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If you are craving a hearty, flavorful sandwich that’s effortless to prepare and packed with mouthwatering goodness, this Crockpot BBQ Pulled Chicken Sandwiches Recipe is an absolute winner. Tender chicken thighs slow-cooked to perfection and drenched in rich, smoky BBQ sauce make these sandwiches irresistibly juicy and satisfying, perfect for family dinners or casual get-togethers. You’ll love how the spices and sauces meld beautifully while the slow cooker does all the hard work for you.
Ingredients You’ll Need
Getting started with the right ingredients is key to nailing this comforting dish. Each component plays a special role, from tenderizing the chicken to building layers of smoky, tangy flavor that will have you coming back for seconds.
- 3 lbs. boneless, skinless chicken thighs: Choose thighs for their natural juiciness and rich flavor that stands up well to slow cooking.
- 1 1/2 tsp chili powder: Adds a warm, slightly spicy depth to the chicken.
- 1 1/2 tsp smoked paprika: Brings a subtle smoky aroma enhancing the BBQ vibe.
- 1/2 tsp garlic powder: A classic seasoning that amplifies savory notes.
- 1/4 tsp cayenne pepper (optional): Perfect for a gentle kick if you like your sandwiches a little spicy.
- 1/2 tsp salt plus more to taste: Essential for bringing all flavors to life.
- 1 tsp freshly ground black pepper: Adds a bright, peppery contrast balancing the richness.
- 1/4 cup grated yellow onion: Helps keep the chicken juicy and infuses subtle sweetness.
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided: Your star ingredient—choose a bold, tangy sauce for best results.
- 2 Tbsp steak sauce (recommend A1): Adds a savory complexity and a touch of umami to elevate the BBQ sauce.
- 8 hamburger buns: Soft and sturdy buns are ideal to cradle all that saucy chicken goodness.
How to Make Crockpot BBQ Pulled Chicken Sandwiches Recipe
Step 1: Prepare the Chicken
Place the chicken thighs in a 5- to 7-quart slow cooker. Using the right size slow cooker ensures the chicken cooks evenly and stays moist throughout the process, creating that tender texture that’s essential for pulled chicken.
Step 2: Mix the Spices
In a small bowl, combine chili powder, smoked paprika, garlic powder, cayenne pepper if you’re using it, salt, and freshly ground black pepper. Whisk these together thoroughly to create a flavorful spice blend that will infuse the chicken with warmth and smokiness.
Step 3: Season the Chicken
Sprinkle the spice mixture all over the chicken thighs in the crockpot, then add the grated yellow onion on top. Gently toss or press the mixture onto the chicken, ensuring each piece is coated evenly. The onion not only adds flavor but helps keep the chicken juicy as it cooks low and slow.
Step 4: Add BBQ Sauce
Pour 3/4 cup of the BBQ sauce over the seasoned chicken and spread it out evenly. This initial layer of sauce starts building that tangy, sticky base that will soak into every tender shred. Keep the rest of the BBQ sauce handy for mixing later.
Step 5: Slow Cook to Perfection
Cover and cook the chicken on low for 4 to 6 hours. This slow cooking time is what transforms the chicken thighs into unbelievably tender, pull-apart meat. You’ll know it’s done when the chicken reaches 165°F internally and shreds effortlessly with a fork.
Step 6: Shred and Reserve Liquid
Carefully transfer the cooked chicken onto a cutting board. Don’t forget to reserve the delicious cooking liquid left in the crockpot—skimming off any fat. Shred the chicken into slightly chunky pieces so they hold texture when mixed back with the sauce.
Step 7: Mix Sauce and Chicken
In a microwave-safe bowl, warm the remaining BBQ sauce with the steak sauce for 1 to 2 minutes. Pour this sauce mixture along with 3/4 cup of the reserved cooking liquid back over the shredded chicken in the slow cooker. Toss everything gently until the chicken is thoroughly coated and juicy. Adjust moisture by adding more reserved liquid or sauce to your liking. Taste and add more salt if needed.
Step 8: Serve Up
Pile that luscious pulled chicken onto hamburger buns for the perfect sandwich. The combination of tender meat, smoky sauce, and soft buns creates a memorable and satisfying meal every time.
How to Serve Crockpot BBQ Pulled Chicken Sandwiches Recipe
Garnishes
Top your sandwiches with crunchy coleslaw for some refreshing crunch and tang, or sprinkle crumbled blue cheese for an extra punch of flavor. Fresh pickles or sliced red onions also add brightness that cuts through the richness beautifully.
Side Dishes
Classic sides like crispy French fries, baked beans, or corn on the cob complement these sandwiches wonderfully. For a lighter option, a crisp green salad or grilled veggies balance the meal with some fresh, vibrant flavors.
