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  • Writer's pictureTerri Windover

Slow Cooker BBQ Pulled Chicken

This is one of those recipes that I’ve been wanting to share with you guys for some time now. It’s a recipe I make regularly because it’s so simple and easy to throw together. There's nothing better than a BBQ pulled chicken sandwich on the deck with a cold beer. Throw in the fact that a slow cooker does all the work and it's not a hard sell. 

While I do make this chicken all year round, I really love it in the summer months. I know grilling is huge right now, but sometimes I just need an easy dinner that won’t heat up my house and will be ready for eating after a long day hiking or gardening.


BBQ Sauce:

1 1/4 cups ketchup, preferably organic

1/2 cup honey

1/4 cup molasses

2 tablespoons dark brown sugar

1/4 cup apple cider vinegar

2 teaspoons ground mustard

1/2 teaspoon garlic powder

1/4-1/2 teaspoon cayenne pepper

1 1/2 teaspoons kosher salt and pepper

BBQ Chicken:

2 1/2 pounds boneless skinless chicken breasts, thighs or a mix of the two

2 tablespoons honey

1 tablespoon smoked paprika

2 teaspoons chipotle chile powder

1 teaspoon garlic powder

1/2 teaspoon cinnamon

1/2 teaspoon kosher salt and pepper


1. To make the BBQ sauce. Combine all the ingredients in a large bowl and whisk to combine. Can be stored in the fridge for up to 2 months. 2. To make the chicken. Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, salt, and pepper. Toss to coat the chicken. Pour in half of the BBQ sauce. Cover and cook on low 6-8 hours or on high 4-6 hours. 3. Once the chicken is done cooking, remove it from the sauce and shred with two forks, return the chicken to the sauce and toss. Serve over rice or as sandwiches alongside your favorite sides. *4-8 hours cooking time required (depends on settings) 

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