Crockpot BBQ Pulled Chicken

I make this when I know that my week is going to be hectic. I throw it together in the morning (it takes about 10 minutes of actual work time) and then I have saucy, tender chicken waiting for me when I get home that night. I use it for sandwiches, nachos, rice bowls…whatever!

Why This Crockpot BBQ Pulled Chicken Works

Instead of adding the chicken to the crockpot, and then the sauce, I stir together the sauce ingredients in a bowl, add the chicken, and stir until the chicken is thoroughly coated. Then I add the chicken/sauce mixture to the crockpot. Yes, it’s an extra bowl to wash, but the chicken isn’t bland in the middle with sauce on top, it’s flavorful throughout!

What You Need

All you need is eight ingredients, and I’m sure you already have most of them on hand: boneless, skinless chicken breasts, Rib Rack Original BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder and half a yellow onion.

Pick a BBQ sauce you like, ideally one you’d eat straight from the spoon. It’s going to flavor this chicken, so pick wisely. Worcestershire sauce, vinegar and brown sugar give the sauce some backbone and a bit more tang and sweetness. And smoked paprika adds just a hint of that smoker flavor. Chop the onion small since it cooks right into the sauce. No giant pieces of onion in your sandwich!

How To Make It

Combine all of the ingredients (BBQ sauce, brown sugar, vinegar, Worcestershire, paprika and garlic powder) in a large bowl and whisk together until the brown sugar is completely incorporated (so your sauce doesn’t end up gritty!).

Add the onion and chicken to the bowl and toss with tongs to coat the chicken with the marinade. Be sure to get the sauce under all of the crevices of the chicken, as this will really make a difference!

Transfer everything to a slow cooker, arranging the chicken in an even layer as best you can. Cover and cook on low for around 6 hours or on high for 3-4 hours, until the chicken falls apart easily when pulled with a fork.

Shred the chicken using two forks right in the Crock-Pot (this only takes a minute or two for chicken breasts). Stir to coat and allow to sit for about 10 minutes before serving to allow the shredded chicken to reabsorb some of that delicious liquid.

Tips For The Best Pulled Chicken

Check for doneness at the lower end of the time range, since each slow cooker will vary. If the chicken doesn’t shred easily with a fork, continue cooking 30 minutes longer. The breasts should register 165 degrees. Since chicken breasts are lean, they’re prone to drying out if you overcook them.

Remove the lid for the last 20-30 minutes if needed, to allow the sauce to reduce and thicken. Don’t be tempted to add any liquid (broth/water) as the chicken will release more than enough liquid during cooking and this will just dilute the sauce! Use a thick BBQ sauce for this reason as well.

If there’s any fat on top of the chicken, spoon it off. This will only take a minute and will help prevent the shredded chicken from being greasy.

Easy Variations

Dark meat fans can use boneless chicken thighs instead of breasts in this crock pot chicken recipe. Thighs have more fat and will be more flavorful and juicy. Thighs do well in the crock pot and won’t dry out like breasts can if cooked on low for 6 hours. For a spicier sauce add 1/2 teaspoon cayenne pepper or use chipotle chili powder instead of paprika. You could also add a few dashes of liquid smoke for a smoky flavor.

My Favorite Way To Use It: BBQ Pulled Chicken Sandwiches

But 9/10 times I make this chicken into a sandwich. Soft brioche bun, cheddar cheese, coleslaw, dill pickles and pickled jalapeños on the side. You have to have that sweet creamy crunchy cold slaw with the warm sticky sweet and salty chicken. That’s the beauty of it.

For a full explanation on how to make these BBQ pulled chicken sandwiches (and keep the bottom bun from getting soggy!), check out my BBQ pulled chicken sandwich recipe.

Other Ways To Serve Pulled Chicken

Once you’ve got a container of this in the fridge, dinner will pretty much take care of itself. Spoon it over a baked potato or white rice, turn it into BBQ chicken nachos (just pile it on tortilla chips, top with cheese and jalapeños), use it to make quesadillas or pile it on a pizza with mozzarella and red onion. Or, if you’re having a party, spoon it onto slider buns and let your guests create their own (this is where the slow cooker comes in handy again, since you can leave it on warm during your party and serve it buffet style!).

Storing And Reheating

Any leftover BBQ chicken can be stored in an airtight container in the refrigerator for up to 4 days. I usually save mine with a little of the sauce it cooked in so it doesn’t dry out. To reheat, place the chicken in a pan over medium low heat and add a splash of water or additional BBQ sauce. Stir until heated through.

It freezes well too. Let it cool, then bag it up in freezer bags with some of the juices. Squeeze out as much air as you can before sealing and freeze for up to 3 months. Defrost it in the fridge overnight, then reheat as normal.

Frequently Asked Questions

Can I use frozen chicken? No. Thaw it in the refrigerator the night before. Cooking it from frozen keeps the chicken at an unsafe temperature for too long in the slow cooker.

Can I cook it on high? Yes, you can cook it on high for 3 to 4 hours. The chicken will be more tender if cooked on low, but if you’re pressed for time, go ahead and cook it on high.

How do I keep it warm for a party? Shred it and turn the heat to warm. Stir occasionally and add a little more bbq sauce if it seems too dry. It will keep for about 2 hours.

Can I prep it as a freezer meal? Yes, this works great as a freezer meal. Mix the sauce and dump into a gallon freezer bag along with raw chicken and onions. Thaw in the refrigerator overnight, pour into the crockpot and cook as directed.