“Smokey BBQ Pulled Chicken”

Slow cookers are not just for fall and winter meals. If you love barbecue pulled pork, you’re going to love my take on Smokey BBQ Pulled Chicken. Chicken is seasoned with smoked paprika, garlic powder, cumin, smoked sea salt, and slow cooked in chicken broth. Once you’re home and settled, mix in the smokey barbecue sauce flavored with chipotles and root beer. Serve with Cole slaw. Nothing like a little smokey heat! You don’t a constant burn but a comfortable heat. I like to be able to taste what I’m eating rather than a numb tongue.

Smokey BBQ Pulled Chicken

To start the chicken part of this recipe, mix together paprika, garlic, cumin, and smoked salt. Coat boneless, skinless chicken thighs with seasoning mixture. Place chicken in slow cooker and pour in chicken broth and cover with lid. Set timer to cook 5 hours on low. Test for doneness and cook longer if not tender and easily shredded. Remove chicken from broth and discard liquid. Shred chicken and mix with barbecue sauce. Serve chicken sandwiches on toasted buns with Cole slaw on the your sandwiches or as a side.

Smokey BBQ Pulled Chicken

Making the barbecue sauce is easy and can be made ahead of time. It will keep in refrigerator for a week. But I doubt you’ll be able to wait that long. Start by sauteing onion in oil until soft then add in chile powder, garlic, chipotles, and cayenne, cooking until fragrant for several minutes. Stir in root beer, ketchup, lemon juice, molasses, and brown sugar. Simmer sauce about 15 to 20 minutes until thickened. Omit cayenne if less heat is needed and use half of the chipotles. The sauce will be less smokey in taste.

Smokey BBQ Pulled Chicken

This is a perfect recipe for busy days but it allows you to do other things while dinner is cooking. That means business and I’m all about it. Make your own slaw but take a shortcut and purchase bagged slaw and store-bought slaw dressing like Marzetti or Litehouse brands. I use this shortcut often during the summer months. I have a homemade slaw dressing to share with you later. I’m writing that down as I write as a reminder. Anyway. if you have a slow cooker with a warm setting, this is great for keeping chicken warm but stop cooking. Grab your slow cooker and make this recipe soon. BTW, the barbecue sauce is great on any barbecued meat.

Smokey BBQ Pulled Chicken

 

Smokey BBQ Pulled Chicken

2.5 to 3 pounds boneless, skinless chicken thighs

2 t. smoked paprika

1 t. smoked sea salt

1 t. garlic powder

1 t. ground cumin

1 cup chicken broth

1 T. Olive oil

1 medium onion, diced

1/2 t. ancho chile powder

1 large garlic clove, minced

1/8 t. cayenne powder (optional)

1 – 3.5 oz. can Chipotles in Adobo, chopped (use sauce)

1/2 cup root beer

1 cup ketchup

2 T. fresh lemon juice

2 T. molasses

1 T. light brown sugar

 

In a small mixing bowl, combine paprika, sea salt, garlic powder, and cumin; set aside.

Trim chicken of excess fat and rub seasoning mixture all over chicken. Place in slow cooker and cover. Set temperature to low and cook for 5 hours. Test for doneness with fork and ability to easily shred. Shred chicken into a large bowl.

In the meantime, over medium-high heat, pour Olive oil in a 2-quart saucepan. Add in onion and cook until soft, about 3 to 5 minutes.

Reduce heat and stir in chile powder, garlic clove, cayenne, and can of chipotles. Cook until fragrant, about 30 second to 1 minute.

Pour in root beer, ketchup, lemon juice, molasses, and brown sugar. Stir and cook sauce uncovered for 15 to 20 minutes until thickened.

Mix barbecue sauce into shredded chicken.

Serve pulled chicken on toasted buns and topped with Cole slaw or as a side if desired.