Crockpot BBQ Pulled Chicken

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Chicken slow-cooked in tangy barbecue sauce until tender. Gently pull into bite-size shreds and serve in sandwiches, sliders, over baked potatoes or in rice bowls. This is the perfect weeknight meal but it's also perfect for hosting company because it's SO delicious, super easy, and makes a lot!

Prep Time10

Cook Time2 30

Total Time2 40

Course: Dinner

Cuisine: American

Keyword: crockpot barbecue chicken

Servings: (if making sandwiches)

Calories: 343kcal

Author: Stacey Adams

Equipment

Large Crockpot *I use my 7qt slow cooker for this recipe.

Ingredients

2 pounds (3 medium or 4 small) organic boneless skinless chicken breasts *or thighs *see note below
18 ounces (1 & ¾ cups) bbq sauce *I like Sweet Baby Rays original flavor!

Recipe Notes:

Organic chicken: Chicken packaging will show weight which is helpful for determining number of breasts needed. I prefer organic chicken for this recipe because it usually contains less added water solution, but no matter what, some juices will seep out of your chicken when cooking.

General: You can add thinly sliced yellow onion to the crockpot if you want to bulk things up a bit. You can also add brown sugar or seasonings like salt, pepper, paprika or garlic powder. Bbq sauce is really flavor-packed so I find extra seasonings and sweeteners unnecessary.

Halving or doubling: A small batch of bbq chicken will cook faster and a larger amount will cook slower. Keep in mind, doubling the recipe can lead to thinner sauce from chicken juices. You can thicken the sauce with cornstarch if need. Layering chicken is okay.

Instructions

Drizzle some barbecue sauce into the bottom of your crockpot and add chicken. Cover with remaining sauce.
Cook 2-3 hours on high or 4-6 hours on low. All crockpots are different so cook times will vary. Avoid overcooking which can lead to mushy texture or burning, check on progress sooner rather than later!
Shred chicken right in the crockpot. It should fall apart easily! If it's still a bit tough or rubbery, cook a while longer. Give shreds a good stir to coat with sauce. (*Note: sauce typically looks watery after chicken cooks as juices seep out of the meat. Once you shred and mix chicken into sauce it will soak up this excess moisture. If necessary, you can thicken with a corn starch slurry).
Serve on buns or over rice/baked potatoes. Enjoy!

Make ahead/meal-prep & storage

Meal-Prep Friendly: This chicken recipe reheats really well! Freeze in a big container or individual portions. Make ahead of time for a super quick meal down the road.
Storage: Place in an airtight container and refrigerate 3-4 days or freeze 3-4 months. Reheat in the microwave or in a pot on the stovetop. Add a splash of water or extra bbq sauce to thin if needed.

Video

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