Mouth-Watering Slow-Cooker Pulled Barbecue Chicken Recipe by Elisa Schmitz
During the holidays, we have family and friends in and out of our house all the time (sometimes, with no notice). That's why I need to have easy, ready-to-go meals on hand that everyone loves.
This easy slow cooker pulled barbecue chicken recipe is one of my go-to meals during the holidays (and anytime), because it's so simple to make and it's absolutely delicious. I just throw the seven easy ingredients into my slow cooker and, four hours later, I have a mouth-watering, gluten-free meal that is loved by all.
To make this irresistible pulled chicken recipe, here's what you need to have on hand: chicken, barbecue sauce, apple cider vinegar, brown sugar, olive oil, garlic powder and paprika. If you like a little heat, you can add a sprinkle of crushed red pepper flakes. You put the ingredients into your slow cooker and go about your business. Four hours later, dinner is served!
Serve this tangy pulled barbecue chicken for lunch or dinner with your favorite side dishes, or pile it on a bun or bread roll of your choice. I typically serve it on Hawaiian rolls (everyone loves them) along with a side of french fries or sweet potato fries for an easy anytime meal. It freezes and reheats beautifully, so stock some away for unexpected guests!
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours (on high) or 8 hours (on low)
Total Time: 4 hours and 5 minutes
Servings: 10
Ingredients
- 3 pounds boneless/skinless chicken breast or thighs or a combination (which is what I used)
- 2 cups barbecue sauce (I used Sweet Baby Ray's)
- 2 tablespoons apple cider vinegar
- 1 1/4 tablespoons extra virgin olive oil
- 1/3 cup brown sugar
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- sprinkle of crushed red pepper flakes (optional)
Helpful Products
- Hawaiian Rolls
- Crushed Red Pepper Flakes
- Tongs
- Mixing Spoon
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
Recipe Notes
- I used Sweet Baby Ray’s barbecue sauce, but you can use whichever brand you prefer or make your own barbecue sauce.
- You can use more or less brown sugar, depending on how sweet you like it.
- If you like a little heat, you can add a sprinkle of crushed red pepper flakes.
- Store leftovers in an airtight container in the refrigerator. This chicken freezes and reheats beautifully, so stock some away for a rainy (or snowy) day!
Here's how to make it:
- To your slow cooker, add the barbecue sauce, apple cider vinegar, olive oil, brown sugar, garlic powder and paprika. (If you're using crushed red pepper flakes, add them now as well.) Stir to combine.
- Add the chicken to the mixture and ensure it is covered in the sauce.
- Cover the slow cooker with the lid. Cook on high for 4 hours or on low for 8 hours. Chicken is done when it measures 165 degrees F on a food thermometer.
- Remove chicken from slow cooker and place it in a large mixing bowl.
- Shred chicken with two forks, then return it to the slow cooker.
- Stir well to coat it in the sauce. Serve directly from the slow cooker, if desired.
Nutrition Facts Per Serving
Calories: 234
Total Fat: 13.2g
Saturated Fat: 1.8g
Cholesterol: 17mg
Sodium: 251mg
Total Carbohydrate: 22.2g
Dietary Fiber: 3.9g
Total Sugars: 11.7g
Protein: 9.8g
Vitamin D: 0mcg
Calcium: 28mg
Iron: 2mg
Potassium: 347mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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