This Crock Pot BBQ pulled chicken is one of my favorite (and most popular) recipes for a reason! All I have to do is toss a few ingredients into the slow cooker, then let it do all the work for me. A true set it and forget it recipe. It creates the juiciest, richest, most delicious shredded barbecue chicken that can be used in so many different ways.
What’s in this Slow Cooker BBQ Chicken Recipe?
It only takes 6 basic ingredients to make this amazing BBQ pulled chicken in the Crock Pot!
Chicken: Boneless, skinless chicken breasts work best for shredding, but you can also make this recipe with boneless chicken thighs. BBQ Sauce: Use your favorite barbecue sauce to create the perfect flavor. You can choose mild, spicy, smokey, or whatever you please! Apple Cider Vinegar: This helps perfect the balance of tanginess in the sauce, and tenderizes the chicken even more as it cooks. Brown Sugar: This adds a deeper, richer flavor to the sauce. Spices: All you need is garlic powder and onion powder.
Variations To Try
There are so many ways to change up this Crockpot BBQ pulled chicken to suit your needs. I personally like to add fresh onions and garlic to the slow cooker if I have them on hand. Try some of these other variations!
Spicy Chipotle Chicken: Add chipotle peppers in adobo sauce along with the BBQ sauce, plus sliced jalapeños and a touch of honey. Hawaiian Chicken: Add crushed pineapple (with juice), soy sauce, and a touch of ginger. You can also add some red bell pepper and onion slices for extra flavor. Mustard BBQ Chicken: Use a mustard-based BBQ sauce, a bit of honey or brown sugar, and some spices like paprika and cayenne pepper.
How to Store and Reheat
Store leftover Crockpot BBQ chicken in an airtight container in the refrigerator for up to 3 days. Reheat cooked chicken in the microwave in 30-second increments until warmed through. You can also reheat it in the slow cooker on LOW until warmed through.
How to Freeze
Freeze slow cooker BBQ pulled chicken batched, or divided into individual portions, in airtight containers or Ziplock bags for up to 4 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
Since the chicken breasts are slow-cooking directly in the barbecue sauce mixture, it will be a thinner saucy consistency. If you want to thicken it, stir in some cornstarch. Or cook-down remaining sauce on the stovetop to serve. I use a 2.5 quart Crock Pot for a serving of 4–perfect size for a small family!
How to make Crockpot BBQ Chicken Step by Step
Make the BBQ Sauce: In a small bowl, whisk together 1½ cups of your preferred BBQ sauce, ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, ½ teaspoon of onion powder, ½ teaspoon of garlic powder. “I loved this recipe! The chicken came out so moist and delicious!” — Alesha “This recipe is AWESOME!!!!! First time making chicken bbq and OMG tastes better than the beef or pork bbq. Thanks so much for sharing!” — Davina Cook the Chicken: Place 2 pounds of boneless, skinless chicken breasts (about 4 breasts) in a single layer at the bottom of the slow cooker. Pour the barbecue sauce directly over the chicken, making sure it’s fully covered. Cover the pot and cook on HIGH for 2-3 hours or LOW for 4-6 hours. Check it on the early side to make sure it doesn’t overcook. Shred the BBQ Chicken: Once the chicken is fully cooked, shred it. Use two forks and pull them through the meat in opposite directions. You can do this directly in the cooker, but I find it easier to shred it on a plate or board. Then place it back in the sauce and toss to coat. Serve: Serve this Crockpot BBQ pulled chicken on Hawaiian rolls to make sliders, buns to make sandwiches, or plate it up with coleslaw, mashed potatoes, and cornbread. It’s also a great filling for tacos and burritos!
