3-Ingredient Crock Pot Pulled Chicken

This Crock Pot pulled chicken is flavorful and juicy -- with just 3 ingredients!

Course Dinner, Lunch

Cuisine American, Southern

Keyword crock pot pulled chicken, pulled chicken crock pot, slow cooker pulled chicken

Prep Time 5

Cook Time 2

Total Time 2 5

Servings people

Calories 319kcal

Author Blair Lonergan

2 - 2 ½ lbs. boneless, skinless chicken thighs (or sub with chicken breast)
2 tablespoons bbq dry rub seasoning (or use a store-bought bbq seasoning blend)
1 cup Italian dressing (I use Wishbone brand, but a homemade vinaigrette will also work)
Optional, for serving: coleslaw, sandwich buns, bbq sauce, biscuits, cornbread, or pickles

Place the chicken in the bottom of a slow cooker. Rub the bbq seasoning all over the chicken. Pour the Italian dressing over top.
Cover and cook until the chicken reaches an internal temperature of 165°F, about 1-2 hours on HIGH or 3-4 hours on LOW.
Shred the chicken with two forks and serve.

Use either boneless chicken breasts or boneless, skinless chicken thighs for this recipe. We find that the dark meat thighs stay a bit juicier during the slow cooking process, but they are both great.

Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1-2 hours, or on LOW for 2-4 hours. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.

Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 ½ hours. Just get familiar with your pot and adjust accordingly.

Use the meat to make slow cooker bbq chicken sandwiches, adding any of your favorite toppings -- such as cheese, slaw, pickles, mayo, or barbecue sauce.