Slow Cooker Carolina Pulled Chicken – A Tangy Southern Classic

A Familiar Carolina Flavor—With a Twist

I grew up eating this style of North Carolina pulled pork—the kind with that tangy vinegar-based sauce that soaks into every bite. Since I’m right over the border, this BBQ style has always felt like home. It’s bold, it’s zippy, and it’s a flavor I’ve never stopped craving. But since I almost always have chicken hanging out in the freezer, I started making this Carolina pulled chicken instead. It’s just as tender and flavorful, and honestly, you can’t even tell it’s not pork once it’s shredded and soaked in that sauce.

Plus, with the help of a slow cooker, this recipe is just about as hands-off as it gets. A quick brine, a toss in the pot, and a few hours later—boom, dinner’s ready. Whether you’re piling it onto buns, tucking it into wraps, or just grabbing a fork, this one’s a keeper.

Why You’ll Love This Carolina Pulled Chicken

Typically, pulled pork is slow-smoked over wood for hours—that low and slow method that gives it depth and character. But with this Carolina pulled chicken, I’ve figured out a few tricks to get that smoky vibe without firing up a smoker (and I’ll share those tips a little later).

What really makes this recipe shine is that vinegar-based sauce—no tomato, no heavy sweetness—just that punchy, tangy Carolina flavor that wakes up your taste buds. It’s the real deal. Of course, if you're someone who likes options, you can always warm up a little sweet BBQ sauce on the side. I’ve done that plenty of times when I wanted to switch things up, but honestly? I keep coming back to the classic.

If you're down with tangy, you’re going to love this. It's easy to prep, it freezes beautifully for another day’s meal, and it’s tender and juicy just like pulled pork. Honestly, I think you could fool a few folks with this one...

Why You’ll Love This Carolina Pulled Chicken

Typically, pulled pork is slow-smoked over wood for hours—that low and slow method that gives it depth and character. But with this Carolina pulled chicken, I’ve figured out a few tricks to get that smoky vibe without firing up a smoker (and I’ll share those tips a little later).

What really makes this recipe shine is that vinegar-based sauce—no tomato, no heavy sweetness—just that punchy, tangy Carolina flavor that wakes up your taste buds. It’s the real deal. Of course, if you're someone who likes options, you can always warm up a little sweet BBQ sauce on the side. I’ve done that plenty of times when I wanted to switch things up, but honestly? I keep coming back to the classic.

If you're down with tangy, you’re going to love this. It's easy to prep, it freezes beautifully for another day’s meal, and it’s tender and juicy just like pulled pork. Honestly, I think you could fool a few folks with this one...

How to Make Carolina Pulled Chicken: A Tangy, Flavorful BBQ Recipe

Craving a BBQ dish with a tangy twist? This Carolina Pulled Chicken recipe combines a savory brine, tender chicken, and a homemade vinegar-based BBQ sauce for a deliciously zesty and satisfying meal. Watch as I walk you through the steps to create this Southern-inspired dish, perfect for sandwiches, tacos, or served with your favorite sides. Let’s get to cooking!

Note:
You can absolutely cook this low and slow in the oven or on the grill. If you’re grilling, I recommend brining the chicken first for extra juiciness. Be sure to mop on that sauce as it cooks—or skip the basting and just let the chicken sit in the sauce afterward until it hits your perfect level of tang. Either way, it works!

How to Maximize Flavor in This Carolina Pulled Chicken

Step 1: Brine First for Flavor That Soaks In

Brining is where the flavor really starts to build. Even though we’re slow cooking, don’t skip this step—it helps season the meat deep down. A quick 1–2 hour brine works, but if you’ve got time, let it sit overnight and toss it in the slow cooker the next morning.

I like to use chicken thighs with skin and bone for more richness, and I toss in a couple of chicken breasts for that pulled pork texture mix.

Step 2: Optional Sear (Highly Recommended)

Want even more flavor? Sear your chicken thighs skin-side down before slow cooking. This step caramelizes the outside and deepens the taste. Just a few minutes per side is all it takes.

It’s optional—but if you’re going for the “fool ‘em into thinking it’s pork” effect, this makes a big difference.

