Slow Cooker Cranberry BBQ Pulled Chicken
This Slow Cooker Cranberry BBQ Pulled Chicken is a sweet and tangy chicken recipe made with tender chicken thighs, cranberry sauce, barbecue sauce, and simple seasonings. It is easy to prepare and great for holiday dinners, sandwiches, or family meals.
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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