Southern Pulled BBQ Chicken Recipe The Soul Food Way
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Pulled BBQ chicken is the kind of dish that feels like a warm Southern hug on a plate. Tender, juicy chicken is slow-cooked until it practically melts apart, then smothered in a rich, tangy, finger-lickin’-good barbecue sauce. It’s soul food at its finest: simple, hearty, and meant to be shared.
What makes this recipe truly stand out is the soulful Southern twist: layers of smoky spices, a hint of sweetness, and that signature tang that turns an ordinary pulled chicken into something unforgettable! Whether piled high on a soft bun, served over creamy mac and cheese, or alongside classic sides like coleslaw and cornbread, this dish is all about comfort, flavor, and tradition.
What is pulled chicken?
Pulled chicken is more than just a barbecue cooking term. It’s a Southern tradition that turns simple chicken into a celebration. The meat is slow-cooked until tender, then shredded or pulled apart into juicy strands with a fork, tongs, or even your fingers (because that’s how Grandma did it).
Sure, you can use a food processor for speed, but part of the joy is in the pull itself! Around here, “pulled” usually means one thing: a sandwich stacked high with saucy goodness, passed around at cookouts, family reunions, and Sunday suppers. It’s the kind of dish that brings folks together, where every bite tastes like comfort, community, and good times under the Southern sun!
Ingredients
The Black way of making pulled chicken takes this BBQ classic to a whole new level of soul. Where some versions can fall flat or end up dry, Black folks’ pulled chicken is all about bold seasonings, juicy texture, and layers of flavor in every bite. The meat is seasoned with soulful spices before it even touches the sauce, then slow-cooked until it’s tender enough to pull apart with ease.
Instead of just tangy barbecue sauce, in my recipe, you’ll enjoy a balanced blend of smoky, savory, sweet, and spicy flavors without the heat, featuring brown sugar, Worcestershire sauce, and apple cider vinegar. Seasonings that soak deep into the chicken while it’s cooking in the broth, so every strand is dripping with flavor, not dryness. That’s why the Black way isn’t just pulled chicken—it’s pulled BBQ chicken at its finest! Moist, mouthwatering, and made with the kind of “flava” that sticks to your soul.
Is white or dark meat better?
Dark meat is the star of pulled BBQ chicken because it brings the flavor and juiciness white meat just can’t match. With a higher fat content and rich marbling, dark meat soaks up sauces and seasonings like a sponge, giving every bite that soulful depth of flavor.
It’s also perfect for slow cooking because the fat and collagen break down into tender, melt-in-your-mouth strands that shred effortlessly. The result? Pulled chicken that’s moist, flavorful, and never dry, just the way true Southern soul food should be.
How to make Southern pulled BBQ chicken
Southern pulled BBQ chicken is made by smothering the chicken in seasonings and a rich, smoky, and sweet barbecue sauce, then cooking it until it’s fall-apart tender, before shredding it into juicy strands.
- Rub the seasoning mixture onto the chicken.
- In the slow cooker, add the seasoned chicken and the BBQ sauce mixture, then slow-cook.
- Shred the cooked chicken, serve, and enjoy!
Save hours in the kitchen and make pulled BBQ chicken faster and still flavorful in the Instant Pot!
How long to cook pulled chicken in the slow cooker
Cover the chicken in the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. Or, set your Instant Pot multicooker to the ‘slow cook’ setting and cook for 4 hours.
How to pull chicken
You can easily pull apart or shred a chicken breast, thigh, or any other part of the chicken using one of the following methods:
- The classic method is to use your hands to tear the chicken into bite-sized chunks or strands.
- You can also use utensils, such as a knife or a fork, to chop the chicken into smaller pieces.
- Alternatively, you can use a food processor or a stand mixer with a flat beater to shred the cooked chicken.
How to serve pulled BBQ chicken
Pile this soulful Southern pulled BBQ chicken high on a plate with creamy coleslaw and baked beans, or tuck it into a soft bun for the ultimate pulled BBQ chicken sandwich with coleslaw inside. Then dig in and enjoy!
Equipment
- Slowcooker Or an Instant Pot multicooker on the 'slow cook' setting
- Electric stand mixer with a flat beater *Optional, to shred the chicken quickly
Ingredients
- 2 pounds chicken thawed, preferably boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon poultry or all-purpose seasoning Famous Dave’s Country Roast Chicken Seasoning, or similar
- 1 tablespoon garlic and herb seasoning Weber Roasted Garlic & Herb Seasoning, or similar
- ¼ cup brown sugar
- 1 ½ cups BBQ sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon apple cider vinegar
- ½ cup chicken broth
Instructions
- In a small bowl, combine the chicken seasoning with the garlic and herb seasoning.
- Rub this seasoning mixture evenly over the chicken pieces, then set them aside.
- Next, in a medium-sized bowl, mix together the BBQ sauce, Worcestershire sauce, apple cider vinegar, and brown sugar.
- Smother the seasoned chicken with the BBQ sauce mixture.
- Pour the chicken broth into the slow cooker and then place the sauced chicken inside.
- Cover the slow cooker with its lid and cook on high for 3-4 hours or on low for 6-8 hours. Alternatively, you can set your Instant Pot multicooker to the ‘slow cook’ setting and cook for 4 hours.
- Once the chicken is cooked, you can shred it by using a knife, pull it apart by hand with a fork, or use a stand mixer for easier shredding. Then, serve and enjoy!
Video
Nutrition
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