Description
This hands-off path to pulled chicken results in a juicy, saucy tangle of meat for a crowd. The combination of boneless chicken thighs and breasts creates a mix of feathery and hearty shreds, while cooking the meat slowly in barbecue sauce ensures it won’t dry out. To emulate smoke and savoriness, chipotle chiles in adobo, soy sauce and onion powder are added. Serve the pulled chicken between buns with pickles and slaw.
Ingredients
Scale
- 1½ cups tomato-based barbecue sauce
- 1 to 2 chipotle chiles in adobo, plus 2 tablespoons adobo sauce
- 2 tablespoons soy sauce
- 1½ teaspoons onion powder
- 1½ to 2 pounds boneless, skinless chicken thighs
- 1½ to 2 pounds boneless, skinless chicken breasts
- Salt and black pepper to taste
Instructions
- Step: In a 5- to 8-quart slow cooker, stir together 1 cup barbecue sauce, chipotle chiles, adobo sauce, soy sauce and onion powder.
- Step: Add the chicken, season with salt and pepper, and toss to coat.
- Step: Cover and cook on low until the chicken shreds easily when pulled with a fork, 3 to 5 hours.
- Step: Working right in the slow cooker, use two forks to shred the meat into large, bite-size pieces.
- Step: Stir in the remaining ½ cup barbecue sauce and season to taste with salt and pepper.
Notes
Leftovers keep well for a few days in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 338 kcal
- Sugar: 18 g
- Sodium: 1058 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 166 mg
Keywords: Barbecue, Chicken, Slow Cooker, Dinner, Poultry