Slow Cooker 3-Ingredient BBQ Pulled Chicken
Ultra-tender shredded chicken thighs slow-cooked in barbecue sauce and apple cider vinegar.
slow-cooker Timer
Set for 240 mins @ Low (approx 200°F)
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Place 3 lbs boneless chicken thighs into slow cooker insert.
Pour 1.5 cups BBQ sauce, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce over chicken.
Cover and cook on Low for 4 hours (or High for 2.5 hours) until fork tender.
Shred with two forks and toss with cooking juices before piling onto toasted brioche buns.
Step-by-Step Guided Instructions
Arrange 3 lbs boneless skinless chicken thighs across the bottom of the slow cooker insert in an even layer. Season lightly with 1 tsp kosher salt and 1/2 tsp black pepper.
Thigh meat has more intermuscular fat than breast meat, staying juicy over a 4-hour slow cook.
In a small bowl, whisk 1.5 cups sweet barbecue sauce with 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, and 1 tsp smoked paprika. Pour evenly over the chicken.
Apple cider vinegar cuts the sugar in store-bought BBQ sauce and tenderizes protein fibers.
Cover with lid and cook on Low heat for 4 hours (or High for 2.5 hours). Internal temperature should register over 175°F.
Resist opening the lid during cooking; each lid lift adds 15-20 minutes of recovery time.
Use two forks to shred the chicken directly in the slow cooker crock, stirring all the seasoned juices back into the meat.
Let the shredded chicken rest on 'Warm' for 10 minutes to absorb the reduced sauce.
Top each sandwich with a scoop of cold crunchy coleslaw for the ultimate contrast in texture.
Serve shredded chicken on mini slider buns with sliced pickles on the side.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Reheat shredded chicken in a saucepan over medium-low heat with 2 tbsp water for 5 minutes.