Slow Cooker Barbecue Pulled Chicken
A juicy, tender pulled chicken recipe cooked in a slow cooker with smoky barbecue flavors, perfect for busy families and meal prep.
Ingredients
Main ingredients
- 2 lbs Boneless skinless chicken thighs Juicy and high in protein, perfect for shredding.
- 1 Large onion Adds depth of flavor and sweetness.
- 1 tbsp Coconut oil A healthy fat for cooking.
- 1 can Crushed tomatoes Creates a saucy base.
- 1/2 cup Pure maple syrup Introduces sweetness without processed sugars.
- 1/4 cup Cider vinegar Provides acidity and tang.
- 1 tbsp Coarse ground mustard Adds sharp tang.
- 1 tbsp Smoked paprika Infuses smoky taste.
- 1 tsp Salt Enhances flavor.
- 1 tsp Ground chipotle chili Adds a touch of heat.
Instructions
Preparation
- Heat 1 tablespoon of coconut oil in a skillet over medium heat.
- Add 1 finely diced large onion to the skillet, sautéing for about 5 minutes until translucent.
- Remove from heat and combine with the chicken thighs in your slow cooker.
Cooking
- In a mixing bowl, stir together 1 can of crushed tomatoes, ½ cup of pure maple syrup, ¼ cup of cider vinegar, 1 tablespoon of coarse ground mustard, 1 tablespoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of ground chipotle chili.
- Pour the sauce mixture over the chicken and onions in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is extremely tender and easily shreddable.
Serving
- Once cooked, remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and mix it with the remaining sauce.
- Serve warm, garnished with your favorite toppings.
Notes
This recipe is perfect for meal prep, with leftovers that stay delicious for days. Can be stored in the fridge for up to 4 days, or frozen for up to 3 months.