Honey Barbecue Pulled Chicken Slow Cooker Recipe

Once you’ve tasted this Slow Cooker Pulled Chicken, I guarantee you won’t be going back. It is so full of flavour but oh-so simple to prepare. It’s ideal for those evenings when you just want something delicious but can’t be bothered to cook over a hot stove. The flavours in this dish are just SO good – the delicious sticky sweetness of honey, smoky summery flavours of homemade barbecue sauce combined the heartiness of the chicken. It simmers all day in your slow cooker until you’re ready to quickly serve it up with bread rolls and coleslaw or salad, perhaps some potatoes wedges or chips.

Why you’ll love this Pulled Chicken recipe

⭐️ ‘Dump’ everything in your slow cooker and good to go ⭐️ Easy and inexpensive ⭐️ Summery barbecue flavours Of course, cooking hearty and comforting dishes in winter are obviously wonderful, but if you think about it, slow cooking means no hot ovens, no steamy kitchens and the amount of prep we do is kept to a minimum. Makes sense, no?! This is one of my favourites in this category. I wanted this shredded chicken slow cooker recipe to be a ‘dump’ recipe, meaning we throw it all in with no need to chop or brown anything, and after a few tests we realised the barbecue flavours lent itself perfectly to a fakeaway-style meal – making this amazing for a weekend dinner.

Slow Cooker Pulled Chicken Ingredients Notes

Chicken – You can use either breast or thighs. This recipe actually works really well with boneless, skinless chicken thighs, but if you use breast be careful not to overcook, as the chicken breasts can dry out a little. Barbecue sauce – We’re making up our own sauce for this, but it’s really easy and made up of just ketchup, honey, mustard powder, dark brown sugar, cider vinegar and a little water.

In the freezer This dish freezes well for up to 3 months. In fact, sometimes I like to go large and make a double batch so I have some for the freezer, which I am always happy I did when another day comes. Always defrost and reheat thoroughly before eating. If you find your sauce is too thin, take the cooked chicken out at the end of the slow cooking time, put the sauce onto the hob (in the slow cooker pan if yours is suitable for this. If not, a saucepan will do), and reduce the liquid by half until it’s thick and a spoon leaves a trail at the bottom of the pan. Shred the chicken and return to the sauce, then serve once mixed. You can save yourself even more time on the day of eating by putting all of the ingredients into the slow cooker, putting it in the fridge and then setting it to cook the next day when you’re ready. Feel free to double the ingredients and make another batch for the freezer for another day. Always a win for your future self!