Description
This Healthy BBQ Pulled Chicken recipe features tender, flavorful chicken thighs slow-cooked in a tangy and slightly sweet homemade BBQ sauce enriched with spices, pineapple, and apple cider vinegar. It’s a wholesome alternative to traditional pulled pork, perfect for sandwiches, wraps, or grain bowls.
Ingredients
Scale
Chicken and Vegetables
- 3 pounds boneless skinless chicken thighs (family pack)
- 1 medium onion, diced
BBQ Sauce
- 1 (6oz) can tomato paste
- 1 (8oz) can crushed pineapple
- 1/4 cup apple cider vinegar
- 1 teaspoon liquid smoke
- 2 teaspoons paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- Dash of cayenne pepper
Instructions
- Prepare the BBQ Sauce: In a mixing bowl, combine the tomato paste, crushed pineapple, apple cider vinegar, liquid smoke, paprika, chili powder, garlic powder, cumin, salt, onion powder, and cayenne pepper. Mix thoroughly to create a well-blended tangy and flavorful sauce.
- Combine Ingredients in Slow Cooker: Add the chicken thighs, diced onion, and the prepared BBQ sauce into the slow cooker. Stir gently to ensure the chicken and onions are evenly coated with the sauce.
- Cook the Chicken: Set the slow cooker to high and cook for 3 to 4 hours, or alternatively set to low and cook for 6 to 7 hours, until the chicken is tender and easily falls apart.
- Shred the Chicken: Before serving, use two forks to shred the chicken right in the sauce. Let it rest for a few minutes to absorb more flavor.
- Serve: The pulled chicken is delicious served with coleslaw, inside buns, wrapped in tortillas, over grain bowls, or simply on its own as a hearty protein.
Notes
- Using chicken thighs keeps the meat moist and flavorful, but you can substitute with chicken breasts if preferred; cooking times may vary.
- Adjust the amount of cayenne pepper to control the spice level according to your taste.
- Liquid smoke adds a smoky depth without needing a grill; if unavailable, you can omit it.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
