If you’re looking for a no-fuss, flavorful meal, this Pulled BBQ Chicken Crock Pot Recipe is a game-changer! With just a few simple ingredients and minimal prep, you can enjoy tender, juicy, fall-apart chicken smothered in a sweet and smoky BBQ sauce. Perfect for sandwiches, sliders, tacos, or even on a salad, this dish will quickly become a family favorite. The best part? Your slow cooker does all the hard work, making it a perfect hands-off meal for busy days!
Why This Pulled BBQ Chicken Recipe Is Amazing
- Easy, No-Fuss Cooking: Just throw everything into the crock pot, and you’re good to go.
- Super Versatile: Serve it on sandwiches, sliders, tacos, or even baked potatoes.
- Great for Meal Prep: Make a large batch and use it throughout the week.
- Family-Friendly: The sweet and savory BBQ flavor is a crowd-pleaser for both kids and adults.
- Minimal Ingredients: Requires just a handful of pantry staples.
Ingredients
- 1.5 kg / 3 lb boneless, skinless chicken breasts or thighs
- 2 cups (480ml) BBQ sauce (your favorite brand)
- ½ cup (120ml) chicken broth
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Directions
- Prepare the Crock Pot:
Place the chicken breasts or thighs in the bottom of the crock pot. Season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder. - Mix the Sauce:
In a bowl, combine the BBQ sauce, chicken broth, brown sugar, and Worcestershire sauce. Stir until well combined. - Add the Sauce:
Pour the BBQ sauce mixture over the chicken, ensuring it’s fully coated. - Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork. - Shred the Chicken:
Remove the chicken from the crock pot and shred it with two forks. Return the shredded chicken to the crock pot, stirring to coat it with the remaining sauce. - Serve:
Serve warm on buns, over rice, or in tacos. Enjoy the smoky, saucy goodness!
Pulled BBQ Chicken Crock Pot Recipe
This Pulled BBQ Chicken Crock Pot Recipe is an easy, hands-off way to make tender, flavorful chicken for sandwiches, sliders, or tacos. Slow-cooked in your favorite BBQ sauce, the chicken becomes juicy, smoky, and sweet. It’s perfect for meal prepping or feeding a crowd without much effort. Just set it, forget it, and enjoy!
Ingredients
- 2 lbs 0.9 kg boneless, skinless chicken breasts (or thighs)
- 1 small onion 0.25 lb, sliced
- 2 cups 1 lb BBQ sauce (your favorite brand or homemade)
- ½ cup 0.12 lb chicken broth or water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Prepare the Ingredients
- Place the sliced onion at the bottom of the crock pot to add flavor and keep the chicken from sticking.
- Lay the chicken breasts (or thighs) on top of the onions.
Step 2: Add the Sauce and Seasonings
- In a bowl, mix the BBQ sauce, chicken broth, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
- Pour the sauce mixture evenly over the chicken.
Step 3: Slow Cook the Chicken
- Cover the crock pot and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and easily shredded with a fork.
Step 4: Shred the Chicken
- Once the chicken is done, use two forks to shred it directly in the crock pot. Stir the shredded chicken to ensure it’s well-coated in the sauce.
Step 5: Serve and Enjoy
- Serve the pulled BBQ chicken warm on buns, in tacos, or over rice. For added flavor, drizzle with extra BBQ sauce and top with coleslaw.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
- Freezer-Friendly: Freeze pulled chicken in a sealed bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Add-Ins: Add sliced bell peppers or jalapeños to the crock pot for extra flavor.
- Serving Ideas: Serve on toasted brioche buns, in wraps, or over mashed potatoes.
Tried this recipe?Let us know how it was!
Notes
- Chicken Thighs or Breasts: Thighs tend to be juicier, but breasts work great too.
- Make It Spicy: Add cayenne pepper or hot sauce to the sauce for a spicy kick.
- Saucy or Less Saucy? If you prefer it saucier, add more BBQ sauce just before serving.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! This dish tastes even better the next day. Simply reheat in the crock pot or on the stove.
What’s the best way to reheat it?
Reheat in the crock pot on low or in the microwave. Add a splash of broth or extra BBQ sauce if it looks a bit dry.
Can I use frozen chicken?
Yes! Just add an extra hour to the cooking time if using frozen chicken.
Can I use a different sauce?
Absolutely! Swap the BBQ sauce with buffalo, teriyaki, or honey mustard for different flavors.
What other toppings work well?
Pickles, coleslaw, sliced onions, or jalapeños all make great toppings for BBQ chicken sandwiches.
Tips and Notes
- My Tip: Serve this pulled chicken on toasted brioche buns with coleslaw for the ultimate sandwich experience.
- Pro Trick: For extra smokiness, add a drop or two of liquid smoke to the BBQ sauce mixture.
- Serving Suggestion: Pair with cornbread, baked beans, or a side of potato salad for a full BBQ feast.
Variations
Switch things up with one of these fun variations:
- Buffalo Pulled Chicken: Use buffalo sauce instead of BBQ sauce for a spicy, tangy version.
- Sweet and Spicy: Add honey and sriracha to the sauce for a sweet-spicy kick.
- BBQ Chicken Nachos: Use the pulled chicken as a topping for nachos, along with melted cheese and jalapeños.
- Hawaiian Pulled Chicken: Add pineapple chunks to the crock pot for a tropical twist.
- BBQ Chicken Tacos: Serve the pulled chicken in tortillas with slaw and avocado for delicious tacos.
