Description
This Cherry Cola Pulled Chicken features tender, juicy chicken slow-cooked in cherry cola and BBQ sauce for incredible sweet-smoky flavor. Perfect for sandwiches with just 10 minutes of prep!
Ingredients
**For the Chicken:**
2.5–3 pounds boneless, skinless chicken breasts or thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
**For the Cherry Cola Sauce:**
1 can (12 oz) cherry cola (regular, not diet)
1 1/2 cups BBQ sauce
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon liquid smoke (optional)
**For Serving:**
8 hamburger buns or sandwich rolls
Coleslaw for topping
Pickles
Sliced red onion
Extra BBQ sauce
Instructions
1. Pat chicken breasts or thighs completely dry with paper towels. Trim any excess fat.
2. Season chicken on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Pat seasonings into meat.
3. In medium bowl, whisk together cherry cola, BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke if using.
4. Place seasoned chicken in bottom of 6-quart crockpot in single layer.
5. Pour cherry cola sauce mixture over chicken, ensuring all pieces are coated.
6. Cover with lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken reaches 165°F and shreds easily.
7. Remove chicken pieces from crockpot and place in large bowl.
8. Using two forks, shred chicken into bite-sized pieces. Discard any fat or gristle.
9. Return shredded chicken to crockpot and stir to coat thoroughly with sauce.
10. If sauce is too thin, cook uncovered on HIGH for 15-20 minutes to reduce and thicken.
11. Taste and adjust seasonings with more BBQ sauce, brown sugar, or vinegar as desired.
12. Toast hamburger buns and pile generously with Cherry Cola Pulled Chicken.
13. Top with coleslaw, pickles, red onion, and extra BBQ sauce as desired. Serve hot and enjoy!
Notes
Chicken thighs are more forgiving and stay moister than breasts—use for foolproof results.
Don’t lift crockpot lid during cooking—each peek adds 15-20 minutes to cook time.
Cook until chicken reaches 190-200°F for easiest shredding (beyond safe 165°F).
Chicken should pull apart effortlessly when done—if still rubbery, cook 30-60 minutes longer.
Store leftovers refrigerated up to 4 days. Flavors improve overnight.
Freeze up to 3 months in airtight containers or freezer bags.
Can use regular Coca-Cola, Dr Pepper, or root beer instead of cherry cola.
For less sweet version, reduce brown sugar or use diet cola.
Add chipotle peppers for spicy variation.
Works perfectly in Instant Pot: HIGH pressure 15 min (breasts) or 20 min (thighs), natural release 10 min.
Recipe serves 6-8 people or makes 8 generous sandwiches.
Can be made 1-2 days ahead and reheated for parties.
Keep warm in crockpot on WARM setting for self-serve gatherings.
- Prep Time: 10
- Cook Time: 360
- Category: Main Course/Dinner
- Method: Slow Cooker/Crockpot
- Cuisine: American/BBQ
Nutrition
- Serving Size: 1 sandwich
- Calories: 385
- Sugar: 24g
- Sodium: 890mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
Keywords: cherry cola pulled chicken, crockpot pulled chicken, slow cooker chicken, BBQ chicken sandwich, easy chicken recipe