Bbq Pulled Chicken Recipe

Prep

Trim excess fat from chicken thighs and pat dry. Thinly slice the onion and smash the garlic cloves.

Season

In a small bowl combine smoked paprika, ground cumin, kosher salt and black pepper. Rub the spice mix evenly over both sides of the chicken thighs.

Sear (optional for more flavor)

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken thighs and brown 2 minutes per side until golden (they will not be cooked through). Transfer to a slow cooker or a medium ovenproof pot.

Slow cook or oven

Add sliced onion, smashed garlic and 1 cup chicken broth to the slow cooker or pot with chicken. If using a slow cooker, cook on low for 4–5 hours or on high for 2–3 hours. If using oven, cover pot and bake at 325°F (160°C) for 1.25–1.5 hours until chicken is fall-apart tender.

Shred

Carefully remove chicken to a cutting board or bowl. Using two forks or meat claws, shred chicken into bite-sized pieces. Reserve cooking liquid.

Make sauce

In a small saucepan, combine 1 cup BBQ sauce, apple cider vinegar, brown sugar, hot sauce and Worcestershire sauce. Warm over medium-low heat, stirring until sugar dissolves and sauce is glossy, about 3–4 minutes. Stir in butter until melted and smooth.

Combine

Add shredded chicken back into the slow cooker or pot. Pour the warmed BBQ sauce over the chicken. Stir to coat. If mixture seems dry, add 2–4 tablespoons reserved cooking liquid to reach desired sauciness.

Finish

Cook on low for 15–20 minutes to let flavors meld, stirring occasionally. Taste and adjust seasoning — add a pinch of salt or a splash more vinegar for brightness if needed.

Toast buns lightly if desired. Pile 1/4 cup or more of BBQ pulled chicken on each bun, top with coleslaw and pickles if using. Serve immediately.

Leftovers: cool completely and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.