I grew up in a house where Sundays meant one thing: BBQ. My dad would fire up the grill, my mom would whip up her famous coleslaw, and the whole neighborhood could smell the magic happening.
But let’s be real—not everyone has the time (or patience) to slow-smoke a whole chicken over charcoal. That’s why I love this make-ahead pulled BBQ chicken.
It’s juicy, flavorful, and so easy to throw together. Plus, it freezes like a dream, so you can have BBQ night whenever you want!
This recipe is all about keeping it simple with fresh, real ingredients—no weird bottled sauces with a paragraph of ingredients you can’t pronounce. Just good ol’ BBQ flavor, slow-cooked to perfection.
Serving Ideas
- Classic Style: Pile it high on toasted brioche buns with homemade slaw.
- Low-Carb: Serve it over a bed of crisp lettuce or cauliflower rice.
- Tex-Mex Twist: Stuff it into tacos with avocado and lime.
- Loaded Sweet Potatoes: Scoop some into a roasted sweet potato for a perfect sweet & smoky combo.
Pro Tips & Variations
- Want it spicier? Add extra chili flakes or a dash of hot sauce.
- Prefer a smoky taste? Toss in a teaspoon of liquid smoke.
- No slow cooker? You can make this in the oven at 300°F for about 2.5-3 hours, covered.
- Make it ahead: Store in the fridge for up to 5 days or freeze in airtight containers for up to 3 months.
Slow Cooker Pulled BBQ Chicken (Make Ahead)
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (slow cooker on low)
- Total Time: 0 hours
- Yield: 6-8 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Tender, juicy pulled BBQ chicken made with fresh, real ingredients. Perfect for meal prep, sandwiches, tacos, or bowls!
Ingredients
For the Chicken:
- 3 lbs boneless, skinless chicken thighs (or breasts, but thighs are juicier)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce (or crushed tomatoes for a richer flavor)
- 1/3 cup apple cider vinegar
- 1/4 cup pure maple syrup (or honey)
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional for a kick)
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Instructions
Step 1: Prep the Chicken
- In a slow cooker, toss in the chopped onions and minced garlic.
- Place the chicken thighs on top and drizzle with olive oil.
- In a bowl, whisk together tomato sauce, apple cider vinegar, maple syrup, Worcestershire sauce, smoked paprika, chili powder, cumin, salt, pepper, red pepper flakes, and Dijon mustard.
- Pour the sauce over the chicken, making sure everything is coated.
Step 2: Slow Cook to Perfection
- Cover and cook on low for 6-7 hours or high for 3-4 hours. You’ll know it’s ready when the chicken is fall-apart tender.
Step 3: Shred & Sauce It Up
- Remove the chicken and shred it with two forks (or your hands if you’re impatient like me).
- Return the shredded chicken to the slow cooker, mix it with the sauce, and let it sit for another 15-20 minutes so it soaks up all that flavor.
Notes
Freezes well for up to 3 months. Use chicken thighs for extra flavor.
Nutrition
- Serving Size: 1 cup pulled chicken
- Calories: ~210 per serving
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
