Description
This Slow Cooker Fireball BBQ Pulled Chicken is a perfect balance of spicy, sweet, and smoky flavors. The chicken thighs are slow-cooked with a combination of BBQ sauce, Fireball cinnamon whiskey, and pepper jelly, making every bite tender, juicy, and packed with flavor. Perfect for sandwiches, tacos, or over rice, this recipe is a crowd-pleaser for any occasion!
Ingredients
Scale
- 2.5 lbs boneless, skinless chicken thighs
- 2 cups BBQ sauce (divided, Baby Ray’s recommended)
- ½ cup Fireball cinnamon whiskey
- ½ cup pepper jelly
- ½ teaspoon garlic powder
Instructions
- Place the chicken thighs in the slow cooker.
- In a bowl, mix together 1 cup of BBQ sauce, Fireball cinnamon whiskey, pepper jelly, and garlic powder.
- Pour the sauce mixture over the chicken thighs in the slow cooker.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and shreds easily.
- Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir in the remaining 1 cup of BBQ sauce.
- Continue to cook on low for an additional 10-15 minutes to allow the chicken to absorb the flavors.
- Serve the pulled chicken on buns, in tacos, or over rice.
Notes
- You can adjust the amount of Fireball whiskey to your taste preference for a stronger or milder cinnamon flavor.
- For a slightly spicier kick, add a dash of hot sauce or red pepper flakes to the sauce mixture.
- This recipe can be made ahead of time and stored in the refrigerator for up to 3 days, or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low setting) or 3-4 hours (high setting)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American