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Chicken thighs cook with spices and part of the barbecue sauce, then are shredded and dressed with the remaining sauce. Add cooking juices gradually so the buns stay manageable.
Ingredients and measurements
- 3 lbs boneless, skinless chicken thighs; 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika; 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional); 1/2 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper; 1/4 cup grated yellow onion
- 1 1/2 cups BBQ sauce (recommend Bullseye Original), divided; 2 Tbsp steak sauce (recommend A1); 8 hamburger buns
Preparation and baking
- Stage 1
Put fully thawed chicken in a five- to seven-quart slow cooker, following its fill guidance. Combine chili powder, smoked paprika, garlic powder, optional cayenne, salt and pepper; toss with chicken and grated onion.
- Stage 2
Spread three-quarters cup barbecue sauce over the chicken. Cover and cook on low for about four to six hours, continuing until the thick centers reach 165°F and the meat shreds easily.
- Stage 3
Transfer chicken to a clean board. Reserve the cooker juices and skim excess fat. Shred the chicken with two forks.
- Stage 4
Warm the remaining three-quarters cup barbecue sauce with the steak sauce in a small saucepan or microwave-safe bowl.
- Stage 5
Return chicken to the cooker and fold in the warm sauce. Add reserved juices a spoonful at a time, up to about three-quarters cup initially, stopping when coated without pooling. Serve in the eight buns.
Half goes into the cooker and half seasons the finished shredded meat. Keep the finishing portion separate from raw chicken.
Why divide the barbecue sauce?
No. Thighs release variable amounts of liquid; add only enough to moisten the shredded meat.
Breasts can finish sooner and become dry with prolonged cooking. This guide’s timing is for thighs, so check temperature and texture rather than treating the older breast recipe’s timing as interchangeable.
Do I need all the juices?
Drain each spoonful briefly against the bowl and add any extra sauce at the table rather than saturating the bun.
Can breasts replace thighs?
Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Keep at 40°F or colder. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived recipe with clarified preparation and ingredient allocation. A Pinch Of Lemon has not kitchen-tested this version. The reference supports temperature guidance, not the complete recipe formula. Existing photographs are illustrative. Reference: FoodSafety.gov slow-cooker guidance.
Common Questions About This Recipe
- Why divide the barbecue sauce?
Half goes into the cooker and half seasons the finished shredded meat. Keep the finishing portion separate from raw chicken.
- Do I need all the juices?
No. Thighs release variable amounts of liquid; add only enough to moisten the shredded meat.
- Can breasts replace thighs?
Breasts can finish sooner and become dry with prolonged cooking. This guide’s timing is for thighs, so check temperature and texture rather than treating the older breast recipe’s timing as interchangeable.
- How do I keep sandwiches tidy?
Drain each spoonful briefly against the bowl and add any extra sauce at the table rather than saturating the bun.