This Crockpot BBQ Chicken is quick, easy and flavorful way to make pulled chicken. Perfect for any party, potluck, or picnic! Succulent chicken covered in an addictive BBQ sauce, then shredded. Great for burgers, burritos tacos, on rice and more.
Table of Contents
Crockpot BBQ Chicken for Dinner
This is going to be the easiest BBQ chicken you have ever made. A real crowd pleaser with little effort – win win! Plus it’s great for meal prep, just put everything in the slow cooker sit back and wait.
Read on to find out more about the simplest, tastiest Crockpot BBQ pulled Chicken!
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download nowHow To Make Crockpot BBQ Chicken – Step by Step
- Place the chicken breasts in the bottom of the slow cooker. In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder.
- Pour the sauce over the chicken breasts, covering them fully, then 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.
- Enjoy!
Be sure to see the recipe card below for full ingredients & instructions!
What’s the best chicken for crockpot bbq chicken?
Use boneless, skinless chicken breasts or boneless, skinless chicken thighs. It’s best to avoid dealing with skin and bones to make this crockpot BBQ Pulled Chicken recipe simple.
Chicken thighs will have a little more fat (flavor!) and more moisture. Chicken breasts are leaner, but also don’t pack quite the same amount of flavor as thighs.
You can use one or the other or a combination. Chicken breasts are great because they always turn out incredibly moist and it’s easy to add flavor.
What’s the best way to shred chicken?
Once fully cooked, shred your chicken breast right in the slow cooker with 2 forks in the liquid! This will keep things moist and tasty.
Using 2 forks to shred chicken is simple and easy, but some people like to place their cooked chicken breast into a hand mixer and shred that way.
Can you freeze bbq pulled chicken?
Once your shredded chicken is completely cooled, you can put it in ziplock bags or airtight containers in 1 or 2 cup portions (depending on how much you think you’ll use at a time), and store in the freezer.
If it’s stored properly, the chicken will maintain good quality for about 4 months.
Top Reader Reviews
- “This chicken is a game changer. It is so easy, juicy and delicious!! I have paired it with a roll and with wrap, lettuce and feta. Leftovers are even better!!” – Lisa Hasselback
- “I loved how quick and easy it to make. I will be making it again” – Shannon Darby
Slow Cooker Tips
Know your slow cooker. When cooking 4 chicken breasts like this recipe calls for, I love using my 2.5 quart crockpot — it’s the perfect size and heats up quickly. If you’re doing more chicken than that, you’ll likely want to use a 4-6 quart crockpot. Note that if your crockpot is very full, it will take longer to heat and cook.
More Tips For Crockpot BBQ Chicken
- Don’t overcook. I know it can be tempting to leave the chicken in for a long time as you would think it would end up more tender, but that’s not always the case. You really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
- Keep the seasoning simple. You don’t want to end up with a week’s worth of single-purpose chicken (unless you do, I guess!), so by keeping the seasoning on this slow cooker shredded chicken basic, you can use it in a multitude of ways. It doesn’t scream “Mexican!” or “Italian!” or “curry!”.
- BBQ pulled chicken is great as a sandwich with a homemade slaw and pickles! You can also eat pulled chicken in a meal prep bowl, in a wrap, or as a taco.
More BBQ Chicken recipes
Have you tried this Crockpot BBQ Pulled Chicken recipe? I’d love to hear from you in the comments below!
Crockpot BBQ Chicken
Ingredients
- 1 1/2 cups BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts
Instructions
- In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder.
- Place the chicken breasts in the bottom of the slow cooker.
- 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.
Pat Hale says
I wish I had every one of your recipes.
Becky Hardin says
Thanks for stopping by Pat!
Eve CAUDILL says
This turned out amazing, moist, and tastey!!
Becky Hardin says
Thanks for stopping by, Eve!
Marcus says
what kind of BBQ Sauce do you use? 🙂
Becky Hardin says
You can use your favorite kind. I typically use one from local places where I live!
C. Alexander says
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.
Becky Hardin says
Thanks for stopping by and sharing!
diana P Lionetti says
I love this easy and delicious recipe for bbq pulled chicken. Can this recipe be doubled as 4 breast halves are not enought for a larger crowd. Thanks
Becky Hardin says
You can double as much as your slow cooker and handle!
Sherion Martin says
OMG! Best Ever! Everyone loved this! It’s a keeper! So simple to make. Thanks for sharing!
Becky Hardin says
Thanks for stopping by, Sherion!
Asha says
Does it matter if you use high or low?
Becky Hardin says
Depends on when you want it ready by!
Greg Williams says
It was easy to put together and tasted great
Becky Hardin says
Happy to hear!
Lisa Birdsong says
Could this be made with on bone, skin on chicken breast and remove chicken from pot, remove skin and bones shred and return to pot?
Becky Hardin says
That could work!
T. Moore says
I doubled the recipe, cooked 5 lbs of boneless breasts in 1 2.5 qt crock pot. Only change was using crushed garlic, some fresh onion, and some liquid smoke. Delicious. Served over tortilla shells and/or rice.
Becky Hardin says
Sounds absolutely amazing!!