Pulled BBQ
Chicken Thighs
Tender pulled chicken tossed in smoky BBQ sauce. Easy, hearty, and very little work.
Nutrition information is an estimate and will vary based on ingredients and brands used.
Ingredients
Tap each ingredient as you add it.
Slow Cooker Instructions
Add the chicken.
Place the chicken thighs in the bottom of your slow cooker.
Make the sauce.
Mix the BBQ sauce, apple cider vinegar, garlic powder, smoked paprika, onion powder and black pepper.
Pour it over.
Pour the sauce over the chicken and make sure the thighs are coated.
Let the slow cooker do the work.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches at least 165°F.
Shred + serve.
Shred the chicken with two forks, then toss it back into the sauce before serving.
Make It a Freezer Meal
Place the raw chicken thighs in a gallon-size freezer bag.
Add the BBQ sauce, apple cider vinegar and all seasonings.
Remove as much air as possible, seal the bag, and gently move everything around so the chicken is coated.
Label the bag with the recipe name and cooking instructions. Lay flat and freeze for up to 3 months.
Thaw completely in the refrigerator before transferring to your slow cooker. Do not cook the meal from frozen.
Freeze the bag flat. Once frozen, you can stand it upright like a file and save yourself some freezer space.
Smart Swaps
Prefer chicken breasts? Use them instead of thighs.
Use your favorite sugar-free BBQ sauce if that's what you already have on hand.
Add 1/2 cup diced onion if you want a little more flavor.
Serve it as a sandwich, over rice or potatoes, or alongside roasted vegetables. Whatever sounds good works.
Easy counts.
Dinner doesn't have to be impressive to do its job. Make something you enjoy, get some protein on your plate, and make tonight a little easier.