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smoky pulled chicken comfort

Smoky Pulled Chicken

This tender, flavorful smoky pulled chicken combines tangy cider vinegar, spicy Tabasco, and rich barbecue sauce for a delicious slow-cooked meal. The meat becomes perfectly shreddable after hours of gentle cooking, creating a versatile dish that works beautifully on whole wheat buns with creamy coleslaw or as a lighter option in lettuce wraps.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion finely chopped
  • 1 teaspoon Tabasco sauce
  • 2 cups coleslaw for serving
  • 1/4 cup cider vinegar
  • 2 cloves garlic finely chopped
  • 6 whole wheat hamburger buns for serving
  • 1 (18 ounce) bottle barbecue sauce your favorite brand
  • 2 pounds boneless skinless chicken breasts or thighs
  • 8 large Boston lettuce leaves optional, for a low-carb option

Equipment

  • Slow cooker
  • Mixing bowl
  • Forks for shredding

Method
 

  1. Place the boneless skinless chicken in your slow cooker.
  2. Sprinkle the finely chopped onion and garlic cloves over the chicken.
  3. In a separate bowl, whisk together the barbecue sauce, cider vinegar, and Tabasco sauce until well combined.
  4. Pour the sauce mixture over the chicken, ensuring it's completely covered.
  5. Cover the slow cooker and set to low heat. Cook for 5-6 hours until the chicken is tender enough to shred easily.
  6. Remove the chicken from the sauce and transfer to a cutting board. Let cool slightly.
  7. Using two forks, shred the chicken into bite-sized pieces.
  8. Return the shredded chicken to the slow cooker and stir it back into the sauce.
  9. Serve the pulled chicken on whole wheat hamburger buns or in Boston lettuce leaves for a low-carb option.
  10. Top with coleslaw for a creamy, crunchy contrast.

Notes

For best results, choose a barbecue sauce you already enjoy as it forms the foundation of the flavor profile. Chicken thighs will yield a slightly moister result than breasts, but both work well. The pulled chicken can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat gently with a splash of water or additional barbecue sauce if it seems dry.
Try serving with baked beans, cornbread, potato salad, or grilled corn on the cob for a complete meal.