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Slow Cooker BBQ Pulled Chicken - Tender, Saucy, and Easy

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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2–2.5 lbs boneless, skinless chicken breasts (or thighs for richer flavor)
  • 1 cup BBQ sauce (your favorite brand or homemade)
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar (optional, adjust based on your BBQ sauce)
  • 1 tbsp Worcestershire sauce
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 2 tbsp butter (optional, for a glossy finish)
  • Buns or slider rolls (for serving, optional)
  • Coleslaw (for topping, optional but highly recommended)
  • Pickles (optional, for tangy crunch)

Method
 

  1. Prep the slow cooker: Lightly grease the insert or use a liner for easier cleanup. Add the chopped onion and minced garlic to the bottom.
  2. Make the sauce: In a bowl, whisk together BBQ sauce, chicken broth, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, pepper, salt, and cayenne (if using).
  3. Add the chicken: Place the chicken breasts (or thighs) over the onions and pour the sauce mixture on top, ensuring the chicken is coated.
  4. Cook low and slow: Cover and cook on Low for 4–5 hours or on High for 2.5–3 hours, until the chicken is very tender and shreds easily.
  5. Shred the chicken: Transfer the chicken to a large bowl and shred with two forks. Skim excess fat from the sauce if needed.
  6. Finish the sauce: Stir in the butter (if using) to the sauce in the slow cooker for a richer, silkier finish. Return the shredded chicken to the slow cooker and toss to coat. Cook on Low for another 15–20 minutes to absorb flavor.
  7. Adjust to taste: Add more BBQ sauce for sweetness and body, or a splash of vinegar for brightness. Season with extra salt and pepper if needed.
  8. Serve: Pile onto buns with coleslaw and pickles, spoon over rice, tuck into tortillas, or serve alongside roasted vegetables.