This Apple Cider BBQ Pulled Chicken is slow-cooked until tender in a sweet and smoky sauce made with apple cider, barbecue sauce, and warm seasonings.
Pile it onto brioche buns with crunchy coleslaw and cheddar cheese for an easy, flavor-packed meal that’s perfect for weeknight dinners, game days, and casual gatherings.
Ingredients You’ll Need
- 6 boneless skinless chicken thighs
- 1 ½ cups apple cider
- 1 cup barbecue sauce
- ¼ cup brown sugar
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apple cider vinegar
- 2 tsp minced garlic
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Brioche buns optional
- Coleslaw (pre-packaged or homemade) optional
- Cheddar cheese slices optional
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How to Make Apple Cider BBQ Pulled Chicken
1. Spray an 8 quart slow cooker with nonstick cooking spray. Place the chicken thighs in the slow cooker.
2. In a large bowl, whisk together the apple cider, barbecue sauce, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic, smoked paprika, onion powder, salt, and pepper.
3. Pour the sauce over the chicken thighs. Place the lid on and cook on LOW for 6-7 hours, or until the chicken is tender and easily shreds with two forks.
4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it cook on low for another 15-20 minutes so the chicken can soak up all the flavor.
5. Serve and enjoy! These go perfect on brioche buns with coleslaw, cheddar cheese slices and pickles!
Slow Cooker Apple Cider BBQ Pulled Chicken
Equipment
- 8 quart slow cooker
Ingredients
- 6 boneless skinless chicken thighs
- 1 ½ cups apple cider
- 1 cup barbecue sauce
- ¼ cup brown sugar
- 2 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp apple cider vinegar
- 2 tsp minced garlic
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- Brioche buns optional
- Coleslaw (prepackaged or homemade) optional
- Cheddar cheese slices optional
Instructions
- Spray an 8 quart slow cooker with nonstick cooking spray. Place the chicken thighs in the slow cooker.
- In a large bowl, whisk together the apple cider, barbecue sauce, brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic, smoked paprika, onion powder, salt, and pepper.
- Pour the sauce over the chicken thighs. Place the lid on and cook on LOW for 6-7 hours, or until the chicken is tender and easily shreds with two forks.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it cook on low for another 15-20 minutes so the chicken can soak up all the flavor.
- Serve and enjoy! These go perfect on brioche buns with coleslaw, cheddar cheese slices and pickles!
Notes
- Store in an airtight container in the refrigerator for 2-3 days.
- For an even richer barbecue flavor, brush a little extra barbecue sauce onto the shredded chicken before serving.
- Leftover pulled chicken is great on baked potatoes, nachos, tacos, or mac and cheese.
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