Tender, fall-apart chicken simmered in a tangy-sweet barbecue sauce made easy in the slow cooker. Perfect for sandwiches, tacos, or served over rice for a weeknight crowd-pleaser.
1.5cupbarbecue sauceuse your favorite brand or homemade
0.5cupketchup
0.25cuppacked brown sugar
0.25cupapple cider vinegar
1tbspWorcestershire sauce
1tbspDijon mustard
1tspsmoked paprika
1tspgarlic powder
1tsponion powder
1tspsalt
0.5tspblack pepper
0.25tspred pepper flakesoptional, for heat
0.25cupwaterto thin sauce if needed
0.25cupfresh cilantrochopped, for garnish
Instructions
Preparation Steps
In a medium bowl, whisk together barbecue sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and red pepper flakes until smooth.
Place the chicken thighs in the bottom of a 4-6 quart slow cooker in an even layer.
Pour the prepared sauce evenly over the chicken. Add 0.25 cup water if the sauce is very thick.
Cover and cook on LOW for 4 hours (240 minutes) or on HIGH for 2 hours, until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
Remove the chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir to coat with sauce. Cook uncovered for an additional 10-15 minutes to thicken the sauce slightly.
Serve the zesty barbecue chicken on toasted buns, over rice, or with a side salad. Garnish with chopped cilantro before serving.
Notes
Leftover chicken stores well in the fridge for up to 4 days and freezes for up to 3 months. Reheat gently to avoid drying out.