Slow-Cooker Sweet and Tangy Pulled Chicken
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WHY THIS RECIPE WORKS
A simple spice mixture and an easy-to-assemble homemade barbecue sauce make it easy to turn slow-cooked bone-in chicken into tangy, silky shredded chicken—perfect for piling onto buns for an easy dinner. Quickly microwaving the aromatics to...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
Serve on hamburger buns with pickle chips and Carolina-Style Coleslaw.
Microwave onion, tomato paste, chili powder, oil, paprika, and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in ketchup and molasses. Season chicken with salt and pepper, place in slow cooker, and turn to coat with sauce. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
Transfer chicken to carving board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones.
Stir vinegar and mustard into sauce. (Adjust sauce consistency with hot water as needed.) Stir in shredded chicken and season with salt and pepper to taste. Serve.