Step 3: Add Sauce and Cook Low and Slow

Once your chicken is ready, layer it into the slow cooker and pour in the tangy Carolina vinegar-based sauce. Cook on LOW for 5–6 hours or HIGH for 3–4 hours, depending on your schedule.

I always say go LOW if you can. The meat ends up juicier, more flavorful, and pulls apart beautifully.

Step 4: Adjust the Tang to Your Taste

This sauce is classic Eastern Carolina—vinegary and bold. But you’re in charge of the tang. If your chicken pieces are on the larger side, or you like it a little less zingy, you can cut the vinegar slightly.

Sometimes I’ll heat up a little sweet BBQ sauce on the side just in case someone wants to mix it up. But me? I love it tangy through and through.What You’ll Need (and Why It Matters)

Let’s talk flavor—because that’s what really sets this Carolina pulled chicken apart. The secret? Brining. Even though we’re using a slow cooker, brining is what really locks in that deep, seasoned flavor. You don’t need to brine all day—even an hour will make a difference—but if you’ve got time to brine it overnight and toss it into the slow cooker in the morning, that’s your best bet for max flavor with zero rush.

And since we’re working with chicken instead of pork, I go for bone-in, skin-on chicken thighs for richness, plus a couple of chicken breasts to balance the texture. Using both dark and white meat helps this dish come as close as possible to that pulled pork feel—tender, juicy, and ready to shred.

How to Add Smokiness to Slow Cooker Pulled Chicken

Step 5: Don't Skip the Smoke—Even in a Slow Cooker

One of the biggest flavor marks of Carolina pulled BBQ is that smoky goodness—but cooking in a slow cooker means we lose that slow-smoked effect. The good news? You can still work that magic back in.

Tip 1: Use Smoked Seasonings

There are some great smoked seasonings that give you a hint of that pit flavor.

• Smoked salt and smoked black pepper are your friends—yes, they exist, and yes, they’re worth it.

• I also love adding a little smoked paprika after shredding the chicken. It gives great color and that subtle smoky depth without needing a smoker.

Tip 2: Finish on the Grill (Optional but Tasty)

If I’ve made a big batch and frozen some, I’ll pull it out later and warm it up on the grill.

• Wrap the chicken in heavy-duty foil, toss it on the grill with some wood chunks nearby, and let that smoky flavor seep in.

• It’s perfect for cookouts or weeknight dinners when you want to level things up.

Bonus tip? While you’re smoking the chicken, go ahead and throw on some hot dogs or burgers. Two birds, one grill. 😉

A Familiar Carolina Flavor—With a Twist

I grew up eating this style of North Carolina pulled pork—the kind with that tangy vinegar-based sauce that soaks into every bite. Since I’m right over the border, this BBQ style has always felt like home. It’s bold, it’s zippy, and it’s a flavor I’ve never stopped craving. But since I almost always have chicken hanging out in the freezer, I started making this Carolina pulled chicken instead. It’s just as tender and flavorful, and honestly, you can’t even tell it’s not pork once it’s shredded and soaked in that sauce.

Plus, with the help of a slow cooker, this recipe is just about as hands-off as it gets. A quick brine, a toss in the pot, and a few hours later—boom, dinner’s ready. Whether you’re piling it onto buns, tucking it into wraps, or just grabbing a fork, this one’s a keeper.

Loved this Chicken Pulled Pork? Then you’ve got to try my Citrus Garlic Pork Butt—it’s juicy, flavorful, and perfect for your next weekend cook-up.

Recommended Tools & Seasonings

Here are a few tools and seasonings that can make your pulled chicken even easier and more flavorful. Some of these I use in my kitchen, and others come highly recommended by people I trust. If you decide to shop through these links, I may earn a small commission—thank you!

• Slow Cooker – A must-have for tender, easy chicken.

• Cast Iron Skillet – Perfect for crisping up your chicken at the end.

• Meat Shredding Claws – These make pulling the chicken a breeze.

• Smoked Paprika – Adds a rich, smoky flavor to any dish.

• Smoked Sea Salt – For the perfect finishing touch.

• Smoked Black Pepper – A bold twist on your regular pepper.

• Garlic & Onion Powder – Pantry staples that never disappoint.