Introduction
You need a quick dinner that tastes great. You want an easy meal after school or busy workdays. This BBQ pulled chicken recipe is perfect. It is simple to make and your family will love it. Say goodbye to complicated cooking and hello to easy, delicious meals.
Why Make This Recipe
This recipe is simple and fast. It needs little effort but has big flavor. Everyone in the family will enjoy it. You can use it in many ways: sandwiches, tacos, or salads. The ingredients are affordable. It makes good leftovers too.
How to Make School Night BBQ Pulled Chicken
You have three ways to make this dish. Use a slow cooker for an easy “set it and forget it” meal. Use an Instant Pot if you need it fast. You can also use your stovetop or oven if you do not have those appliances. All methods make tender, flavorful pulled chicken.
Ingredients of : School Night BBQ Pulled Chicken
- Chicken: Boneless, skinless chicken breasts or thighs (thighs are often more tender)
- BBQ Sauce: Your favorite BBQ sauce
- Seasonings:
- Smoked paprika
- Garlic powder
- Onion powder
- Cumin
- Salt
- Black pepper
- Aromatic Base (Optional):
- Onion, finely chopped
- Garlic cloves, minced
- Liquid (For slow cooker/Instant Pot):
- Chicken broth or water
- Optional Add-ins:
- Apple cider vinegar
- Worcestershire sauce
- Brown sugar or maple syrup (if your BBQ sauce is not sweet enough)
- Cayenne pepper or hot sauce (for a kick)
Directions of : School Night BBQ Pulled Chicken
Method 1: Slow Cooker
- Prep Chicken: Put chicken breasts or thighs in the slow cooker.
- Season: Sprinkle chicken with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Add Aromatics & Liquid (Optional): Scatter chopped onion and minced garlic around the chicken. Pour in 1/4 – 1/2 cup chicken broth or water. Add a splash of apple cider vinegar if you like.
- Cover with BBQ Sauce: Pour your BBQ sauce over the chicken. Make sure it covers the chicken well.
- Cook: Cook on low for 4-6 hours or on high for 2-3 hours. Cook until the chicken shreds easily.
- Shred & Serve: Take the chicken out. Shred it with two forks. Put the shredded chicken back in the slow cooker. Stir it with the sauce. Keep it warm until you serve.
Method 2: Instant Pot
- Prep Chicken & Season: Put chicken breasts or thighs in the Instant Pot. Season with smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Add Aromatics & Liquid: Add chopped onion and minced garlic. Pour in 1/2 cup chicken broth or water.
- Cover with BBQ Sauce: Pour your BBQ sauce over the chicken.
- Pressure Cook: Close and seal the lid. Set to high pressure for 10-12 minutes for breasts, 12-15 minutes for thighs.
- Release Pressure: Let the pressure release naturally for 5 minutes. Then release the rest of the pressure quickly.
- Shred & Serve: Take out the chicken. Shred it with two forks. Put it back in the Instant Pot. Stir it with the sauce. Use “Keep Warm” if you are not serving right away.
Method 3: Stovetop/Oven
- Sear (Optional): Heat 1 tablespoon of oil in a large pot or Dutch oven. Sear chicken for 2-3 minutes per side until lightly browned. Take it out of the pot.
- Sauté Aromatics: Add chopped onion and minced garlic (if using) to the pot. Sauté until soft, about 3-5 minutes.
- Return Chicken & Add Sauce: Put the chicken back in the pot. Pour in BBQ sauce and 1/2 cup chicken broth or water.
- Simmer: Bring to a gentle simmer. Reduce heat to low. Cover and cook for 20-30 minutes. Cook until the chicken is done and shreds easily. You can also bake it at 350°F (175°C) for the same time.
- Shred & Serve: Take out the chicken. Shred it with two forks. Put it back in the pot to mix with the sauce.
How to Serve School Night BBQ Pulled Chicken
Serve your BBQ pulled chicken in many ways:
- Sandwiches: Put it on toasted buns with coleslaw and pickles.
- Tacos/Wraps: Add fresh toppings like avocado, salsa, and shredded lettuce.
- Baked Potatoes: Top a baked potato with chicken, cheese, and sour cream.
- Bowls: Serve over rice, quinoa, or cauliflower rice with vegetables.
- Salad: Put it on top of your favorite green salad.
- Quesadillas or Nachos: Use it as a filling.
- Pizza: Make a BBQ chicken pizza.
How to Store School Night BBQ Pulled Chicken
Store leftover BBQ pulled chicken in an airtight container in the fridge for 3-4 days. You can also freeze it in an airtight container or freezer bag for up to 3 months.
Tips to Make School Night BBQ Pulled Chicken
- Do not cook chicken breasts too long. They can get dry. Thighs are more forgiving.
- Taste your sauce before shredding the chicken. Add more salt, pepper, or BBQ sauce if needed.
- For thicker sauce: If your sauce is too thin, take out the chicken. Simmer the sauce on its own for a few minutes to thicken it.
<h2>Variation</h2>
- Spicier: Add a chopped jalapeño to the slow cooker or a dash of hot sauce.
- Smokier: Add a tiny bit of liquid smoke for more smoky flavor.
- Sweeter: Mix in a tablespoon of brown sugar or maple syrup to balance out tartness.
- Meal Prep: Make a big batch for easy meals all week.
- Freezer Friendly: Freeze portions for future quick dinners.
<h2>FAQs</h2>
Q1: Can I use frozen chicken for this recipe?
A1: Yes, you can use frozen chicken in the slow cooker or Instant Pot. Cook it longer. For the slow cooker, add 1-2 hours. For the Instant Pot, add 5-10 minutes. Make sure the chicken cooks to 165°F (74°C).
Q2: What is the best way to shred the chicken?
A2: Use two forks to pull the warm chicken apart. You can also use a hand mixer on low speed directly in the pot for fast shredding. Be careful not to shred it too finely.
Q3: How long does this recipe last in the fridge?
A3: Store your BBQ pulled chicken in an airtight container. It will stay fresh for 3-4 days in the refrigerator.
Classic School Night BBQ Pulled Chicken
Ingredients
Equipment
Method
- Place boneless, skinless chicken breasts in the Instant Pot and season evenly with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Add the finely chopped yellow onion and minced garlic around the chicken, then pour in the chicken broth.
- Pour the entire bottle of BBQ sauce over the chicken, ensuring it is well-covered; optionally, stir in apple cider vinegar and brown sugar.
- Close and seal the Instant Pot lid, then set to high pressure for 12 minutes.
- After cooking, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure.
- Remove chicken to a cutting board, shred with two forks, then return to the Instant Pot to combine with the sauce; serve warm immediately or use the 'Keep Warm' setting.