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Easy Slow Cooker BBQ Pulled Chicken (Dump-and-Go)

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Tongs lifting a mound of juicy slow cooker BBQ pulled chicken from a white crock

Ingredients 

  • 10 boneless skinless chicken thighs
  • 6 boneless skinless chicken breasts
  • 1 28 oz bottle Kinder's BBQ Sauce about 3.5 cups
  • 1 cup apple cider vinegar
  • 2 tbsp smoked paprika
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tsp kosher salt plus more to taste after shredding
  • 2 tsp freshly ground black pepper
  • 1 tsp chili powder optional

Directions 

  • Add the chicken thighs and breasts to a large (8-quart) slow cooker.
  • Pour the entire bottle of BBQ sauce over the chicken. Add the apple cider vinegar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and chili powder.
  • Cook on LOW for 3–4 hours, or until the chicken is tender enough to shred. (This is my favorite method.)
  • Remove the chicken and shred it with two forks or a hand mixer on low speed.
  • Return the shredded chicken to the slow cooker and stir it into the sauce.
  • Continue cooking on LOW overnight. The shredded chicken has more surface area to absorb the sauce, creating an even richer, more flavorful result.
  • Before serving, stir everything together and taste for seasoning. Add more kosher salt if needed, until the flavors really pop.
Short on time? Cook on HIGH for about 2 hours, shred, then switch to LOW overnight. If you'd rather not go overnight, cook on LOW for 6–7 hours (or HIGH for 4–5 hours), shred, and hold on WARM for 10–15 minutes before serving.
 
Recipe note: I developed this using Costco Kirkland Signature boneless, skinless value packs — 1 pack of breasts (6) and 1 pack of thighs (10), roughly 13–15 lbs total. It's very forgiving if your packs run a little larger or smaller.
 
Skyler's tip: I love cooking this overnight after shredding. Letting it keep cooking in the sauce gives it maximum time to reabsorb all those smoky, tangy flavors — even more tender and delicious the next day.
 
Storage: Keep in the fridge for up to 5 days, or freeze for up to 3 months. Reheat with a splash of water or a little extra BBQ sauce.