BBQ Pulled Chicken Slow Cooker Recipe
Looking for an easy weeknight meal? Try Alison Needham's Slow Cooker BBQ Pulled Chicken recipe! Simply toss all the ingredients in the slow cooker (or Instant Pot!) and you'll have a delicious dinner with minimal effort!
Ingredients
- 3 lb boneless skinless chicken thighs
- 1 ½ cups California Prune BBQ Sauce divided
- ½ cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp ground pepper
Instructions
Slow Cooker Directions:
- Place chicken, 1 cup (about 90g) of BBQ sauce , garlic and onion powders, salt and pepper into the bowl of a slow cooker (omit the chicken broth).
- Cover and cook on low heat for 6-8 hours, or high heat for 3-4.
- Shred chicken, stir in reserved BBQ sauce and serve.
Instant Pot Directions:
- Put the chicken thighs into the stainless inner cooking pot of an Instant Pot. Pour 1 cup (about 90g) of the BBQ sauce and chicken broth over the chicken and toss to coat. Sprinkle the mixture with the garlic powder, onion powder, salt and pepper and stir again to combine.
- Place the lid on the Instant Pot making sure the valve is in the sealed position. Press manual (high pressure) and set to 12 minutes. When it’s done, carefully turn the valve to release the steam (quick release style). Use a clean dishcloth to mute the sound and the steam that billows out.
- Remove the lid and using a slotted spoon, scoop the chicken out of the instant pot into a serving bowl. Shred chicken with two forks and stir in reserved BBQ sauce.
Assembly:
- Serve chicken on buns topped with coleslaw.
Notes
IF YOUR CHICKEN IS FROZEN - no problem! Simply add 3 additional minutes to the cook time in the Instant Pot.
Nutrition
Calories: 390kcalCarbohydrates: 22gProtein: 33gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 101mgSodium: 1009mgPotassium: 743mgFiber: 1gSugar: 18gVitamin A: 121IUVitamin C: 0.4mgCalcium: 34mgIron: 4mg