Slow-Cooker BBQ Pulled Chicken
3 to 5 hrs8 servings
Tender shredded chicken thighs and breasts braised in a spiced chipotle barbecue sauce until easily pulled apart.
| prepHave a 5- to 8-quart slow cooker ready | |||
| 240 ml tomato-based barbecue sauce | Stir sauce base, add chicken & season | Cook on low 3–5 hrs until shreds easily | Shred chicken with forks, stir in remaining sauce & season |
| 1 to 2 chipotle chiles in adobo | |||
| 2 tablespoons adobo sauce | |||
| 2 tablespoons Worcestershire or soy sauce | |||
| 1½ teaspoons onion powder | |||
| 1½ to 2 pounds / 680 to 900 g boneless, skinless chicken thighs | |||
| 1½ to 2 pounds / 680 to 900 g boneless, skinless chicken breasts | |||
| Salt and black pepper to taste | |||
| 120 ml tomato-based barbecue sauce (remaining) | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.