Tender BBQ Pulled Chicken (Printable)

Slow-cooked shredded chicken coated in tangy barbecue sauce, ideal for sandwiches or main meals.

# What You'll Need:

→ Chicken

01 - 3.3 pounds boneless, skinless chicken breasts

→ Sauce & Seasoning

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 ½ cups barbecue sauce (gluten-free if needed)
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
10 - ½ teaspoon chili powder (optional)

# Steps:

01 - Place the chicken breasts in the bottom of a slow cooker.
02 - Scatter the chopped onion and minced garlic evenly over the chicken.
03 - Combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and chili powder (if using) in a bowl and mix thoroughly.
04 - Pour the sauce mixture over the chicken and onions, ensuring the chicken is evenly coated.
05 - Cover and cook on low for 4 to 5 hours, until the chicken is tender and easily shredded with a fork.
06 - Remove the chicken from the cooker and shred using two forks.
07 - Return shredded chicken to the slow cooker, stir to coat with sauce, and heat through for 10 to 15 minutes.
08 - Serve hot as a main dish or in sandwich buns.

# Chef’s Tips:

01 -
  • It requires barely ten minutes of actual work, then the slow cooker does the thinking for you.
  • The chicken turns out so tender you can shred it with just a fork, no special tools required.
  • Leftovers taste even better the next day, and freeze beautifully for nights when cooking feels impossible.
02 -
  • Don't skip the apple cider vinegar—it's the thing that keeps the sauce from tasting one-dimensional and heavy.
  • If your chicken still feels tough after four hours, give it another 30 minutes; slow cookers vary, and that's perfectly fine.
03 -
  • If you use chicken thighs instead of breasts, you'll get a richer result and extra juiciness—they're actually harder to overcook.
  • Mix the sauce completely before adding it to the slow cooker, so the sugar and spices distribute evenly instead of settling at the bottom.
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