To make easy pulled chicken in the slow cooker, season 3 pounds of boneless, skinless chicken breasts with salt and pepper, pour 1 1/2 cups barbecue sauce on top of the chicken, and cook it on low for six to eight hours. Shred the cooked chicken with two forks.
After shredding the chicken, stir it to coat the chicken in the sauce. Drizzle it with extra sauce, if desired.
Alternatively, make pulled chicken in the oven by sautéing onion and garlic in olive oil for five minutes in a heavy-bottomed, lidded pot. Add 2 teaspoons of smoked paprika, 2 teaspoons of salt and freshly ground pepper. Add 3 pounds of boneless skinless chicken thighs and 1 1/2 cups of barbecue sauce. Bring the mixture to a simmer, cover the pot and bake the chicken for 90 minutes at 325 degrees Fahrenheit.
Remove the chicken from the pot, shred it finely with two forks, and place it in a large serving bowl. Place the sauce back on the stove, and bring it to a boil over high heat. Cook the sauce until it reduces by half. Pour it over the pulled chicken, and stir it to coat the chicken.
For an even easier option, add barbecue sauce to a pot, and bring it to a simmer. Add shredded rotisserie chicken, and stir the mixture until the chicken is heated.
To make Barbecue Pulled Chicken Sliders, combine 1/2 cup of ketchup, 1 tablespoon of dark brown sugar, 1 tablespoon of cider vinegar, 1 teaspoon of chili powder and 1/2 teaspoon each of garlic powder, onion powder, dry mustard, smoked paprika and ground cumin in a saucepan. Add 1/8 teaspoon of ground allspice and simmer the sauce on medium for three minutes. Stir in 2 cups of shredded rotisserie chicken breast and cook for two minutes. Serve the chicken on slider buns with pickles.
Make Pulled Chicken Sandwiches by adding four chicken breast halves, one chopped onion, four minced garlic cloves and 1 1/2 cups of water to a pot along with 1 1/3 cups of barbecue sauce, 1/2 cup of apple cider vinegar and hot pepper sauce to taste. Bring to a boil and simmer it for 15 minutes. Remove and shred the chicken while continuing to boil the liquid until it reduces by half. Serve the chicken and sauce over rolls.
To make Zesty Slow-Cooker Chicken Barbecue, combine six frozen skinless boneless chicken breast halves, one 12-ounce bottle of barbecue sauce, 1/2 cup of Italian salad dressing, 1/4 cup of brown sugar and 2 tablespoons of Worcestershire sauce in a slow cooker. Cook on low for eight hours or on high for three hours.