Tender BBQ Pulled Chicken Thighs

This crockpot BBQ pulled chicken has become my go-to recipe for busy weeknights and weekend gatherings alike. The slow cooker transforms simple chicken thighs into tender, flavor-packed meat that practically melts in your mouth, all with minimal effort on your part.

I first made this recipe when hosting an impromptu backyard gathering, and it has since become my signature dish that friends specifically request when they visit. The combination of smoky spices and tangy BBQ sauce never fails to impress.

Ingredients

• Boneless skinless chicken thighs: Provide the perfect balance of flavor and tenderness that breast meat simply cannot match
• Chili powder and smoked paprika: Create the signature BBQ flavor profile without needing a smoker
• Grated yellow onion: Melts into the sauce adding sweetness without chunky texture
• Store bought BBQ sauce: Saves time while providing complex flavor. Look for one with a balance of sweet and tangy notes
• A splash of steak sauce: Adds depth and umami that elevates the entire dish
• Hamburger buns: Soft brioche style works best for these sandwiches

Step-by-Step Instructions

Prepare the chicken:

Add the chicken thighs to your slow cooker making sure they're spread in an even layer. This ensures they'll cook evenly and absorb flavors uniformly throughout the cooking process.

Create the spice blend:

Combine all the dry spices in a small bowl and whisk thoroughly to ensure even distribution. This homemade rub is what gives the chicken its signature BBQ flavor before the sauce even enters the picture.

Season the meat:

Sprinkle the spice mixture over the chicken and add the grated onion. Take time to toss everything together ensuring each piece is well coated. The natural moisture from the chicken and onion will help the spices adhere.

Add initial sauce:

Pour three quarters cup of BBQ sauce over the seasoned chicken. No need to mix again just ensure the sauce is evenly distributed over the top of the chicken pieces.

Slow cook to perfection:

Cover and cook on low heat for 4 to 6 hours. The chicken is done when it shreds easily with forks and reaches 165 degrees in the center. Low and slow is key here giving the meat time to become tender while absorbing all those delicious flavors.

Prepare the chicken for shredding:

Transfer the cooked chicken to a cutting board and skim the fat from the cooking liquid. This step is crucial for flavor without greasiness. Reserve this liquid as it contains concentrated flavor that will enhance the final dish.

Shred the chicken:

Using two forks pull the chicken apart into strands. Aim for slightly larger pieces than you ultimately want as the chicken will break down further when mixed with sauce.

Create the finishing sauce:

Warm the remaining BBQ sauce with the steak sauce in the microwave. This creates the perfect consistency for coating the shredded chicken and helps the flavors meld together.

Combine everything:

Return the shredded chicken to the slow cooker and add both the warmed sauce mixture and some of the reserved cooking liquid. Toss everything together until each piece of chicken is coated in the delicious sauce.

Serve on buns:

Pile the pulled chicken onto hamburger buns. The contrast between the soft bread and the tender flavorful meat creates the perfect BBQ sandwich experience.

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The smoked paprika is truly the secret weapon in this recipe. I discovered its transformative power years ago when trying to recreate authentic BBQ flavor without a smoker. Now I keep two types in my pantry hot and sweet both work beautifully in this recipe depending on your heat preference.

Make-Ahead and Storage

This pulled chicken actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of water or additional BBQ sauce to maintain moisture. The texture and flavor hold up remarkably well.

Versatile Serving Ideas

While sandwiches are the classic choice this pulled chicken is incredibly versatile. Try it on nachos topped with melted cheese and jalapeños for game day snacking. Stuff it into baked potatoes with a dollop of sour cream. Use it as a pizza topping with red onions and cilantro. My family particularly loves it in quesadillas with pepper jack cheese and sliced avocado.

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Customizing Your BBQ Flavor

The beauty of this recipe is how easily it adapts to your personal BBQ preferences. For a sweeter profile add a tablespoon of brown sugar or honey to the sauce mixture. For tangy Carolina style flavor mix in a tablespoon of apple cider vinegar. Heat lovers can double the cayenne or add a minced chipotle pepper in adobo sauce. I often make mine with a Memphis style BBQ sauce when cooking for adults and switch to a sweeter Kansas City style when children will be enjoying it.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be substituted for thighs, although thighs tend to be juicier and more flavorful. Adjust the cooking time slightly to prevent the breasts from drying out.

→ How can I make the dish spicier?

Add an extra pinch of cayenne pepper or mix in your favorite hot sauce with the BBQ sauce for an extra kick.

→ What buns work best for BBQ chicken sandwiches?

Soft hamburger buns, brioche buns, or pretzel buns are excellent choices for holding the pulled chicken and its rich juices.

→ Can I prepare this dish ahead of time?

Yes, you can cook the chicken in advance, shred it, and store it in the fridge for up to 3 days. Reheat it with the reserved liquid and BBQ sauce before serving.

→ What sides pair well with this pulled chicken?

Coleslaw, potato salad, corn on the cob, or baked beans are great side dishes to complement the smoky and savory flavors of the pulled chicken.

→ Can I make this in an Instant Pot?

Yes, you can use an Instant Pot on the pressure cook setting. Cook the chicken on high pressure for about 15 minutes, then shred and toss with sauce as directed.