Description

This Crockpot BBQ Pulled Chicken recipe is a flavorful and easy slow cooker meal perfect for family dinners or gatherings. Tender boneless, skinless chicken thighs are seasoned with a smoky spice rub, slow-cooked with grated onion and BBQ sauce, then shredded and tossed in more BBQ sauce. Served on hamburger buns, it’s a crowd-pleasing, hands-off recipe that delivers delicious, juicy pulled chicken with minimal effort.

Ingredients

Scale

Chicken and Spice Rub

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

Sauces and Serving

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

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Instructions

Place chicken in slow cooker: Transfer the boneless, skinless chicken thighs into the slow cooker, arranging them evenly.
Prepare spice rub: In a small bowl, combine chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and freshly ground black pepper. Pour this spice mixture over the chicken along with the grated yellow onion, spreading evenly.
Add BBQ sauce: Pour 3/4 cup of the BBQ sauce over the seasoned chicken in the slow cooker to infuse flavor during cooking.
Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours until the chicken is tender and shreds easily with a fork.
Shred chicken: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Discard any fat from the cooking liquid remaining in the slow cooker.
Coat chicken: Return the shredded chicken to the slow cooker, add the remaining BBQ sauce and the steak sauce, then toss everything gently to evenly coat the chicken.
Serve: Spoon the BBQ pulled chicken onto hamburger buns and add any desired toppings before serving.

Notes

For extra heat, leave the cayenne pepper in; omit or reduce if you prefer milder flavors.
Use chicken thighs for juicier, more flavorful pulled chicken compared to breasts.
The steak sauce adds a subtle tang and depth to the BBQ sauce mixture.
Leftover pulled chicken can be stored refrigerated for up to 3 days or frozen for up to 3 months.
Serve with coleslaw or pickles on the buns for additional texture and flavor.