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BBQ Pulled Chicken
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
3 to 4 pounds
This slow cooker classic is the ultimate set-it-and-forget-it meal. Made with a mix of tender chicken breasts and thighs, it’s simmered low and slow in a homemade sauce that hits all the right notes—savory, sweet, smoky, and tangy. Perfect for piling onto sandwiches, tacos, or serving with your favorite sides.
Ingredients
Sauce
- 1 cup ketchup
- 3 Tbsp tomato paste
- 2 Tbsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
-
3 Tbsp Carolina BBQ Rub
-
3 Tbsp Sweet Onion Sugar
-
2 tsp Onion Powder
Chicken
- 1½ to 2 lbs boneless, skinless chicken breasts
- 1½ to 2 lbs boneless, skinless chicken thighs
-
1½ tsp Mesquite Smoked
Sea Salt
-
½ tsp Black Pepper –
Medium Ground
- Special Equipment: 5- to 8-quart slow cooker
Directions
- Add all sauce ingredients to a slow cooker; stir to combine. Season chicken breast and thighs with Mesquite Smoked Sea Salt and black pepper. Using tongs, add chicken pieces to slow cooker and turn until thoroughly coated with sauce.
- Cover; slow cook on low until the chicken shreds easily when pulled with a fork, about 3 hours. Transfer cooked chicken to a large bowl. Use two forks to shred the meat into bite-sized pieces; keep warm.
- Taste the sauce in the slow cooker; adjust seasonings as needed. Pour desired amount of sauce over pulled chicken and toss to combine.