There’s something incredibly comforting about a slow-cooked meal, especially when it brings back fond memories of family gatherings and cozy evenings. One of my favorite recipes that embodies this sense of warmth and nostalgia is my Slow-Cooker BBQ Pulled Chicken. Every time I make this dish, I’m transported back to lazy summer afternoons spent with my family at our lakeside cabin.
I remember the first time I tried this recipe—it was a bright, sunny day, and my cousin had just returned from a culinary adventure in the South. She brought with her a love for all things barbecue and a chipotle-infused barbecue sauce that was simply unforgettable. We decided to try our hand at making pulled chicken, but with a twist of that smoky chipotle flavor. The smell of the chicken slow-cooking with the tangy barbecue sauce and spicy chipotle peppers filled the entire house, creating an irresistible aroma that promised something special.
As the hours passed, we gathered around the kitchen, our anticipation growing with each passing minute. When the slow cooker finally beeped, we were rewarded with tender, juicy chicken that fell apart with the lightest touch of a fork. The combination of the rich barbecue sauce and the smoky heat from the chipotles was nothing short of magical. It was a dish that not only satisfied our hunger but also brought us closer together, as we shared stories and laughter around the table, savoring each bite.
This Slow-Cooker BBQ Pulled Chicken is now a staple at our family gatherings, often served on soft buns with a side of coleslaw or enjoyed on its own with a simple green salad. The beauty of this recipe lies in its simplicity and adaptability—it’s perfect for a casual weeknight dinner or a festive barbecue with friends. The slow cooker does all the hard work, blending the flavors beautifully while you go about your day.
With this recipe, you’re not just making a meal; you’re creating a moment of connection and joy. It’s a dish that invites you to relax, unwind, and enjoy the company of loved ones, all while savoring the rich, smoky flavors of tender pulled chicken. So, gather your ingredients, set your slow cooker, and let the magic unfold. You’ll find that this BBQ Pulled Chicken becomes more than just a recipe—it becomes a part of your cherished family traditions.
Preparing Slow-Cooker BBQ Pulled Chicken
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Ingredients
- 1½ to 2 pounds chicken thighs, boneless and skinless
- 1½ to 2 pounds chicken breasts, boneless and skinless
- 1½ cups barbecue sauce, tomato-based (store-bought or homemade)
- 1 to 2 chipotle peppers in adobo sauce (adjust for heat), plus 2 tablespoons of the adobo sauce
- 1½ teaspoons onion powder
- 2 tablespoons Worcestershire sauce or soy sauce
- Salt and ground black pepper
Directions
- In a 5- to 8-quart slow cooker, blend 1 cup of barbecue sauce with chipotle peppers, adobo sauce, Worcestershire sauce, and onion powder.
- Place the chicken into the slow cooker, season with salt and pepper, and stir to coat the chicken evenly with the sauce mixture.
- Cover and cook on the low setting for 3 to 5 hours, or until the chicken is tender and shreds easily with a fork.
- Shred the chicken directly in the slow cooker using two forks, and mix in the remaining ½ cup of barbecue sauce. Adjust seasoning with additional salt and pepper if desired.
Storing Suggestion
Store any leftover pulled chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Cooking Tips
For a smoky flavor, consider adding a small amount of liquid smoke to the sauce. You can also use chicken thighs exclusively if you prefer a richer taste. Adjust the number of chipotle peppers based on your heat preference.
Serving Suggestions
Serve the pulled chicken on hamburger buns for classic BBQ sandwiches, or over a bed of rice or mashed potatoes for a hearty meal. Garnish with coleslaw or pickles for added crunch and flavor.
Ingredient Substitutions
If you prefer a milder flavor, use only one chipotle pepper and less adobo sauce. For a gluten-free option, use tamari instead of Worcestershire sauce.
Seasonal Variations
In the fall and winter, add root vegetables like carrots or sweet potatoes to the slow cooker for a complete meal. In the summer, pair with fresh, grilled corn on the cob or a light salad.
Allergen Information
This recipe is generally free from common allergens, but be sure to check the barbecue sauce label for any hidden allergens. For a soy-free version, use coconut aminos instead of soy sauce.
FAQ:
Can I use chicken thighs and breasts together in this recipe?
Yes, combining chicken thighs and breasts adds a variety of textures to the pulled chicken, but you can use one type if you prefer.
How do I know when the chicken is done?
The chicken is ready when it is easily shredded with a fork and has reached an internal temperature of 165°F.
Can I make this recipe ahead of time?
Yes, you can prepare the pulled chicken in advance. Store it in the refrigerator or freezer and reheat before serving.
Can I use a different type of sauce?
Absolutely. You can substitute the barbecue sauce with a different type of sauce, such as a tangy mustard-based sauce or a sweet honey glaze.
Can I cook this recipe on high instead of low?
Yes, you can cook on the high setting for about 2 to 3 hours. However, cooking on low yields more tender chicken.
How can I make the pulled chicken spicier?
Add extra chipotle peppers or a dash of cayenne pepper to the sauce mixture to increase the heat level.
Slow-Cooker BBQ Pulled Chicken
Ingredients
- 1½ to 2 pounds chicken thighs boneless and skinless
- 1½ to 2 pounds chicken breasts boneless and skinless
- 1½ cups barbecue sauce tomato-based (store-bought or homemade)
- 1 to 2 chipotle peppers in adobo sauce adjust for heat, plus 2 tablespoons of the adobo sauce
- 1½ teaspoons powdered onion
- 2 tablespoons Worcestershire sauce or soy sauce
- Salt and ground black pepper
Instructions
- In a 5- to 8-quart slow cooker, combine 1 cup of the barbecue sauce, chipotle peppers, adobo sauce, Worcestershire sauce, and onion powder. Add the chicken, sprinkle with salt and pepper, and stir to coat evenly. Cover and cook on the low setting for 3 to 5 hours, or until the chicken can be easily shredded with a fork.
- Using two forks, shred the chicken directly in the slow cooker into bite-sized pieces. Mix in the remaining ½ cup of barbecue sauce and adjust seasoning with salt and pepper as needed.
