Description
BBQ pulled chicken is tender, shredded chicken coated in a rich, smoky barbecue sauce bursting with tangy sweetness and savory depth. Perfect for sandwiches, tacos, or salads. Easily made gluten-free or keto-friendly.
Ingredients
For the Sauce:
– 6 oz tomato paste
– ½ cup water
– ¼ cup brown sugar
– 2 tbsp Dijon mustard
– 2 tbsp apple cider vinegar (substitute white wine vinegar or rice vinegar if needed)
– 1 tbsp Worcestershire sauce (use gluten-free or coconut aminos for dietary needs)
– 2 tsp garlic powder
– 2 tsp chili powder
– 2 tsp smoked paprika
– 1½ tsp dried oregano
– 1 tsp fine salt
– ½ tsp black pepper
For the Chicken:
– 2 lbs boneless, skinless chicken breasts or thighs (thighs are juicier)
– 1 large or 2 small yellow onions, thinly sliced
Instructions
- In a medium bowl, whisk together tomato paste, water, brown sugar, Dijon mustard, apple cider vinegar, Worcestershire sauce, garlic powder, chili powder, smoked paprika, oregano, salt, and black pepper until smooth.
- Place the sliced onions in the bottom of a 4-quart or larger slow cooker. Add the chicken on top.
- Pour the BBQ sauce evenly over the chicken, ensuring it’s fully coated.
- Cover and cook on HIGH for 3–4 hours or on LOW for 5–6 hours, until the chicken shreds easily with a fork.
- Once cooked, transfer the chicken to a cutting board or rimmed baking sheet. Shred it using two forks, a meat shredder, or shredder claws.
- Return the shredded chicken to the slow cooker and stir to coat thoroughly in the sauce. Keep on WARM until ready to serve.
Notes
– Use chicken thighs: Thighs stay moister than breasts during slow cooking, especially if cooking on HIGH.
– Avoid overcooking: Check tenderness at the lower end of the time range to prevent dryness.
– Gluten-free option: Use gluten-free Worcestershire sauce or coconut aminos.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for longer storage; thaw overnight in the fridge before reheating. Reheat gently with a splash of water, broth, or extra BBQ sauce to restore moisture.
– Customizations: Serve in lettuce wraps for a low-carb option, or add heat with cayenne pepper, chipotle powder, or hot sauce. Stir in diced bell peppers, jalapeños, or pineapple chunks during the last 30 minutes of cooking for added complexity.
- Prep Time: 10 minutes
- Cook Time: 3–6 hours (depending on slow cooker setting)
- Category: Main Course / Sandwiches
- Method: Slow Cooking
- Cuisine: American / Southern
Nutrition
- Serving Size: 1 serving (based on 8 servings per recipe)
- Calories: 7g
- Sugar: 2g
- Sodium: 4g
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg