Load up your slow cooker and come home to a tasty dinner! This crockpot apple cider BBQ chicken is a simple but flavorful meal that is easy to put together. Pile it on a bun with some coleslaw for a fabulously easy meal.
Every time I ask what kind of recipes you would like to see more of, crockpot recipes is at the top of the list. And, honestly, I get it.
There is something so magical about loading it up in the morning and coming home to a house that smells amazing and a dinner that is almost done. Of course, crockpot meals are also perfect for nights when everyone has to eat on different schedules.
This apple cider pulled chicken is great for a busy weeknight. You could also scale it up for a party and make it feed a crowd.
It is also a perfect transitional recipe as we move from summer to fall, almost like a cross between apple cider pulled pork and bbq chicken. Though really, it is good any time of the year.
Carlee’s Tips and Tricks
We have really been liking using boneless skinless chicken thighs lately. They stay so tender and delicious. However, you can use chicken breasts if you prefer.
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Obviously, a lot of the flavor comes from the sauce you use. So, make sure to use a BBQ sauce you like.
We prefer more Kansas City style sauces in this recipe. So, something like Sweet Baby Rays or Blues Hogs.
We love it piled high on buns with some coleslaw. Creamy coleslaw is my favorite, but crunchy apple slaw is also great if you aren’t into the mayo dressing.
Of course, you don’t have to eat it that way. It’s also great stuffed in baked potatoes, over macaroni and cheese, or in quesadillas.
For more ideas, you could use it in place of the pork in any of my leftover pulled pork recipes.
Okay, this recipe is pretty simple. So, there isn’t a ton more to say. Let’s get to cooking!
Crockpot Apple Cider BBQ Chicken
Ingredients
- 6 boneless skinless chicken thighs
- 1 cup apple cider
- 1 cup barbecue sauce
- ¼ cup light brown sugar
- 2 Tablespoons Dijon mustard
- 1 Tablespoons Worcestershire sauce
- 1 Tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Spray the insert of a large slow cooker with nonstick cooking spray. Arrange 6 boneless skinless chicken thighs in the bottom of the insert.
- In a large bowl, whisk together the 1 cup apple cider, 1 cup barbecue sauce, ¼ cup light brown sugar, 2 Tablespoons Dijon mustard, 1 Tablespoons Worcestershire sauce, 1 Tablespoons apple cider vinegar, 2 teaspoons minced garlic, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper.
- Pour the sauce over the chicken thighs. Place the lid on and cook on LOW for 6-7 hours, or until the chicken is tender and easily shreds with two forks.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce. Let it cook on low for another 15-20 minutes so the chicken can soak up all the flavor.
Notes
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