Slow Cooker BBQ Pulled Chicken

Name: Slow Cooker BBQ Pulled Chicken
Cook time: 6 h
Yield: 6
Ingredients: 3 large chicken leg quarters, bone-in, skin-on; 1350 g chicken leg quarters, large, bone-in, skin-on; 8 g kosher salt; 2 g black pepper; 4 g garlic powder; 3 g smoked paprika; 20 g brown sugar; 190 g bbq sauce, plus more for tossing; 22 g apple cider vinegar; 6 hamburger buns, for serving

Serves 6

Slow Cooker BBQ Pulled Chicken - made with 3 large chicken leg quarters, bone-in, skin-on, 1350 g chicken leg quarters, large, bone-in, skin-on, 8 g kosher salt, 2 g black pepper, 4 g garlic powder, 3 g smoked paprika, and more.

At a glance

Cook: 6 hr

Ingredients

3 large chicken leg quarters, bone-in, skin-on
1350 g chicken leg quarters, large, bone-in, skin-on
8 g kosher salt
2 g black pepper
4 g garlic powder
3 g smoked paprika
20 g brown sugar
190 g bbq sauce, plus more for tossing
22 g apple cider vinegar
6 hamburger buns, for serving

Instructions

Season. Pat the chicken dry. Mix the salt, pepper, garlic powder, smoked paprika, and brown sugar, and rub it all over the quarters, including under the skin where you can.
Load the slow cooker. Place the quarters in the slow cooker, skin-side up. Stir the BBQ sauce and apple cider vinegar together and pour over and around the chicken.
Cook. Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours), until the meat pulls easily off the bone and reads at least 175°F in the thickest part.
Shred. Lift the chicken onto a cutting board or large bowl. Discard the skin and bones, then shred the meat with two forks.
Toss and serve. Skim some fat off the cooking liquid, return the shredded chicken to the cooker, and toss with the juices and a few extra spoonfuls of BBQ sauce. Let it sit 10 minutes, then pile onto the buns.