Description

This Delicious Pulled Chicken recipe yields juicy, tender chicken packed with smoky barbecue flavor. Made with boneless chicken breasts or thighs and a blend of savory spices, it’s perfect for sandwiches, tacos, wraps, salads, or meal prep. The chicken is cooked slowly in a mixture of barbecue sauce and spices that infuses every bite with rich, tangy goodness.

Ingredients

Chicken and Seasonings

2 lbs (900 g) boneless, skinless chicken breasts or thighs
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper

Cooking and Sauce Ingredients

1 tablespoon olive oil
1 cup barbecue sauce
½ cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon apple cider vinegar

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Instructions

Season the Chicken: Combine paprika, garlic powder, onion powder, smoked paprika, chili powder, salt, and black pepper. Rub this spice mix evenly over the chicken breasts or thighs to ensure every piece is well seasoned.
Brown the Chicken: Heat olive oil in a large skillet or the insert of a slow cooker. Lightly brown the chicken on all sides over medium heat. This step locks in flavor and develops a nice crust.
Add Sauce and Liquids: Pour in barbecue sauce, chicken broth, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir gently to combine the sauce with the chicken and spices.
Cook Until Tender: If using stovetop, reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is fully cooked and tender. For slow cooking, set the cooker on LOW and cook for 4–5 hours until chicken easily shreds.
Shred the Chicken: Remove cooked chicken and use two forks to shred it into bite-sized pieces. This creates that classic pulled chicken texture.
Mix Shredded Chicken with Sauce: Return the shredded chicken to the sauce in the skillet or slow cooker. Stir well so every shred absorbs the flavorful sauce.
Serve: Serve the pulled chicken warm on sandwich buns, over rice, in tacos, or as desired for a delicious meal.

Notes

Using chicken thighs instead of breasts results in extra juicy pulled chicken.
Add hot sauce to the sauce mixture if you prefer a spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25-30 minutes (stovetop) or 4-5 hours (slow cooker)
Category: Main Course
Method: Slow Cooking
Cuisine: American