Go Back Email Link
–+ servings
crockpot pulled bbq chicken in slow cooker
Print Recipe
4.58 from 1420 votes

Crock Pot BBQ Pulled Chicken Recipe

Make this Crockpot Pulled BBQ Chicken for an easy and delicious way to prepare flavor-packed shredded chicken for sandwiches, game day food, or weeknight dinners.
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 471kcal
Author: Becky Hardin

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
    Whisk sitting in a bowl of BBQ sauce.
  • Place chicken breasts in the bottom of the slow cooker.
    2 pounds boneless, skinless chicken breasts
    Raw chicken breasts stacked in a Crock Pot.
  • Pour the sauce over the chicken breasts, covering them fully.
    Chicken covered in BBQ sauce in a slow cooker.
  • Cook the chicken on HIGH for 2-3 hours; or on LOW for 4-6 hours.
    BBQ chicken in a Crockpot.
  • Shred the chicken directly in the slow cooker; or remove to shred and return to the sauce.
    Shredded chicken on a plate with two forks.
  • Give the chicken a good stir to coat it in the sauce.
    BBQ shredded chicken in a Crockpot.
  • Serve BBQ pulled chicken as sandwiches, tacos, or bowls.
    Slow cooker barbecue chicken sandwich on a white plate with chips.

Video

Notes

*I like Stubb's Original BBQ Sauce for this recipe. You can use any BBQ sauce you like, but it may change the overall flavor and consistency. If you are starting with a sweeter sauce, I recommend cutting the brown sugar from the recipe.
**You can substitute white wine vinegar if needed.
**This recipe can be made with boneless chicken thighs for a richer result. You may need to increase the cook time just slightly. Check the internal temp to be sure they are cooked through.
Tips:
  • 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.
Serving: Use pulled chicken to make sandwiches, sliders, tacos, burritos, quesadillas, BBQ bowls, BBQ plates, and more. Instead of shredding, the BBQ chicken breasts can also be served whole.
Stovetop: Add all ingredients to a large pot, cover, and simmer for 12-15 minutes; or until cooked through. Shred chicken and serve.
Storage: Store Crockpot BBQ pulled chicken in an airtight container in the refrigerator for up to 3 days, or freeze for 4 months.

Nutrition

Serving: 0.5pound | Calories: 471kcal | Carbohydrates: 50g | Protein: 49g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1371mg | Potassium: 1114mg | Fiber: 1g | Sugar: 42g | Vitamin A: 308IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg