Crockpot BBQ Pulled Chicken (Print Version)
# Ingredients:
→ Chicken and Seasonings
01 -
1.36 kg boneless, skinless chicken thighs
02 -
1.5 teaspoons chili powder
03 -
1.5 teaspoons smoked paprika
04 -
0.5 teaspoon garlic powder
05 -
0.25 teaspoon cayenne pepper (optional)
06 -
0.5 teaspoon salt, plus additional to taste
07 -
1 teaspoon freshly ground black pepper
08 -
60 ml grated yellow onion
→ Sauces
09 -
360 ml BBQ sauce (such as Bullseye Original), divided
10 -
2 tablespoons steak sauce (such as A1)
→ For Serving
11 -
8 hamburger buns
# Instructions:
01 -
Place chicken thighs evenly in a 5 to 7-litre slow cooker.
02 -
In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
03 -
Sprinkle the spice mixture over the chicken and add grated onion. Toss thoroughly to coat all pieces evenly.
04 -
Pour 180 ml (3/4 cup) BBQ sauce evenly over the chicken.
05 -
Cover and set the slow cooker to low. Cook for 4 to 6 hours, or until the chicken is tender, easy to shred, and reaches 74°C in the centre.
06 -
Transfer the cooked chicken to a cutting board. Reserve the cooking liquid and skim off any fat. Shred the chicken using two forks into bite-sized pieces.
07 -
In a microwave-safe bowl, combine the remaining 180 ml BBQ sauce and 2 tablespoons steak sauce. Microwave for 1 to 2 minutes, or until warmed through.
08 -
Return shredded chicken to the slow cooker. Add 180 ml of reserved cooking liquid and the warmed BBQ-steak sauce mixture. Toss thoroughly to coat. Adjust seasoning with additional salt or reserved liquid if desired.
09 -
Spoon the pulled chicken onto the hamburger buns. Optionally, top with coleslaw or blue cheese as desired.
# Notes:
01 -
For a smokier flavour, use a wood-smoked BBQ sauce. Optional cayenne can be omitted for a milder heat profile.