Crock Pot BBQ Chicken

Close-up of crock pot pulled bbq chicken on a bun with cole slaw on top.

5 from 15 votes

Crock Pot BBQ Chicken is a fork-tender pulled chicken that you don’t want to miss. The mix of sweet barbecue sauce with brightness from the apple cider vinegar is the perfect blend of flavors. This chicken is so delicious piled on a soft bun, served with your favorite picnic sides!

Prep Time5

Cook Time3

Total Time3 5

Course: Main Course

Cuisine: American

Servings:

Calories: 201kcal

Author: Ryan Allen

Equipment

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