Delicious Crockpot Pulled BBQ Chicken Sandwiches

Welcome back to Smokin’ and Grillin’ with AB, your go-to destination for mouthwatering recipes and expert grilling tips. Today, we’re diving into a classic crowd-pleaser: Crockpot Pulled BBQ Chicken Sandwiches. Imagine tender, juicy chicken infused with smoky spices and tangy BBQ sauce, all piled high on a soft bun. It’s the epitome of comfort food with a barbecue twist, perfect for lazy weekends or family gatherings. So, fire up that slow cooker and get ready to indulge in a flavor-packed experience like no other!

This dish is a game-changer for several reasons. Firstly, it’s incredibly easy to prepare—all you need is a slow cooker and a handful of simple ingredients. Secondly, the flavor profile is out of this world, with a perfect balance of smokiness, spice, and sweetness from the BBQ sauce. Plus, it’s a versatile option that can be enjoyed as a hearty meal or as a crowd-pleasing appetizer at your next barbecue bash. Whether you’re hosting a backyard cookout or simply craving some comfort food, these Crockpot Pulled BBQ Chicken Sandwiches are sure to hit the spot.

Ingredients:

• 3 lbs. boneless, skinless chicken thighs
• 1 1/2 tsp chili powder
• 1 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1/4 cup grated yellow onion
• 1 1/2 cups BBQ sauce, divided
• 8 hamburger buns

Step-by-Step Guide:

• In a small mixing bowl, whisk together the chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
• Pour the spice mixture over the chicken and mix in a large bowl, then add the grated onion. Toss well to ensure the chicken is evenly coated with the spices. Add in to slow cooker.
• Evenly pour 3/4 cup of BBQ sauce over the chicken.
• Cover the slow cooker and cook on low heat for 4 – 6 hours, or until the chicken shreds easily and reaches an internal temperature of 165 degrees Fahrenheit.
• Once the chicken is cooked, transfer it to a cutting board, and reserve the liquid from the slow cooker. Skim any fat from the liquid and discard.
• Using two forks, shred the chicken to your desired size. It’s okay to leave the pieces slightly larger, as they will continue to shred as you toss them in the next step.
• Return the shredded chicken to the slow cooker. Pour 3/4 cup of the reserved liquid and the remaining BBQ sauce over the chicken, then toss to evenly coat. If you find the mixture needs more moisture, you can add a splash more of the reserved liquid or extra BBQ sauce. Taste and adjust seasoning with more salt if necessary.
• To serve, spoon the pulled BBQ chicken onto the hamburger buns, and enjoy!

Expert Tips and Tricks:

• For extra flavor, consider adding a splash of apple cider vinegar or Worcestershire sauce to the slow cooker.
• If you prefer a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce to the BBQ sauce mixture.
• Don’t skip the step of grating the onion—it adds moisture and flavor to the chicken while it cooks.
• To save time, you can prepare the spice mixture and grate the onion the night before, then simply assemble everything in the slow cooker in the morning.

Variations:

1. Swap the chicken thighs for boneless, skinless chicken breasts for a leaner option.
2. Experiment with different BBQ sauce flavors, such as honey mustard, maple bourbon, or chipotle.
3. Add sliced jalapeños or diced green chilies for an extra kick of heat.
4. Mix in a tablespoon of brown sugar for a touch of sweetness.
5. For a smokier flavor, try adding a few drops of liquid smoke to the BBQ sauce mixture.
6. Serve the pulled BBQ chicken on a bed of coleslaw for added crunch and freshness.
7. Top the sandwiches with a slice of melted cheese for a gooey, indulgent twist.
8. Add a dollop of creamy coleslaw or avocado slices for a cool contrast to the spicy BBQ chicken.
9. Use the leftover pulled chicken to make quesadillas, tacos, or stuffed peppers for a creative twist.
10. For a low-carb option, serve the pulled BBQ chicken over a baked sweet potato or a bed of lettuce for a satisfying salad.

What to Serve It With:

1. Classic potato salad
2. Baked beans
3. Corn on the cob
4. Grilled vegetables
5. Macaroni and cheese
6. Garlic parmesan fries
7. Cornbread muffins
8. Fresh fruit salad
9. Sweet potato fries
10. Crispy onion rings

Storage Tips:

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, simply microwave the pulled BBQ chicken until warmed through, or place it in a saucepan on the stove over medium heat.
• You can also freeze the pulled BBQ chicken in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Delicious Crockpot Pulled BBQ Chicken Sandwiches

Author: AB Courses:Chicken Crockpot

Difficulty:BeginnerPrep time: 10 minutesCook time:4 hours Rest time: 10 minutesTotal time:4 hours 20 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Ingredients

• 3 lbs. boneless, skinless chicken thighs
• 1 1/2 tsp chili powder
• 1 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt, plus more to taste
• 1 tsp freshly ground black pepper
• 1/4 cup grated yellow onion
• 1 1/2 cups BBQ sauce, divided
• 8 hamburger buns

Instructions

1. In a small mixing bowl, whisk together the chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
2. Pour the spice mixture over the chicken and mix in a large bowl, then add the grated onion. Toss well to ensure the chicken is evenly coated with the spices. Add to slow cooker.
3. Evenly pour 3/4 cup of BBQ sauce over the chicken.
4. Cover the slow cooker and cook on low heat for 4 – 6 hours, or until the chicken shreds easily and reaches an internal temperature of 165 degrees Fahrenheit.
5. Once the chicken is cooked, transfer it to a cutting board, and reserve the liquid from the slow cooker. Skim any fat from the liquid and discard.
6. Using two forks, shred the chicken to your desired size. It’s okay to leave the pieces slightly larger, as they will continue to shred as you toss them in the next step.
7. Return the shredded chicken to the slow cooker. Pour 3/4 cup of the reserved liquid and the remaining BBQ sauce over the chicken, then toss to evenly coat. If you find the mixture needs more moisture, you can add a splash more of the reserved liquid or extra BBQ sauce. Taste and adjust seasoning with more salt if necessary.
8. To serve, spoon the pulled BBQ chicken onto the hamburger buns, and enjoy!

Keywords:barbecue, bbq sauce, Black Pepper, Cayenne Pepper, Chicken Thighs, Chili Powder, Comfort Food, Crockpot Pulled BBQ Chicken Sandwiches, Crowd-Pleaser, Easy Recipe, Garlic Powder, Hamburger Buns, salt, Slow Cooker, smoked paprika, Yellow Onion