Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot BBQ Pulled Chicken Recipe

Crockpot BBQ Pulled Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 112 reviews

This Crockpot BBQ Pulled Chicken is an effortless and flavorful recipe perfect for feeding a crowd or meal prepping for the week. Juicy boneless, skinless chicken thighs are slow-cooked with a smoky, spicy seasoning blend, a touch of onion, and your favorite BBQ sauce until fall-apart tender. The result is irresistibly saucy, melt-in-your-mouth pulled chicken, ready to pile onto hamburger buns for the ultimate BBQ sandwich. A family-friendly meal that requires minimal prep and delivers maximum flavor!

  • Total Time: 4 hours 45 minutes
  • Yield: 8 servings

Ingredients

For the Chicken

  • 3 lbs. boneless, skinless chicken thighs
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt, plus more to taste
  • 1 tsp freshly ground black pepper
  • 1/4 cup grated yellow onion

For the Sauce

  • 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
  • 2 Tbsp steak sauce (recommend A1)

For Serving

  • 8 hamburger buns

Instructions

  1. Prepare the Chicken: Place the chicken thighs in a 5- to 7-quart slow cooker. This will ensure even cooking and keep the chicken moist.
  2. Mix the Spices: In a small mixing bowl, whisk together the chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until well combined.
  3. Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker, then add the grated yellow onion. Toss the chicken until it’s evenly coated with the spices and onion.
  4. Add BBQ Sauce: Pour 3/4 cup of the BBQ sauce over the chicken, spreading it evenly. Reserve the remaining BBQ sauce for later.
  5. Slow Cook: Cover and cook on low heat for 4–6 hours, or until the chicken shreds easily and registers 165°F in the center. The low and slow cook time makes the chicken incredibly tender.
  6. Shred and Reserve Liquid: Carefully transfer the cooked chicken to a cutting board. Reserve the cooking liquid left in the slow cooker; skim off the fat and discard it. Shred the chicken using two forks. Aim for slightly larger shreds, as the chicken will break up further when mixed back in the sauce.
  7. Mix Sauce and Chicken: Return the shredded chicken to the slow cooker. In a microwave-safe bowl, combine the remaining 3/4 cup BBQ sauce and the steak sauce. Microwave for 1–2 minutes until warm. Pour this sauce mixture and 3/4 cup of the reserved liquid over the chicken. Toss everything together until the chicken is evenly coated. Add more reserved liquid or BBQ sauce if needed for extra moisture. Taste and season with more salt if desired.
  8. Serve: Pile the saucy BBQ pulled chicken onto hamburger buns. For an added flavor twist, top with coleslaw or a bit of blue cheese, if you like. Serve immediately and enjoy!

Notes

  • Using chicken thighs ensures juicy, tender pulled chicken, but you can substitute chicken breasts if preferred.
  • For added smokiness or heat, increase the smoked paprika or cayenne pepper to taste.
  • Leftovers store well in the fridge for 3–4 days and are great for sandwiches, wraps, or salads.
  • The recipe can be prepped in advance and frozen for up to three months. Reheat gently before serving.
  • Customize the BBQ sauce to suit your taste—use spicy, sweet, or smoky varieties.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours 30 minutes
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 394
  • Sugar: 15g
  • Sodium: 948mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 1g
  • Carbohydrates: 39g
  • Fiber: 2g
  • Protein: 38g
  • Cholesterol: 162mg