In these Slow Cooker Barbecue Pulled Chicken Sandwiches, chicken thighs are cooked low and slow in homemade bbq sauce, garlic and chipoltes. The chicken is then shredded and stuffed into sandwich rolls.

Today I bought a slow cooker [affiliate]. Not just any slow-cooker, but one that is digital and came with a meat probe thermometer. Yes, yes there was this recipe… but I actually had to borrow a slow cooker from a friend because mine was ancient and extremely small. Oh and my old slow cooker was also an ugly shade of burgundy, which isn’t pretty in pictures. I’ve been anti-slow cooker for so long that the mere fact that I now own a giant-digital-meat-probing-slow-cooker makes me laugh and cry at the same time. What does it all mean? More slow cooker recipes on SS?

All-righty, now many of you might remember when I posted a recipe for homemade barbecue sauce!? Yes? Well that sauce is the base for this pulled chicken. For those who might have forgotten, it’s brown sugar, ketchup, vinegar, water, Worcestershire, ground mustard, paprika, salt and pepper. STIR and that’s it. Today I’m adding a little more flavor with some garlic and some smoky-heat from a chipotle pepper.

Start my mincing up a large clove of fresh garlic.

Then scoot that off to the side and mince up one large chipotle pepper. Two chipotle peppers if you’re crazy.

Next add in the minced chipotles…

…and then a tablespoon of the adobo sauce that is in the can with the chipotles.

Next throw in all that minced garlic.

Then just stir and set aside.

Next move on to the chicken. Remove the skin and any of the excess fat from the thighs. It’s okay if there is a little still attached, but any big pieces should be removed.

Arrange the chicken thighs in the bottom of your slow cooker.

Lastly pour the chipotle garlic barbecue sauce over top of the chicken.

Set it (to low- not high) and forget it!

After 6 hours on low the chicken should be cooked and falling apart.

Then remove the chicken and grab two forks.

Start shredding all that chicken!

Until you have a heaping mound of it.

Slow Cooker Barbecue Pulled Chicken Sandwiches l SimplyScratch.com

Add the chicken back in to the slow cooker and turn off the heat. Let the sauce cool and thicken a bit before serving, this should take about 15 minutes.

Slow Cooker Barbecue Pulled Chicken Sandwiches l SimplyScratch.com

Stuff the shredded slow cooker barbecue chicken into a hoagie bun and chow down. The chipotle gives it a little heat, just enough to heat your tongue but I don’t think it’s crazy hot.

Slow Cooker Barbecue Pulled Chicken Sandwiches l SimplyScratch.com

Unless you have a death-wish then go ahead and put jalapenos on yours, it’s craziness… pure craziness.  Just be sure to scarf these down quick before the bread soaks up all the sauciness!

Ps. I’ll have you know my husband informed me this is now his favorite dinner of all times!

So make these Slow Cooker Barbecue Pulled Chicken Sandwiches ASAP!

 

Enjoy! And if you give this Slow Cooker Barbecue Pulled Chicken Sandwiches recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Slow Cooker Barbecue Pulled Chicken Sandwiches l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Barbecue Pulled Chicken Sandwiches
Yield: 4-6 servings

Barbecue Pulled Chicken Sandwiches

In these Slow Cooker Barbecue Pulled Chicken Sandwiches, chicken thighs are cooked low and slow in homemade bbq sauce, garlic and chipoltes!

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 3 cups homemade barbecue sauce
  • 1 peeled clove of garlic, minced
  • 1 chipotle pepper in adobo, minced
  • 1 tablespoon adobo sauce
  • 4-6 hoagie rolls, buttered and toasted, optional
  • pickled jalapeños, for serving

Instructions

  1. Trim off any excess fat from the boneless-skinless chicken thighs and arrange them in the bottom of your slow cooker
  2. Combine the homemade barbecue sauce with the minced garlic, chipotles and adobo sauce. Pour the sauce over the chicken and cook on high for 2-1/2 to 3 hours or until the chicken is fully cooked and falling apart.
  3. Turn off the heat to the slow cooker, remove the chicken and shred with two forks, return the chicken back to the pot, stir and let cool down so the sauce can thicken up, about 15 minutes.
  4. Serve inside a hoagie and devour!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 580 Total Fat: 16g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 193mg Sodium: 2010mg Carbohydrates: 67g Fiber: 2g Sugar: 48g Protein: 42g
Nutrition information isn’t always accurate.

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