Slow Cooker Barbecue Pulled Chicken
A savory and satisfying dish with tender, shredded chicken thighs, perfect for meal prep and healthy eating.
Ingredients
Main Ingredients
- 2 lbs Boneless Skinless Chicken Thighs Juicy and tender meat perfect for shredding.
- 1 large Onion Adds sweetness and depth of flavor.
- 1 tablespoon Coconut Oil A heart-healthy fat that promotes flavor.
- 28 oz Fire Roasted Crushed Tomatoes Brings a rich, smoky base to the barbecue sauce.
- 1/4 cup Pure Maple Syrup A natural sweetener that balances out the spices.
- 1/4 cup Cider Vinegar Enhances overall flavor with tang.
- 2 tablespoons Coarse Ground Mustard Adds a kick and depth to the barbecue sauce.
- 2 teaspoons Smoked Paprika Elevates the smoky flavor profile.
- 1 teaspoon Salt Critical to enhance all flavors.
- 1 teaspoon Ground Chipotle Chili Introduces a subtle heat.
Instructions
Preparation
- Dice the large onion finely for even cooking and flavor distribution.
- Heat the coconut oil in a skillet over medium heat.
- Sauté the diced onion for about 5-7 minutes until softened and translucent.
- Rinse the chicken thighs and pat them dry.
- Prepare your slow cooker by spraying it lightly with cooking spray.
Cooking/Assembling
- Layer the chicken thighs at the bottom of the slow cooker.
- In a mixing bowl, combine crushed tomatoes, maple syrup, vinegar, mustard, smoked paprika, salt, and chipotle chili.
- Pour the mixture over the chicken, ensuring it’s well coated.
- Add 3 tablespoons of water to create steam for cooking.
- Cover the slow cooker and set it to low heat. Cook for 6-7 hours or high heat for 3-4 hours until fork-tender.
Serving
- Remove the chicken thighs from the slow cooker and place them on a cutting board.
- Shred the chicken into bite-sized pieces using two forks.
- Return the shredded chicken to the slow cooker and mix thoroughly in the sauce.
- Let it sit for an additional 10 minutes on warm to meld flavors.
- Serve immediately or store in meal prep containers.
Notes
For extra flavor, marinate the chicken thighs overnight in the barbecue sauce. You can substitute chicken thighs with breasts for a leaner option or adjust sweetness with more maple syrup.