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- 2 lbs boneless, skinless chicken thighs - 1 cup BBQ sauce (store-bought or homemade) - ½ cup chicken broth - 1 tablespoon apple cider vinegar - 1 tablespoon brown sugar - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 4 hamburger buns - Optional toppings: coleslaw, pickles Using these ingredients, you can create a delicious BBQ pulled chicken sandwich. I love using boneless, skinless chicken thighs. They stay moist and tender, making them perfect for shredding. You can use your favorite BBQ sauce, whether it's store-bought or homemade. The choice of chicken broth adds moisture and depth to the dish. Next, seasonings play a key role. Apple cider vinegar adds a nice tang, while brown sugar gives it a touch of sweetness. Garlic powder and onion powder enhance the flavor, and smoked paprika adds a bit of smokiness. Don’t forget salt and pepper to taste; they bring all the flavors together. For serving, I recommend using soft hamburger buns. They are ideal for holding the juicy chicken. You can also add toppings like coleslaw and pickles. They give the sandwich a great crunch and extra flavor. Start by placing the boneless, skinless chicken thighs in the bottom of your slow cooker. Make sure they sit flat and don’t overlap. This helps them cook evenly. Chicken thighs are great for this dish because they stay moist and tender. Next, grab a mixing bowl. Combine 1 cup of BBQ sauce, ½ cup of chicken broth, 1 tablespoon of apple cider vinegar, 1 tablespoon of brown sugar, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½ teaspoon of smoked paprika. Add salt and pepper to taste. Mix well until the sauce is smooth. This blend gives your chicken rich flavor. Now, pour the sauce mixture over the chicken thighs. Make sure the chicken is coated well. Cover the slow cooker and set it on low for 6 to 7 hours. If you're short on time, you can set it on high for 3 to 4 hours. The chicken will be done when it is tender and easily shreds with a fork. Once the chicken is cooked, take it out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and stir it well into the sauce. This adds even more flavor. Toast your hamburger buns lightly in the oven or on a skillet for a crispy bite. To assemble, place a generous portion of pulled chicken on each bun. If you like, add coleslaw and pickles on top for extra crunch and flavor. Enjoy each bite of your delicious BBQ pulled chicken sandwich! For the best BBQ flavor, choose a sauce you love. Sweet sauces work well with chicken. Try a spicy sauce for a kick. You can mix different sauces for a unique taste. Adjust sweetness by adding brown sugar or honey. If you want it hotter, add hot sauce or cayenne pepper. To ensure tender chicken, use boneless, skinless thighs. They stay moist during cooking. Avoid overcooking by sticking to the time guide. If you cook on low, plan for 6-7 hours. On high, aim for 3-4 hours. To keep the meat juicy, add chicken broth to your sauce. This adds moisture and flavor. Pair your BBQ pulled chicken sandwiches with tasty sides. Classic choices include coleslaw, potato salad, or baked beans. You can also serve chips or fries for crunch. For extra flavor, top your sandwiches with coleslaw or pickles. These add texture and a nice contrast to the BBQ. Enjoy your meal with friends and family! {{image_2}} You can switch the chicken thighs for chicken breasts or pork. Chicken breasts cook faster and can be just as juicy. They provide a leaner option. Pork, like shoulder or butt, adds a rich flavor. It also shreds nicely, making it perfect for BBQ sandwiches. You can try different sauces for your pulled chicken. A homemade BBQ sauce can be a fun twist. Combine ketchup, vinegar, brown sugar, and spices for a quick mix. You can also use teriyaki sauce or even hot sauce for a kick. Each sauce gives a unique flavor, so feel free to experiment! Toppings can make your sandwich even better. Coleslaw adds crunch and creaminess. Pickles give a nice tang. You can even try sliced jalapeños for heat. Avocado or guacamole lend a creamy touch. For a different twist, add pineapple slices for sweetness. Get creative and mix flavors to find your favorite combo! To store your pulled chicken, cool it first. Place it in an airtight container. Make sure to keep it in the fridge. It will stay fresh for about 3-4 days. If you want to keep it longer, consider freezing it. You can freeze pulled chicken for later meals. First, let it cool completely. Then, pack it in a freezer-safe bag. Try to remove as much air as possible. Label it with the date. It can last up to 3 months in the freezer. When you are ready to use it, just thaw it in the fridge overnight. Reheating pulled chicken is easy. You can use the microwave or the stove. If using a microwave, heat it in short bursts. Stir in between to ensure even heating. If using a stove, add a splash of chicken broth to keep it moist. Heat on low until warm. Enjoy your sandwiches with that fresh BBQ flavor! Yes, you can use frozen chicken thighs in this recipe. Just make sure to adjust the cooking time. If you use frozen chicken, cook it on high for about 4-5 hours or on low for 7-8 hours. This will help ensure the chicken cooks through and becomes tender. You can skip thawing to save time. Pulled chicken can last in the fridge for up to 3-4 days. Keep it in an airtight container to maintain freshness. If you want to store it longer, you can freeze it. Frozen pulled chicken is good for up to 3 months. Just remember to label the container with the date. Yes, you can easily make this recipe in an Instant Pot. Use the sauté function to brown the chicken for added flavor. Then add the sauce and cook on high pressure for about 15-20 minutes. Let the pressure release naturally for best results. This method will give you juicy chicken in less time! You now have the tools to make tasty BBQ pulled chicken. We covered ingredients, seasoning, and easy steps. I shared tips for perfecting flavor and suggested variations to try. You can store and reheat leftovers too. BBQ pulled chicken is simple and fun. Use your favorite sauces and toppings. Enjoy making this dish with family and friends. Your meals will be delicious and satisfying!

Slow Cooker BBQ Pulled Chicken Sandwiches

Savor the flavor with these Saucy Slow Cooker BBQ Pulled Chicken Sandwiches! Perfectly tender chicken thighs are soaked in a delightful BBQ sauce mix and slow-cooked to perfection. In just a few simple steps, you can create a delicious meal that's great for any occasion. Don't miss out on this easy recipe that promises to impress your friends and family. Click through now to explore the full recipe and make your next meal memorable!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1 cup BBQ sauce (choose your favorite brand or homemade)

½ cup chicken broth

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

4 hamburger buns

Optional toppings: coleslaw, pickles

Instructions
 

Begin by placing the chicken thighs in the bottom of your slow cooker.

    In a separate bowl, mix together BBQ sauce, chicken broth, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper.

      Pour the sauce mixture over the chicken thighs, ensuring they are well coated.

        Cover the slow cooker and set it on low heat for 6-7 hours or high heat for 3-4 hours until the chicken is tender and easily shreds.

          Once cooked, remove the chicken from the slow cooker and shred it using two forks.

            Return the shredded chicken to the slow cooker and stir it into the remaining BBQ sauce for additional flavor.

              Toast the hamburger buns lightly in the oven or on a skillet, for a crispy texture.

                Assemble the sandwiches by placing a generous portion of the pulled chicken on each bun.

                  If desired, top with coleslaw and pickles for an extra crunch and flavor.

                    Prep Time: 15 min | Total Time: 6-7 hr | Servings: 4