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Slow Cooker Sweet and Tangy Pulled Chicken

Effortless, tender pulled chicken cooked low and slow in a homemade sweet and tangy BBQ-style sauce made entirely from pantry staples. Perfect for sandwiches, salads, or stuffed potatoes.

Slow Cooker Sweet and Tangy Pulled Chicken
Prep 10 min Cook 4h Total 4h 20m Level Easy
Serves 6

Ingredients

Chicken

  • 2.5 lbs Boneless skinless chicken breasts (or thighs) — Trimmed of excess fat

Sweet and Tangy Sauce

  • 1 cup Ketchup — Use low-sugar if preferred
  • 0.33 cup Apple cider vinegar
  • 0.25 cup Light brown sugar — Packed
  • 1 tablespoon Worcestershire sauce — Ensure gluten-free if necessary
  • 1 tablespoon Dijon mustard — Yellow mustard also works
  • 1.5 teaspoons Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Kosher salt — Adjust to taste
  • 0.5 teaspoon Black pepper — Freshly ground

Instructions

  1. In the insert of your slow cooker, whisk together the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely smooth.

    ~5 min
    Mixing the sauce directly in the slow cooker saves you from washing an extra bowl.

  2. Add the chicken breasts (or thighs) to the slow cooker. Toss them in the sauce until they are completely coated on all sides.

    ~2 min

  3. Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the chicken is extremely tender and easily falls apart.

    ~4h
    Cooking on LOW generally yields slightly more tender chicken, but HIGH works perfectly if you are shorter on time.

  4. Carefully remove the chicken from the slow cooker and transfer it to a cutting board or large bowl. Leave the sauce in the slow cooker.

    ~1 min

  5. Using two forks, shred the chicken finely. Discard any stray pieces of fat.

    ~5 min
    If you have a hand mixer, you can place the chicken in a deep bowl and use the mixer on low speed to shred it in seconds.

  6. Return the shredded chicken to the slow cooker. Stir well to coat the chicken entirely in the warm sauce. Let it sit in the warm sauce for about 5-10 minutes to absorb the flavors before serving.

    ~7 min
    If the sauce looks too thin, you can leave the lid off on HIGH for 15 minutes before adding the chicken back in.
Nutrition
285
Calories
40
Protein (g)
20
Carbs (g)
4
Fat (g)
1
Sat. Fat (g)
1
Fiber (g)
17
Sugar (g)
650
Sodium (mg)
135
Cholesterol (mg)
Equipment
  • Slow Cooker
  • Two Forks
  • Measuring Cups and Spoons
  • Whisk
Tips & Storage
  • Serve this pulled chicken on toasted brioche buns with coleslaw for a classic sandwich.
  • For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the liquid mixture before cooking.
  • Chicken thighs can be used instead of breasts for an even richer, more forgiving texture.
  • Storage: Store leftover pulled chicken in an airtight container in the refrigerator for up to 4 days. It can also be frozen in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Tags
bbq comfort food crockpot dairy_free game day gluten_free kid-friendly make ahead meal prep nut_free pantry staples potluck pulled chicken set it and forget it shredded chicken slow cooker summer sweet and tangy weeknight dinner

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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