Description
Tender, smoky pulled chicken made in a Crock-Pot with a zesty mustard-vinegar sauce. Moist thighs simmer for 4–6 hours, yielding juicy, restaurant-style results with minimal effort. Perfect for sandwiches, tacos, or bowls.
Ingredients
2 lbs (900g) chicken thighs (boneless, skinless) or use drumsticks (reserve bones for broth)
½ cup yellow mustard or Dijon mustard for sharper flavor
¼ cup apple cider vinegar or balsamic vinegar for sweetness
2 tbsp smoked paprika (freshly ground enhances smokiness)
3 cloves garlic (add 1 tsp garlic powder if fresh is unavailable)
1 tbsp brown sugar or coconut sugar for caramel note
½ cup ketchup-based barbecue sauce or substitute with honey/molasses
1 tsp salt (add ½ tsp post-cooking if desired)
½ tsp black pepper (grind fresh for intensity)
Instructions
Pat chicken dry and season with salt, pepper, and 1 tbsp paprika.
In a bowl, whisk mustard, vinegar, remaining paprika, garlic, brown sugar, and ½ tsp salt.
Place chicken in crockpot and pour sauce over it.
Set to LOW and cook 4–6 hours or HIGH for 2–3 hours.
Remove chicken, shred with two forks, and discard bones if using drumsticks.
Return shredded chicken to pot with its juices; stir in barbecue sauce (if using). Cook 15–20 minutes on HIGH.
Adjust salt, pepper, and sweetness before serving.
Notes
Use thighs for juiciness; drumsticks add marrow depth.
Storage: Refrigerate up to 4 days or freeze 3 months.
Dried herbs like thyme or oregano can deepen flavor.
Serve with coleslaw, warmed tortillas, or crusty bread.
- Prep Time: 10
- Cook Time: 240
- Method: Crockpot/Slow Cooking
- Cuisine: American