This Slow Cooker Fireball BBQ Pulled Chicken recipe is made to redefine simple weeknight dinners. With just five ingredients and a trusty slow cooker, you can whip up a dish packed with sweet, tangy, and smoky flavor.
The addition of Fireball Cinnamon Whiskey and Pepper Jell-O give this chicken an irresistible kick that will leave everyone wanting another helping. Whether you serve it on a bun, mashed potatoes, or in a wrap, this delicious recipe is sure to become a family favorite. Let’s make this delicious dish together!
Required raw materials
- Boneless skinless chicken thighs: Chicken thighs are tender, juicy and perfect for shredding, making them a great choice for slow cooker recipes.
- BBQ sauce: The base of rich sauces. Baby Ray’s BBQ Sauce is a tried-and-true choice, but feel free to use your favorite brand.
- Fireball Cinnamon Whiskey: Adds warm, spicy flavor and depth.
- pepper jelly: Sweet and spicy, this ingredient balances the dish perfectly.
- garlic powder: A touch of salty depth rounds out the flavor.
- You can use chicken breasts instead of thighs
- Cook in 6 quart slow cooker. I love this slow cooker!
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
- If your sauce is too thin, remove the lid during the last 20-30 minutes of cooking time to allow some of the juices to evaporate.
Yes! Substitute for Jack Daniel’s or omit it entirely for an alcohol-free version.
Serve this pulled chicken with baby smokers, coleslaw or baked beans for a complete barbecue-flavored meal.
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The internal temperature should reach 165°F. Use a meat thermometer to ensure accuracy.
Slow Cooker Fireball BBQ Pulled Chicken
- Add chicken thighs, 1 ½ cups barbecue sauce, fireballs, and pepper jelly to the bottom of a 5-quart or larger slow cooker.
- Cover the slow cooker and set it to high for 3-4 hours, or low for 5-7 hours, until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
- Shred chicken with a fork and stir in remaining ½ cup barbecue sauce.
- Serve immediately as is, with bread, mashed potatoes, or a wrap and enjoy!
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Slow Cooker Fireball BBQ Pulled Chicken
With just five ingredients and a trusty slow cooker, you can make this Slow Cooker Fireball BBQ Pulled Chicken recipe!
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Add chicken thighs, 1 ½ cups barbecue sauce, fireballs, and pepper jelly to the bottom of a 5-quart or larger slow cooker.
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Cover the slow cooker and set it to high for 3-4 hours, or low for 5-7 hours, until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit.
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Shred chicken with a fork and stir in remaining ½ cup barbecue sauce.
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Serve immediately as is, with bread, mashed potatoes, or a wrap and enjoy!
Calories: Chapter 464kilocalories | carbohydrate: 49gram | protein: 37gram | Fat: 8gram | Saturated fat: 2gram | Polyunsaturated fats: 2gram | Monounsaturated fats: 3gram | Trans fats: 0.03gram | cholesterol: 180milligrams | sodium: 1150milligrams | Potassium: 700milligrams | fiber: 1gram | sugar: 39gram | Vitamin A: Chapter 259IU | Vitamin C: 1milligrams | calcium: 50milligrams | iron: 2milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.
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