauce
- 1½ teaspoons onion powder
- 1½ to 2 pounds boneless skinless chicken thighs
- 1½ to 2 pounds boneless skinless chicken breasts
- Salt and black pepper to taste
Instructions
- Step 1
- In a 5- to 8-quart slow cooker, combine 1 cup of barbecue sauce with the chipotle chiles, adobo sauce, Worcestershire sauce, and onion powder. Season the chicken thighs and breasts with salt and pepper, then add them to the slow cooker, tossing gently to coat. Cover and cook on low for 3 to 5 hours, or until the chicken easily shreds with a fork.
- Step 2
- Once the chicken is fully cooked and tender, use two forks to shred it directly in the slow cooker. Stir in the remaining ½ cup of barbecue sauce, adjusting the seasoning with salt and pepper to taste. Serve and enjoy!