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Carolina Pulled Chicken

Slow-cooked chicken in a tangy vinegar-based sauce, great for sandwiches, rice bowls, or tacos.
Prep Time30 minutes
Cook Time6 hours
Servings6
Calories: 245kcal

Ingredients

Brine

  • 5 cups water
  • ⅓ cup kosher salt or¼ cup table salt
  • 3 tablespoons brown sugar
  • 3 garlic cloves smashed
  • 1½ tablespoons apple cider vinegar
  • 1½ teaspoons crushed black pepper
  • 2 bay leaves optional

Chicken

  • 4 bone-in skin-on chicken thighs
  • 2 small chicken breasts or 1 large breast
  • 1 tablespoon olive oil optional, for searing

Vinegar BBQ Sauce

  • 1 to 1¼ cups apple cider vinegar
  • 1/3 cup water
  • 3 tbsp brown sugar
  • 1 to 1½ tsp red pepper flakes optional
  • 1½ tbsp Worcestershire sauce
  • ¾ tsp crushed black pepper
  • ¾ tsp salt
  • 1 tbsp yellow mustard
  • 1 tsp onion powder
  • 1 tbsp garlic powder
  • Smoked paprika to taste optional

Instructions

  • Brine: Combine brine ingredients in a pot, heat to dissolve, then cool. Brine chicken for 1–2 hours, then drain and pat dry.
  • Sauce: Mix all vinegar BBQ sauce ingredients in a bowl. Set aside.
  • Sear (optional): Heat olive oil and sear chicken 2–3 minutes per side.
  • Slow Cook: Add chicken to slow cooker and pour in sauce. Cook on low 4–6 hours until tender.
  • Shred: Remove chicken, shred with forks, return to sauce, and stir.
  • Serve: Serve on buns, over rice, or in tacos.

Notes

Can be made ahead and refrigerated. Freezes well. Leftovers make great wraps or salad toppings.