All it takes to make my Crockpot BBQ pulled chicken is 6 ingredients and a slow cooker. Out comes the juiciest, most tender pulled meat I’ve ever tasted! I cover succulent chicken breasts in an addictive barbecue sauce, slow-cook them, then shred them to make sandwiches, sliders, burritos, tacos, rice bowls, and more. Over 1,000 5-star ratings makes this one of my most popular and beloved recipes year after year!
Top Reader Reviews
Absolutely love this recipe! Was the BEST bbq pulled chicken we ever had. Thanks!
–
I made the crockpot BBQ Chicken for dinner tonight. My family loved it ! I used chopped onion and garlic instead of the powder, and used 3 lbs of chicken. It came out great ! It made enough for a few dinners for 3 adults.I will definitely be making this again. It was so easy. Thanks for the recipe.
–
Slow Cooker BBQ Chicken
Making pulled chicken in my Crock Pot is truly so easy, and I can make it mild, spicy, smokey, or sweet depending on which BBQ sauce I choose. I just toss a few ingredients into the slow cooker, then let it do all the work for me. It’s a set-it-and-forget-it recipe that works perfectly when I don’t want to make it on the stovetop. This hands-off slow cooker method creates the juiciest, richest, most delicious shredded barbecue chicken breast that can be used in so many different ways. I use it most often for tacos, sandwiches, or just a good ole’ plate of barbecue.
Email this recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
+ A Note From Me +
There’s a reason most of my favorite chicken recipes start with a Crockpot — it’s so easy! I can’t tell you how many times I’ve made this BBQ pulled chicken with my trusty slow cooker, and it never fails to please. It’s always a hit with crowds at potlucks or game day parties!
Crockpot BBQ Pulled Chicken Recipe
Equipment
- 2.5-Qt Crockpot
Ingredients
- 1½ cups BBQ sauce (*)
- ¼ cup apple cider vinegar (**)
- 2 tablespoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 pounds boneless, skinless chicken breasts (***)
Instructions
- In a bowl, whisk BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder together.1½ cups BBQ sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Place chicken breasts in the bottom of the slow cooker.2 pounds boneless, skinless chicken breasts
- Pour the sauce over the chicken breasts, covering them fully.
- Cook the chicken on HIGH for 2-3 hours; or on LOW for 4-6 hours.
- Shred the chicken directly in the slow cooker; or remove to shred and return to the sauce.
- Give the chicken a good stir to coat it in the sauce.
- Serve BBQ pulled chicken as sandwiches, tacos, or bowls.
Notes
- Know your slow cooker! When cooking 4 chicken breasts like this recipe calls for, I use my 2.5-quart Crock Pot because it’s the perfect size and heats up quickly. If you’re cooking more chicken, you’ll want to use a 4-6 quart Crock Pot.
- If your slow cooker is too full, it will take longer to heat and cook the chicken.
- Don’t overcook. I know it’s tempting to leave the chicken in a little bit longer when slow-cooking, but longer isn’t always better. You really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”. Chicken breasts are done when they reach 165℉.
- If using frozen chicken, it’s best to thaw it first. But if you need to start from frozen, cook on LOW for 7-8 hours, or HIGH for 4-6 hours.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Get the Perfect BBQ Sauce Consistency!
Since the chicken breasts are slow-cooking directly in the barbecue sauce mixture, it will be a thinner saucy consistency. If you want to thicken it, simply stir in some cornstarch, or cook down the remaining sauce on the stovetop to serve.
Watch one of our trusted recipe testers make this!
Kristina shows us how easy it is to make pulled chicken in a slow cooker.
Variation Ideas
- Spicy Chipotle Chicken: Add chipotle peppers in adobo sauce along with the BBQ sauce, plus sliced jalapeños and a touch of honey.
- Hawaiian Chicken: Add crushed pineapple (with juice), soy sauce, and a touch of ginger. You can also add some red bell pepper and onion slices for extra flavor.
- Mustard BBQ Chicken: Use a mustard-based BBQ sauce, a bit of honey or brown sugar, and some spices like paprika and cayenne pepper.
How to Make Pulled BBQ Chicken in a Slow Cooker Step by Step
Prep: Gather the list of ingredients for this Crockpot barbecue chicken recipe. You can use any type of BBQ sauce you like. If your preferred sauce is on the sweeter side, consider skipping the brown sugar I include in my recipe.
Make the BBQ Sauce: Whisk together 1½ cups of BBQ sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder.
Add the Chicken: Next, place 2 pounds of boneless, skinless chicken breasts in the bottom of the slow cooker.
Add the BBQ Sauce: Then pour the sauce into the cooker, directly over the chicken breasts. Toss to fully coat chicken in the sauce — but they don’t need to be fully submerged.
Cook: Cover the Crockpot and cook the chicken on HIGH for 2-3 hours; or on LOW for 4-6 hours; until cooked through to 165℉.
Shred the Chicken: Once cooked, shred it. You can do this directly in the slow cooker, or move it to a plate if that’s easier for you. Just pull two forks through the cooked chicken in opposite directions. If you want to serve BBQ chicken breasts for dinner, skip the shredding!
Stir: Add the chicken back to the slow cooker (if removed), and stir the pulled chicken in the BBQ sauce to make sure it’s fully coated.
Serve: This pulled chicken can be served on buns to make sandwiches, or used any way you like. I love to use it to make BBQ chicken bowls, burritos, BBQ chicken nachos, or tacos too!
How to Store, Freeze, and Reheat
- Fridge: Store Crockpot BBQ chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze it batched, or divided into individual portions, in airtight containers or freezer-safe resealable bags. Store for up to 4 months.
- Reheat: To reheat larger portions of pulled chicken, place it in a roasting dish with a small amount of liquid (water, broth), cover with foil, and place in a 350℉ oven for 20 minutes; or until warmed through to 165℉. Or quickly reheat small portions in the microwave in 30-second increments. If reheating from frozen, defrost in the fridge first.
Leave a Reply