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Crock-Pot North Carolina BBQ Pulled Chicken

Crock-Pot North Carolina BBQ Pulled Chicken: 5 Irresistible Tips

A simple and flavorful recipe for Crock-Pot North Carolina BBQ Pulled Chicken.

  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 lbs boneless, skinless chicken fillets
  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Place the chicken fillets in the Crock-Pot.
  2. In a bowl, mix vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt.
  3. Pour the sauce over the chicken.
  4. Cover and cook on low for 6-8 hours or until chicken is tender.
  5. Shred the chicken using two forks and mix it with the sauce.
  6. Serve on buns or as desired.

Notes

  • Adjust spice levels according to your taste.
  • Great served with coleslaw.
  • Can be stored in the refrigerator for up to 4 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 12g
  • Sodium: 600mg
  • Fat: 6g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 40g
  • Cholesterol: 100mg

Keywords: Crock-Pot, Pulled Chicken, BBQ, North Carolina