Go Back
–+ servings
Square side shot of a sandwich made with crock pot bbq pulled chicken.
Print Pin
5 from 5 votes

Crock Pot BBQ Pulled Chicken

Tender, fall-apart BBQ pulled chicken made in the slow cooker with just 5 minutes of prep. The sauce is thick, sweet, and full of flavor: perfect for sandwiches, nachos, or a classic plate with Southern sides.
Course Dinner
Cuisine American, Southern
Keyword crockpot BBQ pulled chicken, slow cooker BBQ chicken, slow cooker bbq pulled chicken, slow cooker BBQ shredded chicken
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 servings
Calories 382kcal
Author Blair Lonergan

Equipment

  • 6- or 7-quart slow cooker

Ingredients

  • 1 (18 ounce) bottle barbecue sauce (Sweet Baby Ray's recommended)
  • ¼ cup packed brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
  • Kosher salt and ground black pepper, to taste
  • Optional, for serving: coleslaw, sandwich buns, pickles

Instructions

  • In a large slow cooker, whisk together the barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, olive oil, smoked paprika, chili powder, onion powder, and garlic powder.
    Process shot showing how to combine the ingredients in a slow cooker.
  • Season the chicken on both sides with salt and pepper. Place in the slow cooker and spoon some of the sauce over the top.
  • Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken to a cutting board and shred with two forks (or use a hand mixer on low speed for faster shredding). Return the pulled chicken to the slow cooker and stir to coat with the sauce. Taste and season with additional salt and pepper if needed.
    Shredding the chicken for a crock pot bbq pulled chicken recipe.
  • Serve on sandwich buns with coleslaw, or alongside your favorite sides.
    Square side shot of a sandwich made with crock pot bbq pulled chicken.

Video

Notes

  • Don't overcook. Chicken breasts and thighs are best when pulled at 165°F. Most slow cookers hit this mark on HIGH in 2 to 3 hours or on LOW in about 4 hours. Start checking early. Overcooked chicken turns dry and stringy quickly.
  • Use a thick sauce. A thicker BBQ sauce (like Sweet Baby Ray's) holds up better in the slow cooker. Thinner sauces can become watery from the condensation as the chicken cooks.
  • No extra liquid needed. Do not add water or broth. The BBQ sauce mixture provides all the moisture required.
  • Chicken choice. Boneless skinless thighs stay juicier over a longer cook time. Breasts work great but are more sensitive to overcooking. You can mix both in the same batch.
  • Brown sugar. Dark brown sugar adds a richer molasses flavor; light brown sugar is a fine substitute.
  • Sauce too thin? Remove the lid during the last 20 to 30 minutes of cooking to let the sauce reduce and thicken.
  • Shredding tip. Place the cooked chicken in a bowl and use a hand mixer or stand mixer on low speed for quick, easy shredding.
  • Storage. Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze for up to 3 months.
  • Freezer meal. Combine raw chicken and all sauce ingredients in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, then cook as directed.
  • Spicy version. Add 1 teaspoon of cayenne pepper to the sauce before cooking. Adjust to taste.

Nutrition

Serving: 1/6 of the chicken | Calories: 382kcal | Carbohydrates: 45g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1086mg | Potassium: 824mg | Fiber: 1g | Sugar: 38g | Vitamin A: 665IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg