Mouthwatering Slow Cooker Pulled Chicken
A moist pulled chicken barbecue is prepared using a blend of chicken thighs and breasts, enhanced by a flavorful homemade or store-bought sauce.
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Instructions
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Finely chop the onion and mince the garlic.
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In a medium saucepan, melt butter over medium heat. Cook the onions for 6-10 minutes until softened and lightly browned, then add the garlic and cook for 1 minute.
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Stir in ketchup, apricot preserves, vinegar, Worcestershire sauce, liquid smoke, molasses, allspice, black pepper, and cayenne pepper. Simmer for 5 minutes.
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Pour 1 1/2 cups of the sauce into a slow cooker insert; refrigerate the remaining sauce for serving.
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Add chicken pieces to the slow cooker.
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Cover and cook on low for 4 1/2 to 5 hours until the chicken is tender and shreds easily; shred the cooked chicken with a fork.
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Serve the pulled chicken on toasted buns with coleslaw and the reserved barbecue sauce.