BBQ Pulled Chicken in the Slow Cooker
Description
Perfect for sandwiches or tacos, or even to top a baked potato, this slow cooker BBQ pulled chicken recipe requires minimal effort and cleanup.
Ingredients
•
cooking spray
•
3 cups canned tomato sauce
•
1 1/2 cups ketchup
•
6 tablespoons brown sugar
•
6 tablespoons cider vinegar
•
1/4 cup Sriracha sauce, or to taste
•
2 tablespoons garlic powder, or to taste
•
1 pinch red pepper flakes, or to taste
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1 (4 pound) whole chicken
Directions
1
Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
2
Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
3
Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4
Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.