Pulled BBQ Chicken

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Pulled Chicken Sandwich

Stephanie Gallagher

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This pulled BBQ chicken recipe is a cinch to prepare. Made in the Crockpot, this recipe starts with skinless, boneless chicken thighs. A simple, homemade BBQ sauce is added, then the chicken is slow-cooked for hours. Use this easy pulled chicken recipe for sandwiches, tacos, casseroles, quesadillas, whatever!

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

Yield: 4 servings

Ingredients:

1 lb. boneless, skinless chicken thighs
3/4 cup ketchup
1/4 cup Dijon mustard
1/4 cup brown sugar
2 Tbsp. apple cider vinegar
kosher salt and freshly-ground black pepper, to taste

Preparation:

Place chicken thighs in the Crockpot.

In a small bowl, whisk together remaining ingredients. Pour over chicken thighs. Lay a thick paper towel (or 2) over the top of the Crockpot stoneware. Put the lid of the slow cooker on over the paper towel (this allows the paper towel to absorb some of the moisture from the BBQ chicken as it cooks, so it won't get runny).

Cook on low 5-8 hours or high 2-3 hours.

Remove chicken from Crockpot. Shred and return to slow cooker. Cook on low 15 minutes. Serve on hamburger buns as sandwiches, topped with coleslaw, or in tacos, casseroles or quesadillas.

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