Tender Slow-Cooked Pulled Chicken (Printable Version)

Shredded, slow-cooked chicken breast coated in tangy barbecue sauce, ideal for sandwiches or mains.

# What You'll Need:

→ Chicken

01 - 3.3 lbs boneless, skinless chicken breasts (or thighs)

→ Sauce & Seasoning

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1½ cups (12 fl oz) gluten-free barbecue sauce
05 - 2 tbsp apple cider vinegar
06 - 1 tbsp brown sugar
07 - 1 tsp smoked paprika
08 - ½ tsp ground black pepper
09 - ½ tsp salt
10 - ½ tsp chili powder (optional)

# Directions:

01 - Place chicken breasts in the slow cooker base.
02 - Distribute chopped onion and minced garlic evenly over the chicken.
03 - In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, black pepper, salt, and optional chili powder until homogenous.
04 - Pour the sauce mixture over the chicken and onions, ensuring full coverage.
05 - Cover and cook on low heat for 4 to 5 hours until chicken is tender enough to shred.
06 - Remove chicken and shred thoroughly using two forks.
07 - Return shredded chicken to the cooker, mix well with sauce, and warm for an additional 10 to 15 minutes.
08 - Present hot as a main plate or layered in sandwich buns.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day, then rewards you with shredded perfection.
  • It's one of those rare dishes that tastes like you spent hours tending a smoker when really you just mixed sauce and let time do the heavy lifting.
  • Leftovers stay tender and flavorful for days, making it perfect for meal prep or unexpected hungry guests.
02 -
  • Don't skip the shredding step and return it to the cooker—that final coating makes the difference between soggy chicken and something that tastes intentional.
  • The sauce will taste slightly different after four hours of cooking; flavors meld and intensify, so resist the urge to adjust seasoning before tasting at the end.
03 -
  • Don't lift the slow cooker lid constantly; every peek adds 15 minutes to cooking time and lets steam escape that you need.
  • If your barbecue sauce is particularly thin, mix a tablespoon of cornstarch with water and stir it in during the last 15 minutes to thicken slightly.
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