Barbecue Pulled Chicken

This amazing pulled chicken is going to become your family’s new favorite comfort food! Everyone from picky kids to barbecue-loving adults will absolutely love this tender, flavorful dish. Plus, you just throw everything in the slow cooker and let it do all the work for you.

Recipe Details

Timing & Servings: Cook Time: 25 minutes, Additional Time: 5 hours 5 minutes, Total Time: 5 hours 30 minutes, Serves: 8 people, Yield: 5 cups.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Dairy-Free, Healthy Aging, Low-Sodium, Heart-Healthy, High-Protein, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 214 Calories, 8g Fat, 9g Carbs, 25g Protein.

Ingredients You’ll Need

Reduced-sodium tomato sauce: You’ll need one 8-ounce can, which creates the perfect base for your barbecue sauce. I love how this gives you all that rich tomato flavor without too much salt.

Green chiles: One 4-ounce can of chopped green chiles, drained. These add just the right amount of mild heat and smoky flavor that makes this recipe special.

Cider vinegar: You’ll need 3 tablespoons of this tangy ingredient. It balances out the sweetness and gives your sauce that classic barbecue zing.

Honey: Just 2 tablespoons brings the perfect touch of sweetness. You can use any honey you have on hand – they all work great here.

Paprika: 1 tablespoon of sweet or smoked paprika adds amazing color and flavor. Smoked paprika gives it extra barbecue taste, but sweet paprika works perfectly too.

Tomato paste: One tablespoon of this concentrated goodness deepens the tomato flavor. It’s like a flavor booster for your sauce.

Worcestershire sauce: You’ll need 1 tablespoon for that savory, umami kick. This secret ingredient makes everything taste more complex and delicious.

Dry mustard: 2 teaspoons add a subtle tangy bite. Don’t worry – it won’t make your chicken taste like mustard, just adds depth.

Ground chipotle chile: 1 teaspoon gives you that smoky heat that makes barbecue sauce amazing. You can find this in the spice aisle at most grocery stores.

Salt: Just ½ teaspoon to bring all the flavors together. Since we’re using reduced-sodium ingredients, this little bit is perfect.

Chicken thighs: 2½ pounds of boneless, skinless chicken thighs, trimmed of fat. Thighs stay so much more tender and juicy than breasts in the slow cooker.

Onion: One small onion, finely chopped, adds sweetness and flavor to your sauce. Yellow or white onions both work great here.

Garlic: 1 clove minced gives you that perfect garlic flavor. Fresh is best, but you can use ½ teaspoon garlic powder if that’s what you have.

How to Make Barbecue Pulled Chicken

Step 1: Grab your 6-quart slow cooker and stir together the tomato sauce, green chiles, cider vinegar, honey, paprika, tomato paste, Worcestershire sauce, dry mustard, ground chipotle, and salt. Mix it until it’s nice and smooth – this is your amazing barbecue sauce base.

Step 2: Add the chicken thighs, chopped onion, and minced garlic right into the sauce. Give everything a good stir to make sure all the chicken gets coated with that delicious sauce.

Step 3: Put the lid on your slow cooker and set it to low heat. Let it cook for about 5 hours until the chicken is so tender you can easily pull it apart with a fork.

Step 4: Carefully transfer the cooked chicken to a cutting board. Use two forks to shred it into bite-sized pieces – it should fall apart easily.

Step 5: Return the shredded chicken back to the slow cooker with all that amazing sauce. Stir everything together really well so every piece of chicken gets coated. Now you’re ready to serve!

Easy and Quick Barbecue Pulled Chicken Version

Need this faster? You can absolutely make this on the stovetop! Use a large pot and simmer everything together for about 45 minutes instead. The chicken won’t be quite as tender, but it’ll still taste amazing and save you hours of cooking time.

Serving Ideas

This pulled chicken is perfect on soft hamburger buns with some crunchy coleslaw on top. You can also serve it over fluffy mashed potatoes or even whole-grain pasta for a complete meal. I love putting out sliced jalapeños, red onions, and a dollop of sour cream so everyone can customize their own plate.

Storage

Store your leftover pulled chicken in the fridge for up to 3 days in a covered container. You can also freeze it for up to 1 month in freezer-safe bags. To reheat, just warm it up in the microwave or on the stovetop until it’s heated through.

Substitutions

No chicken thighs? You can use chicken breasts, but they might be a little less juicy. Don’t have chipotle powder? Try a pinch of cayenne pepper and some smoked paprika instead. You can swap the honey for maple syrup or brown sugar if that’s what you have on hand.

Pro Tips

• Use slow cooker liners: These make cleanup so much easier and prevent sticking.
• Trim the fat: Taking off visible fat from the chicken thighs keeps your sauce from getting greasy.
• Don’t lift the lid: Every time you peek, you add about 15 minutes to your cooking time.
• Shred while warm: The chicken shreds much easier when it’s still hot from the slow cooker.

FAQs

Can I make this in an Instant Pot?

You bet! Use the same ingredients and cook on high pressure for 15 minutes with natural release. The chicken will be just as tender and delicious.

Is this recipe spicy?

It has a mild to medium heat level from the green chiles and chipotle powder. If you want it milder, just use half the chipotle powder or skip it completely.

Can I double this recipe?

Sure! Just make sure your slow cooker is big enough. An 8-quart slow cooker works perfectly for a double batch, and the cooking time stays the same.

What if my sauce is too thin?

No worries! After you shred the chicken, you can simmer the sauce on the stovetop for a few minutes to thicken it up, or mix in an extra tablespoon of tomato paste.

I’d love to hear how this barbecue pulled chicken turns out for you! Drop a comment below and let me know what you served it with. Happy cooking, friends!