Sitting down to a meal of BBQ Pulled Chicken any time of year is to embrace the taste of summer. Use your favorite BBQ sauce to make this super easy dinner that can be made in the slow-cooker or Instant Pot.
Instant Pot:
2 Combine water and ¼ cup BBQ sauce in the bowl of an Instant Pot.
4 Add chicken thighs on top and season the tops generously with salt and pepper.
6 Close and lock the lid.
8 Set the pressure cook / manual setting on high for 8 minutes.
10 Use quick / manual release to release the pressure.
12 Remove chicken from the Instant Pot and drain liquid out of the bowl (if planning to freeze the chicken, save the liquid - see notes below).
14 Shred or chop chicken and return it to the bowl of the Instant Pot with the remaining 1 cup BBQ sauce.
16 Put the lid on the Instant Pot (just set it on the top to keep the chicken warm; no need to seal it) and leave the chicken, covered, for 5 minutes to soak up the flavor of the sauce.
Slow Cooker:
20 Combine water and ¼ cup BBQ sauce in the bowl of a slow-cooker.
22 Add chicken thighs on top and season the tops generously with salt and pepper.
24 Cook until chicken is cooked through, 2 hours on high / 3 to 4 hours on low.
26 Remove chicken from the slow-cooker and drain liquid out of the bowl (if planning to freeze the chicken, save the liquid - see notes below).
28 Shred or chop chicken and return it to the bowl of the slow-cooker with the remaining 1 cup BBQ sauce.
30 Turn slow-cooker to warm function and cover with the lid.
32 Leave chicken for 15 minutes to let the chicken soak up the flavor of the sauce.
34 Serve chicken in hamburger or brioche buns with coleslaw.
