Slow Cooker Pulled Chicken

5 from 1 vote

This easy slow cooker pulled chicken is made with just a handful of ingredients. Tender shredded chicken in a sweet and smoky BBQ sauce, perfect for serving in brioche buns, wraps, jacket potatoes or with your favourite sides.

Prep Time5

Cook Time5

Total Time5 5

Course: Slow Cooker Recipes

Keyword: slow cooker pulled chicken

Servings: Servings

Calories: 386kcal

Author: Liana Green

Equipment

Ingredients

900 g boneless chicken thighs (or 4 chicken breasts)
200 ml BBQ sauce
2 tsp smoked paprika
1 tbsp light brown soft sugar
Salt and pepper to taste

Instructions

Add the brown sugar, smoked paprika and BBQ sauce to the slow cooker and mix together.
Add the chicken to the mixture and turn it so that it is coated as much as possible in the sauce.
Put the lid on the slow cooker and cook on low for 5 to 6 hours or high for 3 to 4 hours. If you are using chicken breasts instead, check on them sooner as they are more likely to dry out. The chicken is ready when the internal temperature is 75°C and the meat easily falls apart.
Using two forks, or a meat shredder, pull the chicken apart until it is all shredded. Mix it in with the sauce.
Serve in brioche buns, wraps, jacket potatoes or with your favourite side dishes.

Video

Notes

Chicken breasts: You can use 4 chicken breasts instead of thighs. They may cook more quickly, so start checking after 3–4 hours on low or 2–3 hours on high.

Chicken quantity: I used a 900g pack of boneless chicken thighs, but you can use a slightly larger or smaller pack without needing to make major changes to the other ingredients.

Extra liquid: There's no need to add water or stock, as the chicken releases juices during cooking.

Sauce consistency: If the sauce is too thin after shredding, leave the lid off and cook on high until it reduces slightly, or simmer the sauce separately in a saucepan.

Storage: Keep leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 3 months for best quality.

Nutrition