Crockpot Barbecue Pulled Chicken Sandwiches
This recipe is a proven crowd pleaser to both young and old. You can serve on buns, or eat without for a lower carb option if you like. The sauce recipe is a great multipurpose one to have on hand for a variety of meats – we love it as a finishing sauce on grilled chicken. If you want to have a sauce on the side, either strain out meat pieces and thicken sauce in a pot on the stove, or simply make a 2nd batch (discard what the chicken is cooked in) and simmer for 10 minutes on the stove to thicken before serving.
Crockpot Barbecue Pulled Chicken Sandwiches
Ingredients
- 3 pounds boneless skinless chicken thighs
- 2 tbsp oil for browning chicken
- 1 cup ketchup
- 1/4 cup dark brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp ground red pepper or omit/reduce for less spice
- 1 tsp garlic salt
- buns, hamburger or square dinner rolls for feeding a crowd
Instructions
- Heat oil in large skillet(s), brown chicken on both sides for 4 minutes
- Remove chicken from heat and place in a crockpot
- Mix sauce ingredients and pour over the top of chicken in crockpot
- Cover and cook on high for 1 hour and then reduce to low for 5 to 6 hours or until easily shredded with two forks
- Stir shredded chicken back into sauce and serve on buns
