Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1 1/2 tsp chili powder
- 1 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1/4 cup grated yellow onion
- 1 1/2 cups BBQ sauce (divided)
- 2 Tbsp steak sauce
- 8 hamburger buns
Instructions
- Place chicken in 5-7 quart slow cooker.
- Whisk chili powder, paprika, garlic powder, cayenne, salt, and pepper. Pour over chicken and toss with grated onion.
- Add 3/4 cup BBQ sauce over chicken. Cover and cook on low 4-6 hours until chicken shreds easily and reaches 165°F.
- Transfer chicken to cutting board, reserve liquid, skim fat, and shred chicken with forks.
- Heat remaining 3/4 cup BBQ sauce with steak sauce. Pour 3/4 cup reserved liquid and BBQ mixture over shredded chicken, toss to coat. Add more liquid or BBQ sauce if needed.
- Serve on hamburger buns, optionally with coleslaw or blue cheese.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 15 g
- Sodium: 948 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 1 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 162 mg