This is a perfect go-to for a busy weeknight dinner where our afternoon is jam-packed with sports and activities! The slow cooker does all the work, so we can spend our small window of time at home with each other at the table! I like using the combo of half thighs and half breasts, so the chicken doesn’t come out overly dry. Serve piled high on a bun and with a side of coleslaw. Yum!

To keep this recipe gluten free, my favorite brand of GF buns are these…

Now go look at your calendar and see which night is your busiest, and make this recipe to make your evening go smoother!

Ingredients

2 lbs. boneless, skinless chicken breasts
2 lbs. boneless, skinless chicken thighs
1 onion, chopped fine
¼ cup tomato paste
2 tbsp chili powder
2 tbsp olive oil
2 tsp smoked paprika (regular paprika will do just fine)
salt and pepper
1/4 cup ketchup
2 tbsp molasses
2 tbsp cider vinegar
2 tsp dijon mustard
8 hamburger buns (I use Canyon Bakehouse gluten free buns)

Instructions

Lightly coat slow cooker with olive oil spray. Microwave onion, tomato paste, chili powder, oil, paprika, ¼ tsp salt, and ¼ tsp pepper in small glass bowl, stirring occasionally, for about 5 minutes, or until onion is softened. Transfer to prepared slow cooker.
Stir in ketchup and molasses. Add chicken to slow cooker and coat evenly with sauce mixture. Cover and cook for 3 hours on low (chicken should reach 160 degrees).
Transfer chicken to cutting board and shred with two forks. Stir vinegar and mustard into sauce in slow cooker. Stir in shredded chicken until well coated with sauce. Serve piled on top of a hamburger bun. Enjoy!

Notes

In this recipe, I use the microwave instead of the stovetop to quickly (and easily!) soften the onions and get a head start on building flavor with the spices. Less time, less fuss, and probably more importantly, less dishes!

Slow Cooker BBQ Pulled Chicken