This Easy Crockpot BBQ Pulled Chicken features tender chicken in a smoky, tangy BBQ sauce. Perfect for a hassle-free meal, it’s an easy recipe that blends rich flavors into a healthy, slow-cooked dish ideal for any occasion.
Why You’ll Love This Recipe
This easy crockpot BBQ pulled chicken is a flavorful, healthy dish that transforms tender chicken into a smoky, tangy delight with a rich BBQ sauce, perfect for busy days or gatherings. Simple to prep and hands-off with slow cooking, it’s versatile—serve on buns or with sides—and packed with protein. The slow cooker’s gentle simmering creates a guilt-free indulgence that’s both delicious and convenient.
Recipe Tips and Tricks
- Brown Chicken First: Adds depth of flavor before slow cooking.
- Use Fresh Spices: Enhances the BBQ sauce taste.
- Shred While Warm: Makes pulling chicken easier.
- Check Doneness: Chicken should reach 165°F internally.
- Thicken Sauce: Simmer on high if too thin.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows juices to redistribute.
- Serve Warm: Maximizes the BBQ-chicken contrast.
- Store Sauce Separately: Keeps chicken moist if needed.
- Adjust Sweetness: Taste and tweak honey to preference.
Easy Crockpot BBQ Pulled Chicken
Tender BBQ pulled chicken, easy crockpot healthy meal.
Ingredients
- ¼ cup apple cider vinegar
- ½ tsp salt
- 1 cup ketchup
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp honey
Instructions
- Prep the Chicken: Pat chicken thighs dry with paper towels and season lightly with salt.
- Brown the Chicken: Heat olive oil in a skillet over medium heat, then brown the chicken thighs for 2-3 minutes per side. Transfer to the crockpot.
- Make the Sauce: In a bowl, whisk together ketchup, apple cider vinegar, honey, Worcestershire sauce, minced garlic, and smoked paprika until smooth.
- Pour Over Chicken: Pour the sauce over the chicken thighs in the crockpot, ensuring they are evenly coated.
- Set the Crockpot: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and reaches 165°F.
- Shred the Chicken: Remove the chicken to a plate and shred with two forks while warm.
- Thicken the Sauce: Stir the sauce in the crockpot, then cook on high for 10 minutes if a thicker consistency is desired.
- Coat the Chicken: Return the shredded chicken to the crockpot and toss to coat with the sauce.
- Rest the Dish: Let the pulled chicken rest for 10 minutes with the lid off to absorb flavors.
- Serve and Enjoy: Serve warm on buns or with sides, garnish with chopped green onions, and savor this smoky-sweet treat!
Notes
- Brown chicken for extra flavor; use fresh spices for best taste.
- Shred chicken while warm for ease; stir sauce occasionally for even coating.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 338Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 184mgSodium 854mgCarbohydrates 18gFiber 0gSugar 15gProtein 37g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Boneless, skinless for tenderness.
- Ketchup (1 cup): Base for homemade BBQ sauce.
- Apple Cider Vinegar (¼ cup): Adds tangy kick.
- Honey (2 tbsp): Natural sweetener; adjust to taste.
- Worcestershire Sauce (1 tbsp): Enhances umami depth.
- Garlic (2 cloves): Minced for aromatic richness.
- Smoked Paprika (1 tsp): For smoky flavor.
- Olive Oil (1 tbsp): For searing the chicken.
- Green Onions (2, chopped): For garnish and freshness.
- Salt (½ tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Chicken Swap: Use breasts or drumsticks; adjust cooking time.
- Ketchup Swap: Replace with tomato sauce and extra spices.
- Vinegar Swap: Use red wine vinegar for a twist.
- Sweetener Swap: Substitute honey with brown sugar or maple syrup.
- Sauce Swap: Omit Worcestershire for soy sauce if needed.
- Oil Swap: Use avocado oil or omit for oil-free.
- Garnish Swap: Use parsley or sesame seeds instead of green onions.
- Low-Sodium: Reduce or skip salt based on ketchup.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat to avoid drying out.
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Until you can read, Easy Bean and Ham Soup in the Slow Cooker