Spicy BBQ Pulled Chicken Bowls

These Spicy BBQ Pulled Chicken Bowls feature tender, shredded chicken in a zesty BBQ sauce, served over rice with vibrant veggies. Slow-cooked for ease, they’re perfect for hearty, customizable weeknight dinners.

Why You’ll Love This Recipe

Spicy BBQ Pulled Chicken Bowls are the ultimate comfort meal, blending tender, slow-cooked chicken with a bold, smoky BBQ sauce that packs just the right amount of heat. The slow cooker does all the work, infusing the chicken with tangy, spicy flavors while you go about your day. Served over fluffy rice with colorful veggies, these bowls are healthy, satisfying, and perfect for busy weeknights, meal prep, or casual gatherings. They’re endlessly customizable—adjust the spice, swap veggies, or change the base grain to suit your taste. Budget-friendly and family-friendly, this dish delivers big on flavor with minimal effort, and leftovers taste even better the next day, making it a go-to for delicious, stress-free meals.

Recipe Tips and Tricks

• Sear Chicken First: Brown thighs briefly for deeper flavor before slow cooking.
• Adjust Spice: Start with 1 tsp chili powder; taste sauce to increase heat.
• Shred Easily: Use two forks or a hand mixer for quick shredding.
• Check Sauce Consistency: Add water if too thick; cook uncovered last 30 minutes if runny.
• Layer Flavors: Taste and adjust BBQ sauce, honey, or vinegar before serving.
• Use Low Setting: Ensures tender chicken without drying out.
• Prep Veggies Ahead: Saves time for quick bowl assembly.
• Warm Rice: Keeps bowls hot and cohesive when serving.

Yield: 6 Servings

Spicy BBQ Pulled Chicken Bowls

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Tender slow-cooker pulled chicken in spicy BBQ sauce, served over rice with veggies.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ½ cup low-sodium chicken broth
• 1 cup BBQ sauce
• 1 cup corn kernels (frozen or fresh)
• 1 cup sliced bell peppers
• 1 medium onion, diced
• 1-2 tsp chili powder
• 2 cloves garlic, minced
• 2 cups cooked rice (white or brown)
• 2 lbs boneless chicken thighs
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• Fresh cilantro for garnish (optional)
• Salt and pepper to taste

Instructions

1. Prep Chicken: Pat chicken thighs dry; season with salt, pepper, and 1 tsp chili powder for flavor.
2. Sear Chicken (Optional): In a skillet, sear chicken 2-3 minutes per side; transfer to a 4-quart slow cooker.
3. Make Sauce: Whisk BBQ sauce, honey, vinegar, garlic, and remaining chili powder in a bowl.
4. Add to Slow Cooker: Pour sauce and broth over chicken; add diced onion, stirring to coat.
5. Cook Low: Cover and cook on LOW for 4 hours until chicken is tender and shreddable.
6. Shred Chicken: Remove chicken; shred with two forks or hand mixer, then return to sauce.
7. Adjust Sauce: Taste and add more chili powder or honey; cook uncovered 15 minutes if too thin.
8. Prep Veggies: Slice bell peppers; thaw corn if frozen for quick assembly.
9. Assemble Bowls: Spoon rice into bowls; top with shredded chicken, bell peppers, and corn.
10. Serve: Garnish with cilantro; enjoy warm with a side salad or extra BBQ sauce drizzle.

Notes

• Use a 4-quart slow cooker for even cooking and sauce distribution.
• Sear chicken for richer flavor, but skip for faster prep.
• Leftovers are great in tacos, sandwiches, or salads.
• Adjust spice level to suit your taste; start mild and add heat.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 585Total Fat 24gSaturated Fat 7gUnsaturated Fat 17gCholesterol 159mgSodium 309mgCarbohydrates 45gFiber 3gSugar 10gProtein 46g

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): Juicy and forgiving; breasts for leaner option.
• BBQ Sauce (1 cup): Choose smoky or sweet; low-sugar for healthier choice.
• Rice (2 cups, cooked): White or brown for base; jasmine for fragrance.
• Bell Peppers (1 cup, sliced): Red or yellow for sweetness; green for bite.
• Corn (1 cup, frozen or fresh): Adds sweetness; canned works if drained.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
• Garlic (2 cloves, minced): Fresh for bold aroma; powder (½ tsp) as substitute.
• Chili Powder (1-2 tsp): Adjust for desired heat; cayenne for extra spice.
• Honey (2 tbsp): Balances tanginess; maple syrup as alternative.
• Apple Cider Vinegar (2 tbsp): Adds tang; white vinegar or lemon juice as substitute.

Variations and Substitutions

• Vegan: Swap chicken for jackfruit or tofu; use vegan BBQ sauce.
• Gluten-Free: Ensure BBQ sauce and broth are gluten-free.
• Low-Carb: Serve over cauliflower rice or greens instead of rice.
• Veggie Swap: Use zucchini, avocado, or coleslaw for different textures.
• Spicy Boost: Add sriracha, hot sauce, or jalapeños for extra heat.
• Protein Swap: Use pork shoulder or turkey for variety.
• Sweet Twist: Increase honey or add pineapple chunks for sweetness.
• Grain Swap: Try quinoa, farro, or couscous instead of rice.

Storage Options

• Refrigerator: Store chicken and veggies separately up to 4 days.
• Freezer: Freeze shredded chicken up to 3 months; thaw overnight.
• Reheating: Warm chicken in skillet with splash of water; microwave rice.

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