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A pulled BBQ chicken sandwich crockpot-style, topped with coleslaw and sliced pickles on a toasted bun, is served on a black plate next to a stack of ridged potato chips.
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5 from 3 votes

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!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: BBQ
Cuisine: BBQ
Keyword: bbq, chicken, crockpot, pulled
Servings: 4 servings

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 cup BBQ sauce, divided
  • 8 hamburger buns

Instructions

  • 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 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!

Nutrition

Serving: 1g | Calories: 450kcal