Slow Cooker BBQ Pulled Chicken
Chicken thighs cooked low and slow in a quick homemade barbecue sauce, then shredded for sandwiches, salads and baked potatoes.
Equipment: Slow cooker (5–6 quart)
Why it's a good deal
Boneless chicken thighs are usually cheaper than breasts and stay moist during long cooking. A homemade sauce from pantry staples is easy, and it lets you control the sweetness.
Instructions
- Scatter the onion in the bottom of the slow cooker and place the chicken on top.
- Whisk the ketchup, brown sugar, vinegar, Worcestershire, paprika, garlic powder, salt and pepper and pour over the chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2½–3 hours, until the chicken is tender and reaches at least 165°F.
- Shred the chicken with two forks directly in the slow cooker and stir to coat in the sauce. Cook uncovered on HIGH for 15 minutes to thicken if needed.
- Serve on buns with coleslaw and pickles.
💲 Money-saving tips
- Family packs of chicken thighs are often the lowest price per pound — freeze extras in recipe-sized bags.
- A bag of shredded cabbage plus a simple dressing makes inexpensive coleslaw.
♻️ Stretch the leftovers
- Use leftovers in quesadillas, on baked potatoes or over a green salad.
- Freeze shredded chicken in its sauce for up to 3 months.
Want to know what this costs at your store? Try the recipe cost calculator.
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