Description
This Slow Cooker Fireball BBQ Pulled Chicken recipe combines tender, juicy chicken thighs with a unique smoky-sweet kick from Fireball cinnamon whiskey and pepper jelly. Slow-cooked to perfection, this flavorful dish is easy to prepare and perfect for sandwiches, wraps, or served over mashed potatoes.
Ingredients
Scale
Chicken and Marinade
- 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
- Prepare Ingredients: Add the chicken thighs, 1 ½ cups of BBQ sauce, Fireball cinnamon whiskey, pepper jelly, and garlic powder into the bottom of a 5 quart or larger slow cooker, ensuring they are evenly coated.
- Slow Cook: Cover and set the slow cooker to high for 3-4 hours, or alternatively low for 5-7 hours, until the chicken is fully cooked through and the internal temperature reaches 165°F (74°C).
- Shred Chicken: Use two forks to shred the cooked chicken inside the slow cooker, mixing it well with the cooking juices.
- Finish with BBQ Sauce: Stir in the remaining ½ cup of BBQ sauce to the shredded chicken for extra flavor and moisture.
- Serve: Serve the pulled chicken immediately. It pairs wonderfully as is, over hamburger buns, mashed potatoes, or wrapped in tortillas for a tasty meal.
Notes
- Use boneless, skinless chicken thighs for best tenderness and flavor.
- Cooking times may vary depending on your slow cooker model.
- You can substitute Fireball cinnamon whiskey with another cinnamon-flavored liqueur if preferred.
- This recipe pairs well with coleslaw, pickles, or your favorite side dishes.
- Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
