Tender Slow-Cooked Pulled Chicken (Printable Version)

Slow-cooked chicken breasts shredded and coated in tangy barbecue sauce, ideal for sandwiches and mains.

# Ingredient List:

→ Chicken

01 - 3.3 lbs boneless, skinless chicken breasts (or thighs)

→ Sauce & Seasoning

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 1/2 cups gluten-free barbecue sauce
05 - 2 tablespoons apple cider vinegar
06 - 1 tablespoon brown sugar
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon chili powder (optional)

# How-To Steps:

01 - Place the chicken breasts in the base of a slow cooker.
02 - Scatter finely chopped onion and minced garlic evenly over the chicken.
03 - Combine barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and chili powder in a bowl and mix thoroughly.
04 - Pour the sauce mixture over the chicken and onions, ensuring full coverage.
05 - Cover and cook on low heat for 4 to 5 hours until the chicken is tender and shreds effortlessly.
06 - Remove the chicken and shred it with two forks.
07 - Return shredded chicken to the slow cooker, stir to coat with sauce, and heat for 10 to 15 minutes.
08 - Serve hot as a main course or stacked in sandwich buns.

# Expert Advice:

01 -
  • You barely touch it once it's in the slow cooker, which means you can actually relax on a lazy weekend instead of standing over the stove.
  • The chicken comes out so tender it practically dissolves, and that sauce clings to every shred in the best way.
  • It's flexible enough to eat a dozen different ways—sandwiches, bowls, tacos, or just straight from the pot at midnight.
  • People genuinely think you spent way more effort than you actually did.
02 -
  • Don't skip the step where you shred and return the chicken to the pot—that's when the magic happens and every bit gets coated in sauce instead of just the outside pieces.
  • If your barbecue sauce is already very sweet, use a bit less brown sugar and add a splash more vinegar to balance it out, because too much sweetness can overwhelm the smoke and spice.
03 -
  • Use chicken thighs instead of breasts if you want extra juiciness and deeper flavor—they're more forgiving and develop a richer taste.
  • If your slow cooker runs hot, start checking for doneness at 3.5 hours instead of waiting the full 4 to avoid overcooking.
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