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Shredding slow cooker chicken with two forks for copycat Mission BBQ pulled chicken

Mission BBQ Copycat Pulled Chicken (Slow Cooker)

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8 Servings

Description

This easy Mission BBQ copycat pulled chicken is rubbed with smoked paprika, brown sugar, and black pepper, then slow cooked until fall-apart tender. Shred it, toss it with the juices, and serve it with your favorite BBQ sauce on buns, mac and cheese, or loaded potatoes. Just 10 minutes of prep for a smoky, crowd-pleasing BBQ dinner without a smoker.

Ingredients 

Chicken

  • 3 lb boneless, skinless chicken thighs, (or half thighs, half breasts)

Dry rub

  • 2 tbsp light brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp kosher salt
  • 1½ tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cayenne pepper, optional

Cooking liquid

  • ¾ cup low-sodium chicken broth
  • 2 tbsp apple cider vinegar
  • 1 tsp liquid smoke

To serve

  • ½ to 1 cup BBQ sauce, such as Mission BBQ KC Classic or Memphis Belle
  • 8 brioche buns and coleslaw, optional

Instructions

  • Mix all dry rub ingredients in a small bowl.
  • Pat chicken dry and coat all sides with the rub.
  • Add broth, cider vinegar, and liquid smoke to the slow cooker.
  • Place chicken in the slow cooker and sprinkle with any remaining rub.
  • Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until it reaches 165°F and shreds easily.
  • Shred the chicken with two forks, leaving some small chunks.
  • Skim the fat from the juices and toss the chicken with ½ to 1 cup of the liquid.
  • Optional: broil on a sheet pan 3 to 4 minutes for crispy edges.
  • Serve with BBQ sauce on the side or tossed in.

Equipment

  • 6-quart slow cooker
  • Small mixing bowl
  • Measuring Cups and Spoons
  • Paper towels (for patting the chicken dry)
  • Instant-read meat thermometer
  • Cutting Board
  • Two forks (or meat shredding claws)
  • Tongs
  • Fat separator or large spoon (for skimming the juices)
  • Rimmed sheet pan (optional, for broiling)Instructions

Notes

  • Breasts only: cook on LOW 4 to 5 hours.
  • Make ahead: shred, cool, and refrigerate up to 4 days.

Nutrition

Serving: 1ServingCalories: 276kcalCarbohydrates: 15gProtein: 35gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 162mgSodium: 1310mgPotassium: 508mgFiber: 1gSugar: 11gVitamin A: 651IUVitamin C: 0.1mgCalcium: 28mgIron: 2mg