Slow Cooker Pulled Chicken With BBQ Sauce | CookOS

Pulled Chicken With BBQ Sauce

Name: Slow Cooker Pulled Chicken With BBQ Sauce
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 4-6 boneless and skinless chicken breasts; 2 tbsp brown sugar; 1 tsp garlic powder; 1 tsp onion powder; 1/4 cup apple cider vinegar; 1 cup BBQ sauce; 1 tsp liquid smoke (optional); salt and pepper

This slow cooker pulled chicken combines boneless chicken breasts with brown sugar, apple cider vinegar, and BBQ sauce to create tender, fork-shredded meat perfect for sandwiches or bowls. The acidic vinegar and slow cooking method break down the meat into effortlessly shredded strands.

⚡Slow Cooker

🌍American 🏷️Slow cook 🏷️Pulled chicken 🏷️Shredded chicken 🏷️Chicken breast Bbq

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🏷️

🏷️Comfort food

Total

2h 10m

Servings

Difficulty

Hard

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4-6 boneless and skinless chicken breasts
2 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1/4 cup apple cider vinegar
1 cup BBQ sauce
1 tsp liquid smoke (optional)optional
salt and pepper

8 Ingredients

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Instructions

1
Pat the chicken breasts dry with a paper towel. Remove any skin and trim the excess fat. If the chicken breasts aren't deboned leave the bone in until after the cooking process. Season generously with salt and pepper.
2
For Suvie: Combine all the dry and wet ingredients in the Suvie protein pan. You can divide between two pans if necessary. Whisk to combine.
3
Add the chicken pieces and coat with the sauce.
4
Place in the upper right cooking zone. Add water to the reservoir, enter the Slow Cook settings and cook. Protein: High, 2 hours. Starch: 0 minutes. After the cook, remove the pan or pans.
5
For Slow Cooker: Combine all the dry and wet ingredients in the slow cooker pot. Whisk to combine. Add the chicken pieces and coat with the sauce. Place the lid on the pot and Cook: Low for 8 hours Or High for 4 hours.
6
Once cooked, remove the chicken from the pot or Suvie pan and place in a large bowl. Reserve the liquid for later. Remove and discard any bones.
7
Shred the chicken with two forks.
8
Using a ladle or a large spoon add some of the sauce to the shredded chicken. Add as much sauce as you like and gently mix to combine.

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Tips & Notes

Pro tips

Don't skip the apple cider vinegar—it tenderizes the chicken and balances the sweetness of the brown sugar and BBQ sauce.
Shred the chicken while it's still warm and in the slow cooker for easiest pulling; cold chicken is harder to break apart.
If your sauce seems thin after cooking, leave the lid off for 20-30 minutes on high to reduce and thicken.
Taste before serving—add extra salt, pepper, or BBQ sauce to match your preference.

Substitutions

Apple cider vinegar → white vinegar or rice vinegar (slight flavor shift; use same amount)
Brown sugar → white sugar or honey (honey adds more depth; use 1.5 tbsp)
Boneless breasts → bone-in thighs or drumsticks (longer cook time, moister result)

Storage & make-ahead

Refrigerate cooked, shredded chicken in an airtight container up to 4 days. Reheat in a skillet or slow cooker with a splash of water to restore moisture.