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Slow Cooker Honey BBQ Pulled Chicken with Cornbread Topping

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Calories: 763
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 lb bone‑in chicken thighs
  • 1 cup honey
  • 1 cup BBQ sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the cornbread topping
  • 1 cup corn muffin mix
  • 1/2 cup milk
  • 1 egg egg
  • 1 tbsp melted butter

Method
 

For the cornbread topping
  1. While the chicken is cooking, whisk corn muffin mix, milk, egg, and melted butter together in a bowl until just combined.
  2. Spoon the cornbread mixture evenly over the shredded chicken in the slow cooker.
  3. Cook on low for an additional 30 minutes, or until the topping is set and lightly golden.
  4. Before serving, check that the chicken reaches a safe internal temperature with a food thermometer.

Notes

I always sprinkle a pinch of smoked paprika over the chicken before searing to lock in a subtle smoky depth, and I keep the cornbread topping moist by adding a splash of milk just before the final 30 minutes of cooking.