This Crockpot BBQ Pulled Chicken recipe is made from scratch and cuts no corners in flavor. The meat is juicy, flavor-packed, and positively mouthwatering! Feel free to use pork if you prefer. Made in the slow cooker, this bbq crockpot pulled chicken is largely hands-off and when you get home you’ll have a ready meal waiting! Serve these pulled chicken sandwiches with your favorite backyard BBQ sides like Creamy Coleslaw, Classic Potato Salad, Macaroni Salad, Broccoli Salad, and Old Fashioned Baked Beans!
Sundays are the perfect day to pull out the slow-cooker. At least in my family. After attending church for 3 hours it’s so nice to come home to a ready-made meal. To open the front door, walk in, and be greeted by the aroma of something succulent cooking in the kitchen, all ready to eat, is pure heaven. But this obviously isn’t limited to just Sundays. Whether you work outside the home or stay at home with the kids or whatever your situation may be, there isn’t one of us who doesn’t enjoy sitting down to a ready-made meal that required little to no effort on our part. And the convenience aspect aside, there is something particularly comforting and inviting about the flavors that are gently coaxed out of the ingredients through the slow-cook method. Slow-cooked food is marvelous. Today’s menu in our home featured slow-cooked Pulled Chicken Sandwiches with an amazing homemade barbecue sauce. An all-American meal! This recipe is perfectly suited for both chicken and pork – you choose.
What to Serve with BBQ Pulled Chicken
This bbq crock pot pulled chicken pairs with any number of sides. Here are just ideas:
Creamy Coleslaw Freezer Slaw Classic Potato Salad Macaroni Salad Broccoli Salad Old Fashioned Baked Beans French Fries Sweet Potato Fries Baked Potato Wedges Fried Okra
BBQ Pulled Chicken Recipe
Let’s get started! Place the chicken or pork roast in a slow cooker. Add all the slow cooker ingredients, set heat to low, and cook for 8-10 hours.
To make the barbecue sauce, combine all the sauce ingredients in a medium bowl.
Melt the butter in a saucepan and saute the onions and garlic until soft and translucent, about 7 min.
Add the barbecue sauce mixture. Bring the sauce to a boil, reduce to low, and simmer for 2 hours, stirring occasionally to prevent burning. Add salt and pepper to taste.
The sauce can be made up to 2 days in advance. Its flavor only improves with time and I recommend making it at least a day in advance before it’s time to serve it.
When the chicken or pork is finished, place the chicken on a plate.
Discard the skin and bones and shred the chicken with two forks. Set the shredded chicken aside in a bowl. Using a slotted spoon, ladle the vegetables from the slow cooker onto the shredded chicken and stir to combine. Discard the liquid from the slow cooker.
Combine half of the barbecue sauce with the shredded chicken or pork mixture, tossing to combine. Warm up the chicken or pork mixture and serve on warm sandwich buns with sliced pickles and your choice of sides. Pass around the remaining barbecue sauce. Enjoy!
Originally published on The Daring Gourmet February 3, 1013 Read more about me…
