Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crockpot BBQ Pulled Chicken Recipe

Crockpot BBQ Pulled Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 22 reviews

  • Author: admin
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

Description

This Crockpot BBQ Pulled Chicken recipe is a simple and flavorful slow cooker meal perfect for busy weeknights. Tender chicken breasts or thighs are cooked low and slow in a tangy, sweet, and smoky BBQ sauce, then shredded directly in the crockpot for easy serving. Serve it on buns, in wraps, or over rice with extra sauce for a delicious family-friendly dinner.

Ingredients

Scale

Chicken

  • 2 pounds boneless, skinless chicken breasts or thighs

BBQ Sauce Mixture

  • 1 cup BBQ sauce (your favorite variety)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional

  • Extra BBQ sauce for serving

Instructions

  1. Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs in the bottom of your slow cooker, evenly spaced to allow the sauce to coat all pieces.
  2. Mix the Sauce: In a medium bowl, combine the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Whisk until well blended.
  3. Add Sauce to Chicken: Pour the BBQ sauce mixture over the chicken in the slow cooker and gently stir to ensure all chicken pieces are well coated with the sauce.
  4. Cook Low and Slow: Cover the slow cooker with its lid and cook the chicken on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should become very tender and easy to shred.
  5. Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it thoroughly with the sauce to distribute the flavors evenly.
  6. Rest and Absorb Flavors: Let the shredded chicken sit in the warm slow cooker for 10 to 15 minutes to allow it to fully absorb the BBQ sauce flavors.
  7. Serve: Serve the pulled chicken hot on sandwich buns, in tortillas or wraps, or over cooked rice. Add extra BBQ sauce on top if desired.

Notes

  • This recipe freezes well—store cooled pulled chicken in an airtight container for up to 3 months.
  • Add hot sauce or red pepper flakes for a spicy kick.
  • Pairs wonderfully with coleslaw on a sandwich for added crunch and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 290
  • Sugar: 15g
  • Sodium: 540mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 0g
  • Protein: 35g
  • Cholesterol: 105mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

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