A hands-off path to perfectly juicy, saucy pulled chicken, ideal for feeding a crowd. Cooking the chicken slowly in the barbecue sauce ensures it remains incredibly moist, while the high protein content makes this a satisfying and hearty meal. Serve piled high on buns with crunchy slaw and pickles.
Tomato-based
In adobo
Boneless, skinless
Boneless, skinless
In a 5 to 8-litre slow cooker, combine 240 ml (1 cup) of the barbecue sauce, the chipotle chile, adobo sauce, Worcestershire sauce, and onion powder. Stir well to combine the sauce base.
Add the chicken thigh and chicken breast to the slow cooker. Season generously with salt and black pepper. Toss the chicken thoroughly to ensure it is fully coated in the sauce mixture.
Cover the slow cooker. Cook on the low setting for 5 hours, or until the chicken is tender enough to shred easily with a fork.
Using two forks, shred the cooked chicken directly inside the slow cooker into large, bite-sized pieces.
Stir in the remaining 120 ml (1/2 cup) of barbecue sauce. Taste the mixture and adjust the seasoning with additional salt and black pepper if necessary before serving.
For a smoother sauce, remove the chipotle chiles before shredding the chicken. If you prefer a smoky flavour without the heat, use smoked paprika instead of chipotle.
This recipe is excellent for batch cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
If you are short on time, you can cook this on the high setting for 2.5 to 3 hours, but monitor closely to ensure the chicken does not dry out.