Slow-Cooker Pulled BBQ Chicken
Throw it in, walk away, come back to smoky pulled-chicken heaven.
What you'll need
- 2 lbs boneless skinless chicken thighs
- 1 cup no-sugar-added barbecue sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Whole-grain buns or a bed of greens, to serve
Let's cook
- 1
Rub the chicken all over with the paprika, garlic powder, and onion powder. Two minutes of effort, huge payoff later.
- 2
Lay it in the slow cooker and pour over half the barbecue sauce and the vinegar. Give it a quick toss.
- 3
Cover and cook on low for 4 hours (or high for 2). You've got time — go live your life.
- 4
When it shreds easily with two forks, pull it apart right in the pot and stir in the rest of the sauce.
- 5
Pile it on buns or over greens. Leftovers are even better the next day, so make the full batch.
Why this works
Lean thighs stay juicy through the long, gentle cook, soaking up all that tangy-smoky sauce. It's the ultimate lazy-day win: five minutes of work for a supper that tastes like you tended a smoker all afternoon.
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