Easy Lazy 3-Ingredient Slow Cooker Pulled Chicken Thighs Recipe for Perfect Summer Tacos
A simple and flavorful slow cooker recipe using just three ingredients to create juicy, tender pulled chicken thighs perfect for summer tacos.
- Prep Time: 5 minutes
- Cook Time: 6 to 7 hours
- Total Time: 6 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 pounds bone-in, skinless chicken thighs
- 1 cup barbecue sauce
- 1 packet (about 1 ounce or 28g) dry ranch seasoning mix
Instructions
- Trim any excess fat from the chicken thighs and pat dry.
- In a mixing bowl, combine barbecue sauce and dry ranch seasoning mix; stir until well blended.
- Place chicken thighs in the slow cooker and pour the barbecue-ranch mixture evenly over the chicken, coating all pieces.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and shreds easily.
- Shred the chicken directly in the slow cooker using two forks or meat claws and stir to combine with the sauce.
- Taste and adjust seasoning with salt or a squeeze of lime juice before serving.
Notes
Remove skin from chicken thighs to avoid greasy sauce. Use bone-in thighs for extra flavor and juiciness. Low and slow cooking yields the best texture. Shred chicken while warm for easier shredding. Adjust seasoning at the end with salt or lime juice. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 4 ounces (113g) cook
- Calories: 250
- Sugar: 4
- Fat: 12
- Carbohydrates: 6
- Protein: 28
Keywords: slow cooker, pulled chicken, chicken thighs, barbecue sauce, ranch seasoning, summer tacos, easy recipe, 3-ingredient