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

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless skinless chicken (breasts for leaner, thighs for juicier, or a mix)
  • 1 1/2 cups BBQ sauce (use your favorite; see Alternatives for ideas)
  • 1/3 cup chicken broth (or water)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar (optional, adjust to taste)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust depending on your BBQ sauce)
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon butter (optional, stirred in at the end for silkier sauce)
  • Buns or rolls (for serving, optional)
  • Coleslaw (for topping, optional but highly recommended)

Method
 

  1. Whisk the sauce. In a bowl, combine BBQ sauce, broth, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes.
  2. Add to the slow cooker. Place the chicken in the slow cooker, then pour the sauce over the top. Turn to coat the chicken evenly.
  3. Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is cooked through and shreds easily with two forks.
  4. Shred the chicken. Transfer the chicken to a cutting board and shred with two forks, or shred directly in the slow cooker if it’s easy to handle.
  5. Reduce and enrich (optional). If the sauce looks thin, leave the lid off and switch to High for 15–20 minutes to thicken slightly. Stir in the butter for a glossy, velvety finish.
  6. Return and toss. Add the shredded chicken back to the sauce. Toss until everything is coated and juicy. Taste and adjust salt, sweetness, or heat as needed.
  7. Serve. Pile onto toasted buns, top with coleslaw, or spoon over rice, baked potatoes, or roasted veggies.