Creative Ways to Present
For a fun twist, turn your pulled chicken into sliders for a party platter or stuff it inside warm naan or pita bread for a different take on the sandwich. You can also serve it open-faced on toasted sourdough for an extra crunchy contrast.
Make Ahead and Storage
Storing Leftovers
Keep leftover pulled chicken in an airtight container in the refrigerator for up to 4 days. The sauce helps maintain moisture, ensuring that reheated sandwiches taste almost as good as fresh.
Freezing
This recipe freezes beautifully. Store the shredded chicken and sauce in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat the pulled chicken gently in the microwave or on the stovetop with a splash of water or reserved sauce to prevent drying out. Warm buns separately to keep them soft and fresh for serving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs usually stay juicier and more flavorful during slow cooking. Breasts might dry out a bit more, so watch the cooking time closely.
What if I don’t have BBQ sauce on hand?
While BBQ sauce is key, you can mix ketchup, a little apple cider vinegar, a touch of brown sugar, and smoked paprika to create a quick homemade alternative with a similar tangy sweetness.
How spicy is this Crockpot BBQ Pulled Chicken Sandwiches Recipe?
The recipe has a mild to medium spice level, thanks to the chili powder and optional cayenne. You can adjust the heat by adding more cayenne or choosing a spicier BBQ sauce.
Can I make this recipe in an Instant Pot or pressure cooker?
Absolutely! Use the sauté function to brown the chicken lightly, then cook on high pressure for about 15 minutes with a natural release. The flavors will be just as delicious, but the texture might differ slightly.
What are some good toppings to add for extra flavor?
Besides coleslaw and blue cheese, try sliced jalapeños, crispy bacon bits, or a drizzle of ranch dressing. Fresh cilantro or chopped scallions can also brighten up the sandwich.
Final Thoughts
If you’re looking for a fuss-free, crave-worthy meal, the Crockpot BBQ Pulled Chicken Sandwiches Recipe is a total game-changer. It’s the kind of dish that brings everyone to the table with smiles and full plates. So grab your slow cooker and give this recipe a try—you’ll wonder how you ever lived without it!
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Crockpot BBQ Pulled Chicken Sandwiches Recipe
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
This Crockpot BBQ Pulled Chicken recipe features tender, juicy chicken thighs slow-cooked to perfection with a blend of smoky spices and BBQ sauce. Easy to prepare and perfect for sandwiches, it offers a flavorful and hearty meal ideal for gatherings or weeknight dinners.
Ingredients
Chicken and Seasoning
- 3 lbs. boneless, skinless chicken thighs
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup grated yellow onion
Sauces
- 1 1/2 cups BBQ sauce (recommend Bullseye original), divided
- 2 Tbsp steak sauce (recommend A1)
Serving
- 8 hamburger buns
Instructions
- Prepare the Chicken: Place the chicken thighs evenly in a 5- to 7-quart slow cooker to ensure even cooking and maintain moisture.
- Mix the Spices: In a small bowl, whisk together chili powder, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper until well combined.
- Season the Chicken: Sprinkle the spice mixture evenly over the chicken in the slow cooker. Add the grated yellow onion and toss the chicken until fully coated with spices and onion.
- Add BBQ Sauce: Pour 3/4 cup of the BBQ sauce over the chicken, spreading it evenly across the pieces. Reserve the remaining BBQ sauce for later use.
- Slow Cook: Cover the slow cooker and cook on low heat for 4 to 6 hours, or until the chicken easily shreds and reaches an internal temperature of 165°F, resulting in tender, flavorful meat.
- Shred and Reserve Liquid: Carefully transfer the cooked chicken to a cutting board. Skim off fat from the reserved cooking liquid in the slow cooker and discard it. Using two forks, shred the chicken into slightly larger pieces.
- Mix Sauce and Chicken: Return shredded chicken to the slow cooker. In a microwave-safe bowl, warm the remaining 3/4 cup BBQ sauce combined with 2 tablespoons steak sauce for 1 to 2 minutes. Pour the warmed sauce and 3/4 cup of the reserved liquid over the chicken, tossing to coat evenly. Adjust moisture as needed by adding more reserved liquid or BBQ sauce. Taste and season with additional salt if desired.
- Serve: Pile the saucy BBQ pulled chicken onto hamburger buns. Optionally, garnish with coleslaw or blue cheese for extra flavor. Serve immediately and enjoy your flavorful pulled chicken sandwiches.
Notes
- For best results, use boneless, skinless chicken thighs for extra juiciness.
- Adjust cayenne pepper based on your preferred spice level.
- Reserve cooking liquid fat to reduce grease in the final dish.
- Leftover chicken stores well in the refrigerator for up to 3 days.
- Serve with coleslaw or pickles as a delicious topping option.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
