Crock Pot BBQ Chicken is a hit in our house! It's smothered in BBQ sauce and spices, cooked low and slow in the Crock Pot, then shredded. This is so good on sandwiches, sliders, burritos, tacos, rice bowls, and salads.
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I love making this Crock Pot barbecue chicken for a party, potluck, or picnic. It's slightly sweet and slightly salty, fall-apart tender chicken that you can throw together without much effort. We have yet to find a crowd that doesn’t devour every bite!
If you like easy Crock Pot recipes, next you’ll want to try our BBQ Pulled Pork, Slow Cooker Steak ,Potatoes, and Corn, and this Slow Cooker Hawaiian Pulled Pork.
Why You'll Love This Recipe
- Amazing Flavor: This recipe yields restaurant-quality slow cooker pulled chicken that’s sure to impress. It’s definitely one of my favorite pulled chicken recipes.
- Simple Recipe: This barbeque pulled chicken is so easy to make! The ingredient list is short and the steps are simple, but the result is out of this world.
- Versatile: Serve this shredded bbq chicken however you want, whether in a sandwich or with other sides. You can also mix up how spicy you make it.
Ingredients
- Boneless, Skinless Chicken Breasts: Look for chicken breasts of similar size to ensure they cook evenly. Boneless, skinless thighs would work too.
- Barbecue Sauce: You can use any kind of BBQ sauce for this easy pulled BBQ chicken, so go with your favorite whether it’s sweet, smoky, spicy, or tangy.
- Apple Cider Vinegar: Apple cider vinegar gives a slightly sour zing of acidity to the sauce. It’s a great way to balance the flavor, especially if you’re using a sweet BBQ sauce.
- Minced Garlic: Fresh minced garlic goes a long way in adding flavor to this savory slow cooker bbq pulled chicken. In a pinch, you can use garlic from the jar or garlic powder to add the flavor.
- Brown Sugar: I love the hint of molasses from the brown sugar in the sauce for the Crock Pot shredded BBQ chicken.
- Seasonings: I used onion powder, black pepper, and paprika. You could also use smoked paprika or add a little mustard powder.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Make It Spicier: Add a sprinkle of chipotle powder, chili powder, or cayenne pepper for more heat in the BBQ shredded chicken! You could also add chipotle peppers in adobo sauce.
- Vary the Sauce: You can use a Carolina-style sauce that has more mustard and vinegar for more tanginess, or a Kansas City-style sweet sauce with more brown sugar and molasses flavor.
- Paleo-Friendly: Use a paleo-compliant BBQ sauce (or make your own with tomato paste, coconut aminos, and approved sweeteners) and omit the brown sugar.
- Buffalo Style: Replace half the BBQ sauce with buffalo sauce for a spicy twist that you can use for buffalo chicken sandwiches or wraps.
How to Make BBQ Chicken in the Crock Pot
The first time I made this, I was seriously shocked at how these 5 simple steps are all it takes to make such an appetizing BBQ chicken dish.
- Step 1: Add the Chicken. Place the chicken breasts at the bottom of your slow cooker.
- Step 2: Add the Sauce. Whisk the BBQ sauce, apple cider vinegar, garlic, onion powder, black pepper, paprika, and brown sugar in a bowl. Pour the sauce over the chicken.
- Step 3: Cook. Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Step 4: Shred the Chicken. Use two forks and pull through the meat in opposite directions. You can do this on a plate or board, then mix the chicken back into the sauce.
- Step 5: Serve. Enjoy the shredded barbecue chicken on buns or rolls or over rice.
Hint: Shredding the Chicken
Be sure the chicken is still hot when you shred it. It’s much easier that way than once it’s cooled. For even easier shredding, use a hand mixer on the lowest setting. Two forks always works, too!
Expert Tips
- Know Your Slow Cooker: Every slow cooker is a little different in terms of how fast it cooks. Note that if yours is really full, it will take longer.
- Don't Overcook: Keep an eye on the chicken so it doesn't overcook and dry out towards the end of the cooking time. You will be looking for a safe temperature of 165°F.
- Storing and Reheating: Leftovers keep in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Thaw leftovers in the fridge overnight. Reheat the dish in the slow cooker, a saucepan on the stove, or the microwave on medium heat for 30-60 second intervals until it is heated through.
Serving Suggestions
You can use this BBQ chicken in countless different tasty meals! It’s great for a family dinner, lunch the next day, birthday party, poolside picnic, or game-day appetizer. I never regret making it and always have fun mixing up how I serve the leftovers. Here are some ideas for you.
- Pile the Crock Pot BBQ pulled chicken on a toasted brioche bun with coleslaw and pickles or on Hawaiian rolls with a slice of pepper jack cheese for a game-day appetizer.
- Have a spring or summer picnic with BBQ chicken, crockpot corn on the cob, cucumber salad, and slices of fresh, cold watermelon. It's also great with heartier dishes like cheesy corn casserole and mac and cheese.
- Top Texas toast with shredded BBQ chicken, sliced red onion, and melted cheddar.
- Make a rice bowl with cilantro-lime slow cooker rice, black beans, corn, avocado, and ranch.
- Make a unique homemade flatbread or pizza with BBQ chicken, mozzarella cheese, and red onions.
Recipe FAQs
The chicken may become tough if overcooked or if using lean chicken breasts. To avoid this, cook for a shorter time, consider using chicken thighs for more moisture, and add liquid like chicken broth or sauce.
If your crockpot chicken isn't shredding, it may be undercooked or not tender enough. Ensure it reaches an internal temperature of 165°F and allow it to cook until fork-tender. In addition, if you let your chicken get too cool before shredding, it will be more difficult so make sure to shred while it's still hot.
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Crock Pot BBQ Chicken
Ingredients
- 2 lbs chicken breast
- 1 (18 oz) bottle barbecue sauce
- 3 tbsp apple cider vinegar
- 2 tsp garlic (minced)
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp paprika
- 3 tbsp brown sugar
Instructions
- Place chicken breasts in the bottom of a 6-quart slow cooker.
- Add BBQ sauce, apple cider vinegar, garlic, onion powder, black pepper, paprika, and brown sugar in a medium bowl. Whisk until well combined and pour over the chicken.
- Cover and cook on high for 2-3 hours or low for 4-6 hours.
- Shred the chicken in the slow cooker with two forks. Then mix into the sauce.
- Serve on buns or over rice, and enjoy!
Notes
- Select chicken breasts of similar size to ensure they cook evenly. If you have varying sizes, consider cutting larger pieces in half so everything finishes cooking at the same time.
- If your BBQ sauce is particularly sweet, consider adding a bit more apple cider vinegar. If it's very tangy or spicy, you might want to increase the brown sugar slightly to achieve the perfect sweet-savory balance.
- For fall-apart tender chicken that shreds effortlessly, cook on high for 2-3 hours or low for 4-6 hours, but remember each slow cooker heats differently. The chicken is done when it reaches 165°F and pulls apart easily with forks.
- This recipe makes fantastic leftovers that maintain their flavor for up to 4 days refrigerated. For meal prep, portion into airtight containers and freeze for up to 3 months for quick weeknight dinners.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Bree C says
This recipe has easily become a family favourite. Thank you!
Ryan Allen says
That makes me so happy to hear.
Kristin Worthington says
Man, I am so pumped to be making this for the 2nd time today. I've made a lot of Pulled Chicken Sandwiches, but this is by far my favorite!
Ryan Allen says
That’s awesome to hear! So glad this recipe is a hit for you. Sounds like it’s earned a permanent spot in your meal rotation.