Slow-Cooker BBQ Pulled Chicken
This effortless method for making pulled chicken results in a juicy, flavorful chicken thighs and breasts perfect for feeding a group. Using a combination of boneless chicken thighs and breasts provides a mix of delicate and substantial shreds, while slow-cooking the meat in barbecue sauce ensures it remains moist.To mimic the smoky depth of barbecued meat, chipotle chiles in adobo, Worcestershire sauce, and onion powder are included. Serve the pulled chicken on buns with pickles and slaw, or make a barbecue chicken pizza; any leftovers are stored well in the refrigerator for a few days.
Ingredients
- 1 ½ cups tomato-based barbecue sauce homemade or store-bought
- 1 to 2 chipotle chiles in adobo depending on heat tolerance, plus 2 tablespoons adobo sauce
- 2 tablespoons Worcestershire or soy sauce
- 1 ½ teaspoons onion powder
- 1 ½ to 2 pounds boneless skinless chicken thighs
- 1 ½ to 2 pounds boneless skinless chicken breasts
- Salt and black pepper
Instructions
- In a 5- to 8-quart slow cooker, combine 1 cup barbecue sauce, chipotle chiles, adobo sauce, Worcestershire sauce, and onion powder. Add the chicken, season with salt and pepper, and toss to coat. Cover and cook on low heat until the chicken easily shreds with a fork, about 3 to 5 hours.
- Using two forks directly in the slow cooker, shred the chicken into large, bite-size pieces. Stir in the remaining ½ cup barbecue sauce and adjust seasoning with salt and pepper to taste.