Slow Cooker Fireball BBQ Pulled Chicken
This Slow Cooker Fireball BBQ Pulled Chicken recipe is here to redefine easy weeknight meals. With just five ingredients and a trusty slow cooker, you can create a dish bursting with sweet, tangy, and smoky flavors.
The addition of Fireball cinnamon whiskey and pepper jelly gives this chicken an irresistible kick that will have everyone asking for seconds. Whether you’re serving it over buns, mashed potatoes, or in wraps, this great recipe is sure to become a family favorite. Let’s dive in and make this delicious dish together!
Ingredients Needed
- Boneless Skinless Chicken Thighs: Tender, juicy, and perfect for shredding, chicken thighs are a great choice for slow cooker recipes.
- BBQ Sauce: The foundation of the tangy sauce. Baby Ray’s BBQ sauce is a tried-and-true option, but feel free to use your favorite brand.
- Fireball Cinnamon Whiskey: Adds a warm, spicy kick and depth of flavor.
- Pepper Jelly: Sweet and spicy, this ingredient balances the dish beautifully.
- Garlic Powder: A hint of savory depth to round out the flavors.
- You can substitute chicken breasts for thighs
- Cooked in a 6qt Slow Cooker. I love this slow cooker!
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
- If your sauce is too thin, take the lid off the crockpot for the last 20-30 minutes of cooking time to evaporate some of the juices.
Yes! Replace with Jack Daniel’s or omit entirely for an alcohol-free version.
Serve this pulled chicken with little smokies, coleslaw, or baked beans for a complete BBQ-inspired meal.
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The internal temperature should reach 165°F. Use a meat thermometer for accuracy.
Slow Cooker Fireball BBQ Pulled Chicken
- Add the chicken thighs, 1 ½ cups BBQ sauce, Fireball and pepper jelly to the bottom of a 5 quart or larger slow cooker.
- Cover and set the slow cooker to high for 3-4 hours, or 5-7 hours on low, until the chicken is fully cooked through and the internal temperature reaches 165F degrees.
- Use a fork to shred the chicken and stir in the remaining ½ cup of BBQ sauce.
- Serve immediately as is, over buns, over mashed potatoes, or in a wrap, enjoy!
Slow Cooker Fireball BBQ Pulled Chicken
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Ingredients
- 2.5 lbs boneless skinless chicken thighs
- 2 cups BBQ sauce divided (I used Baby Ray’s)
- ½ cup Fireball cinnamon whiskey
- ½ cup pepper jelly
- ½ teaspoon garlic powder
Instructions
- Add the chicken thighs, 1 ½ cups BBQ sauce, Fireball and pepper jelly to the bottom of a 5 quart or larger slow cooker.
- Cover and set the slow cooker to high for 3-4 hours, or 5-7 hours on low, until the chicken is fully cooked through and the internal temperature reaches 165F degrees.
- Use a fork to shred the chicken and stir in the remaining ½ cup of BBQ sauce.
- Serve immediately as is, over buns, over mashed potatoes, or in a wrap, enjoy!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Dumb question here but, does the alcohol cook out of the fireball in a crockpot?