This Slow Cooker Cranberry BBQ Pulled Chicken is made with boneless chicken thighs, cranberry sauce, barbecue sauce, and a few simple seasonings. An easy crockpot chicken recipe that is great for sandwiches or family dinners.

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You can serve it for a family meal, bring it to a holiday potluck, or make a batch for game day. It’s a nice choice for Thanksgiving, Christmas dinner, or any fall and winter gathering.

And for more slow cooker recipes, the recipes below are worth trying:

Ingredients You’ll Need:

Slow Cooker Cranberry BBQ Pulled Chicken Process Ingredients

2 pounds boneless skinless chicken thighs
1 cup whole berry cranberry sauce
1 cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

How to Make Slow Cooker Cranberry BBQ Pulled Chicken

Slow Cooker Cranberry BBQ Pulled Chicken Process Photo

Step 1: Place the chicken thighs in the bottom of the crockpot. In a medium bowl, stir together the cranberry sauce, barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 2: Pour the cranberry BBQ sauce over the chicken, making sure the chicken is well coated. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.

Step 3: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the sauce.

Step 4:
Cover and cook for another 15 to 20 minutes so the chicken can soak up more of the sauce.

Serve warm on sandwich buns, slider rolls, over mashed potatoes, or alongside roasted vegetables.

Important Recipe Notes

Boneless, skinless chicken thighs work well because they stay tender and are easy to shred. You can also use chicken breasts.
Cook on low for 5–6 hours or high for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
If the sauce is too thin after shredding the chicken, leave the slow cooker uncovered for 15–20 minutes.
Let the shredded chicken cook in the cranberry BBQ sauce for another 15–20 minutes before serving.
Serve on sandwich buns, slider rolls, over mashed potatoes, or with roasted vegetables.
Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for up to 3 months for the best quality.

Prep Time:10

Cook Time:6

Total Time:6 10

Ingredients

2 pounds boneless skinless chicken thighs
1 cup whole berry cranberry sauce
1 cup barbecue sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Place the chicken thighs in the bottom of the crockpot. In a medium bowl, stir together the cranberry sauce, barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Pour the cranberry BBQ sauce over the chicken, making sure the chicken is well coated. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir it into the sauce.
Cover and cook for another 15 to 20 minutes so the chicken can soak up more of the sauce.
Serve warm on sandwich buns, slider rolls, over mashed potatoes, or alongside roasted vegetables.

Servings: 6

Calories: 350kcal

Author: carlycampbell