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Slow Cooker BBQ Chicken

Slow cooker BBQ chicken cooks until tender in a tangy, smoky sauce, then gets shredded and coated with extra BBQ sauce. Choose LOW or HIGH cooking time and finish it in the slow cooker until heated through.
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Prep Time 10 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb boneless, skinless chicken thighs
  • 1.5 cup BBQ sauce divided
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar packed
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Place the chicken thighs in a 6-quart slow cooker.
  2. In a medium bowl, whisk together 1 cup of the BBQ sauce, the apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
  3. Pour the mixture over the chicken.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F and is tender.
  5. Transfer the chicken to a cutting board and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir in the remaining 1/2 cup BBQ sauce.
  7. Cover and cook on HIGH for 10 to 15 minutes, until heated through.

Notes

For easier shredding, work with the chicken while it is hot. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free option, use gluten-free BBQ sauce and Worcestershire sauce.