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Crockpot BBQ Pulled Chicken

  • Author: Avery
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (depending on heat setting)
  • Yield: 6 servings 1x
  • Diet: Gluten-free (if using gluten-free BBQ sauce and buns)

Description

This Crockpot BBQ Pulled Chicken is the perfect set‑it‑and‑forget‑it dinner. Juicy chicken breasts slow‑cook in a sweet, tangy, smoky barbecue sauce until they’re fall‑apart tender, then get piled high on soft buns with crunchy coleslaw. It’s easy, crowd‑pleasing, and ideal for busy weeknights, meal prep, or casual entertaining.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 cup BBQ sauce (your favorite brand)
  • 1/2 cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Hamburger buns, for serving
  • Coleslaw, for topping (optional)

Instructions

  1. Place the chicken breasts in the bottom of the crockpot in an even layer.
  2. In a medium bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
  3. Pour the BBQ mixture evenly over the chicken, turning the pieces so they’re fully coated in sauce.
  4. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
  5. Transfer the cooked chicken to a cutting board or large bowl and shred it using two forks.
  6. Return the shredded chicken to the crockpot and stir to coat it thoroughly in the sauce. Let it sit on WARM for 10–15 minutes so it can soak up more flavor.
  7. Toast the hamburger buns if desired. Spoon the BBQ pulled chicken onto the buns and top with coleslaw, if using. Serve warm.

Notes

  • Use a BBQ sauce you really love—its flavor will define the whole dish.
  • If the sauce seems too thin after shredding, leave the lid off and cook on HIGH for 10–15 minutes to reduce slightly.
  • This recipe scales up easily for parties; just be sure not to overfill your crockpot.
  • Leftover pulled chicken keeps well in the fridge for up to 4 days and freezes for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
  • Category: Main Course
  • Method: Slow Cooker / Crockpot
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe (about 1 sandwich worth of chicken)
  • Calories: 320 kcal
  • Sugar: 14 g (estimate, varies by BBQ sauce)
  • Sodium: 650 mg (estimate, varies by BBQ sauce and broth)
  • Fat: 7 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 1 g
  • Protein: 36 g
  • Cholesterol: 100 mg

Keywords: crockpot bbq pulled chicken, slow cooker pulled chicken, easy bbq chicken sandwiches, weeknight dinner, meal prep

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Find it online: https://averyrecipes.com/crockpot-bbq-pulled-chicken/