Slow Cooker BBQ Pulled Chicken is a tender, delicious chicken recipe that's perfect for a weeknight dinner or to feed a crowd. Just add seasoned chicken thighs to the slow cooker with the barbecue sauce mixture, slow cook, then enjoy in a sandwich, slider, taco, salad, and more.
Season chicken thighs with salt, pepper, garlic powder, and cumin on both sides of each piece. Pour ¾ cup of BBQ sauce, mustard, apple cider vinegar, and water in the slow cooker pot. Place chicken in the slow cooker and use tongs to flip the chicken in the mixture to coat. Cover the slow cooker with the lid and cook on high for 2-3 hours or on low for 4-5 hours.
When the chicken reaches an internal temperature of 165 degrees F, transfer the chicken to a bowl or cutting board and shred the meat using two forks. Put the chicken back in the slow cooker, add the remaining ¼ cup of BBQ sauce, and stir until all of the chicken is coated. Keep on warm setting until ready to serve.
Notes
Top Tips
Pull the chicken when it is warm or it will be hard to pull
Add sauce to moisten the chicken - If your chicken dries out, add sauce to moisten it.
Use a stand or handheld mixer to shred the chicken and save time. Just add the chicken to the mixer bowl then use the paddle attachment to shred.
Storage
Refrigerate leftover pulled chicken for up to 3 days. In order to reheat the chicken, put it in a slow cooker for a few minutes and add a little barbecue sauce to keep the chicken moist. Alternatively, reheat the chicken in a pan over low-medium heat. When the pan gets hot, add a tablespoon of water and cover the pan with a lid to keep the chicken moist.