Slow-Cooker BBQ Pulled Chicken

Dinner

Slow-Cooker BBQ Pulled Chicken

Chicken thighs and breasts slow-cook in a tomato barbecue sauce with chipotle, adobo and onion powder.

Leave a review
Jump to recipe Print recipe
Save recipe Cook Mode
Yield
8 servings
Cuisine
American

Serving ideas

Pile the chicken onto buns with pickles and slaw, or use it to top a pizza.

Ingredients

See the ingredient checklist
  • 1 1/2 cups tomato-based barbecue sauce, divided
  • 1 to 2 chipotle chiles in adobo, to taste
  • 2 tbsp adobo sauce, from the chipotle can
  • 2 tbsp Worcestershire sauce or soy sauce
  • 1 1/2 tsp onion powder
  • 1 1/2 to 2 lb boneless skinless chicken thighs
  • 1 1/2 to 2 lb boneless skinless chicken breasts
  • salt and black pepper, to taste

Before you cook

Start checking the chicken at 3 hours. Use one chipotle for milder heat or two for a hotter sauce.

How to make Slow-Cooker BBQ Pulled Chicken

  1. Combine 1 cup of the barbecue sauce with the chipotles, adobo, Worcestershire or soy sauce and onion powder in a 5- to 8-quart slow cooker.

  2. Add the thighs and breasts, season with salt and pepper, and turn to coat. Cover and cook on low for 3 to 5 hours, until the chicken pulls apart easily.

  3. Shred the chicken with two forks in the slow cooker. Mix in the last 1/2 cup barbecue sauce and adjust the salt and pepper.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Slow-Cooker BBQ Pulled Chicken

No ratings yet
Chicken thighs and breasts slow-cook in a tomato barbecue sauce with chipotle, adobo and onion powder.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 ½ cups tomato-based barbecue sauce divided
  •  
    1 to 2 chipotle chiles in adobo to taste
  •  
    2 tbsp adobo sauce from the chipotle can
  •  
    2 tbsp Worcestershire sauce or soy sauce
  • 1 ½ tsp onion powder
  •  
    1 ½ to 2 lb boneless skinless chicken thighs
  •  
    1 ½ to 2 lb boneless skinless chicken breasts
  •  
    salt and black pepper to taste

Instructions
 

  1. Combine 1 cup of the barbecue sauce with the chipotles, adobo, Worcestershire or soy sauce and onion powder in a 5- to 8-quart slow cooker.
  2. Add the thighs and breasts, season with salt and pepper, and turn to coat. Cover and cook on low for 3 to 5 hours, until the chicken pulls apart easily.
  3. Shred the chicken with two forks in the slow cooker. Mix in the last 1/2 cup barbecue sauce and adjust the salt and pepper.

Notes

Start checking the chicken at 3 hours. Use one chipotle for milder heat or two for a hotter sauce.
Adapted from Ali Slagle, NYT Cooking.

Tried this recipe?

Let us know how it was!

Similar Recipes

Submit a Comment