gaxownMy Go To Lazy Dinner Hero: BBQ Pulled Chicken
Okay, let me tell you about this slow cooker BBQ pulled chicken. It’s honestly become my secret weapon for days when I know I’m going to be absolutely knackered after work, or when we suddenly have friends popping over. I remember the first time I made it for a potluck, I was so nervous it would be dry (my chicken cooking track record wasn’t exactly stellar back then!), but people went absolutely nuts for it. Now, it’s basically demanded at family get togethers. It’s just SO easy and ridiculously tasty, you barely do anything!
Why This Recipe is a Lifesaver (Seriously)
I make this when I need something foolproof. Like, really foolproof. My family goes crazy for this because it’s just pure comfort food, you know? Perfect piled high on a soft bun. And honestly? The best part is the smell that fills the house while it’s cooking away – it’s torture in the best possible way! It’s also super forgiving; even if you get distracted (which, let’s be real, happens to me all the time), it’s hard to mess up. Plus, cleanup is usually pretty minimal which is always a bonus in my book.
What You’ll Need (Give or Take)
- Chicken: About 1.5kg (or 3 lbs) boneless, skinless chicken. I prefer thighs because they stay juicier, but breasts work fine too if that’s what you’ve got.
- BBQ Sauce: One big bottle (around 18-20 oz, or roughly 500ml) of your favourite stuff. My Nan swore by Kraft Original, but honestly any kind works. I’m partial to Sweet Baby Ray’s (you can usually find it anywhere) or sometimes I even whip up a homemade batch if I’m feeling fancy. Use what you love!
- Onion: One medium onion, chopped up. Doesn’t have to be perfect, just give it a rough chop. If I’m *really* short on time, I’ll sometimes just use a tablespoon of onion powder form the pantry.
- Garlic: A couple of cloves, minced. Or, again, garlic powder works in a pinch (maybe a teaspoon?).
- Apple Cider Vinegar: Just a splash, maybe 2 tablespoons? It adds a nice tang to cut through the sweetness.
- Brown Sugar: Maybe 1/4 cup, packed. Depends on how sweet your BBQ sauce is, taste it first!
- Smoked Paprika: A good teaspoon. Adds that lovely smoky depth.
- Worcestershire Sauce: A dash, about a tablespoon. That secret umami kick.
- Optional extras: A pinch of cayenne for heat, a drop of liquid smoke (go easy!), black pepper.
Okay, Let’s Get Cooking!
- Right, first things first. Plonk your chicken into the bottom of your slow cooker. Easy peasy.
- In a bowl, mix together your BBQ sauce, chopped onion, minced garlic, apple cider vinegar, brown sugar, smoked paprika, and Worcestershire sauce. Give it a good stir. This is where I usually sneak a taste – make sure you like the flavour! Add a bit more sugar or vinegar if you reckon it needs it.
- Pour that lovely sauce mixture all over the chicken in the slow cooker. Try and get it reasonably coated.
- Pop the lid on. Set your slow cooker to LOW and let it do its thing for about 6-8 hours, or on HIGH for 3-4 hours. Low and slow is definitely better for flavour and tenderness, I think. You’ll know it’s ready when the chicken basically shreds if you poke it with a fork. Don’t worry if it looks a bit watery at this stage, it always does!
- Once cooked, take the chicken out – carefully, it’ll be hot! – and put it onto a big plate or cutting board. Leave the sauce simmering away in the pot.
- Now for the fun part! Grab two forks and start shredding the chicken. Just pull the forks in opposite directions through the meat. It should fall apart really easily. This can get a bit messy, but it’s weirdly satisfying. Actually, on second thought, sometimes I just shred it right in the slow cooker insert if I’m feeling extra lazy, just gotta be careful not to splash sauce everywhere.
- Tip all that lovely shredded chicken back into the slow cooker with the sauce. Give it a really good stir to make sure every bit is coated.
- Let it sit in the warm sauce for another 15-20 minutes if you can bear to wait; it helps it soak up even more flavour. The smell in your kitchen right now should be driving you wild! That’s when you know you’ve nailed this delicious slow cooker bbq pulled chicken.
Little Notes From My Kitchen
- Seriously, don’t add water or broth at the beginning. The chicken releases loads of liquid, and you don’t want watery sauce. It’s happened to me!
- If, after shredding, the sauce seems thinner than you’d like, you *can* carefully pour some into a saucepan and simmer it on the stove for 10-15 mins to thicken it up before adding the chicken back. Or just leave the slow cooker lid slightly ajar for the last 30 mins of cooking.
- I think this tastes even better the next day! The flavours really get a chance to meld together.
Ways I’ve Mixed It Up
Sometimes I throw in a chopped jalapeño with the onion for a spicy kick. Or use a mustard based BBQ sauce for a change – gives it a Carolina vibe. I once tried adding a can of crushed pineapple… let’s just say it wasn’t my finest culinary moment. Probably won’t do that again, ha!
What You Need (Gadget Wise)
Obviously, a slow cooker is kind of essential here. Any size from about 4 quarts upwards should do the trick. And two forks for shredding. If you don’t have a slow cooker, I *suppose* you could try it in a heavy Dutch oven in a low oven (like 150C/300F) for several hours, but you’d need to keep a closer eye on the liquid levels. I haven’t tried that myself though, the slow cooker is just too easy!
Storing the Good Stuff
If you somehow have leftovers (what?!), they keep brilliantly in an airtight container in the fridge for 3-4 days. It also freezes really well! Just portion it out and freeze for up to 3 months. Though honestly, in my house it never lasts more than a day or two – especially if my teenage son gets wind of it’s existence.
How We Like to Eat It
The classic way is piled high on soft brioche buns with a massive scoop of creamy coleslaw (this simple coleslaw recipe is my go to) and maybe some pickles. But it’s also amazing over baked potatoes, nachos, or even just with a side of mac and cheese. Cornbread is pretty ace with it too. Gotta have all the fixin’s!
Tips From Someone Who’s Messed Up Before
- Resist the urge to cook it on high just to speed things up, especially if using chicken breasts. I once did that because I was impatient and ended up with slightly tough chicken. Low and slow is the key for that fall apart texture.
- Always taste your BBQ sauce before you commit the whole bottle! Some are way sweeter or tangier than others. Adjust the brown sugar/vinegar accordingly.
- Don’t overcrowd your slow cooker; make sure the chicken sits in a relatively even layer for consistent cooking.
Quick Questions Answered
Can I use frozen chicken?
Honestly, I wouldn’t recommend it straight form the freezer. It can cook unevenly and releases way too much water, making your sauce runny. Best to thaw it first.
What’s the *best* BBQ sauce?
Ha! That’s like asking the best colour! It’s totally personal preference. Sweet? Smoky? Spicy? Tangy? Use one you know you already love eating. There are loads of great resources online comparing sauces if you’re curious, like this rundown from Serious Eats maybe?
Is it *really* that simple?
YES! Absolutely. Dump stuff in, turn it on, shred, eat. It’s probably one of the easiest, most rewarding recipes I make. Perfect for beginners or lazy cooks (like me!).
Help! My sauce is too thin!
No worries! Easiest fix is to take the lid off the slow cooker for the last 30-60 minutes of cooking time (after shredding) to let some liquid evaporate. Or, mix a tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the sauce, and let it cook on high for 15 mins until thickened. Easy fix!
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