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Slow Cooker Brown Sugar Glazed Pulled Chicken

This Slow Cooker Brown Sugar Glazed Pulled Chicken delivers everything you want in a comforting, saucy shredded chicken recipe—rich sweetness from brown sugar, savory depth from soy sauce, tang from balsamic vinegar, and incredibly tender chicken that practically melts apart. Simmered low and slow, this dish becomes unbelievably flavorful, with a glossy, sticky glaze that clings beautifully to every shred. Whether served on soft buns, over rice, or stuffed into wraps, this recipe provides a crowd-pleasing, budget-friendly, and meal-prep-friendly solution for easy weeknight dinners. The slow cooker does all the work, leaving you with fork-tender chicken infused with bold flavor and a glaze that tastes like it simmered all day.
Prep Time10 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 40 minutes
Servings: 6

Ingredients

For the Chicken

  • 2 lbs chicken thighs boneless and skinless
  • ½ cup water
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • 1 tsp dried tarragon

For the Glaze

  • ½ cup water
  • ½ cup packed brown sugar
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp balsamic vinegar
  • 1 tbsp cornstarch

Instructions

Instant Pot Instructions

  • Add chicken thighs to the Instant Pot.
  • In a small bowl, mix water, salt, pepper, and tarragon.
  • Pour mixture over the chicken and toss to coat.
  • Close the lid and seal according to manufacturer instructions.
  • Set to Manual – High Pressure – 8 minutes.
  • Use Quick Release to release pressure.
  • Transfer cooked chicken to a bowl.
  • Shred chicken using two forks.
  • Pour some of the leftover sauce over chicken and toss.
  • Let rest a few minutes to absorb flavor.
  • Serve on buns with coleslaw.

Slow Cooker Instructions

  • Place chicken thighs into the slow cooker.
  • Mix oregano (or tarragon), salt, pepper, and ½ cup water in a bowl.
  • Pour mixture over the chicken.
  • Cook on High for 2½ hours.
  • In a saucepan, whisk remaining glaze ingredients with remaining ½ cup water.
  • Cook over medium heat until mixture thickens and boils.
  • Pour thickened glaze over chicken in slow cooker.
  • Toss to coat evenly.
  • Cook an additional 1 hour on Low.
  • Transfer chicken to a large bowl.
  • Shred with two forks.
  • Serve warm with extra glaze on the side if desired.

Notes

Ingredient Substitutions

  • Use chicken breasts if you prefer leaner meat (reduce cook time slightly).
  • Swap balsamic vinegar for apple cider vinegar for a brighter flavor.
  • Replace brown sugar with coconut sugar for a less refined option.

Make-Ahead & Storage

  • Refrigerate leftovers for up to 4 days.
  • Freeze for 2–3 months; thaw in fridge overnight before reheating.
  • Reheat gently on stovetop with a splash of water if needed.

Serving Variations

  • Make sandwiches, sliders, tacos, rice bowls, or wraps.
  • Serve with coleslaw, pickled onions, or roasted vegetables.
  • Add spice with crushed red pepper or chipotle powder.

Avoid Common Mistakes

  • Do not overcook chicken breasts—they dry out faster than thighs.
  • Be sure to thicken glaze fully before adding to chicken.
  • Shred chicken while warm for the best texture.