This post may contain affiliate links. Read my disclosure policy.
This crockpot pulled chicken is so easy to make – everything just goes into the slow cooker without any special prep. It’s fall-apart tender, juicy and delicious. We put it on rolls with our coconut coleslaw and crisp dill pickle chips.
It was sweet, salty, savory and so satisfying. I invited my family over for crockpot bbq chicken sliders and everyone loved them. My son even asked for refills on the chicken (which is a big deal). l’m pretty sure all of the adults had seconds. Great reviews all around on this one! If the picture above hasn’t convinced you yet, the next one will!
This is a great way to make meat for company or your family when you don’t have time to stand over the stove. You can throw everything in your slow cooker before church and it’s ready when you come home. Such a treat! PS. the coleslaw can be made when you start the chicken – just refrigerate it until ready to serve..
Ingredients for Slow Cooker Shredded Chicken:
3 lbs (about 5-6 count) boneless, skinless chicken breasts, trimmed of fat
1 1/2 cups BBQ Sauce (Try Homemade BBQ Sauce or Sweet Baby Rays Honey BBQ)
1/2 medium onion, grated (with juice)
1 Tbsp olive oil
1 Tbsp worchestershire sauce
2 Tbsp brown sugar
How to Make Crockpot BBQ Chicken:
1. Stir together all sauce ingredients in a 5-6 qt slow cooker.
2. Add chicken and turn to coat. Cover and cook on high 2 to 3 hours or on low for 6 to 7 hours. Check on it early since timing can depend on the thickness of your chicken and the size of your slow cooker. It will also cook faster if making a smaller batch. Chicken is done when cooked through to an internal temperature of 167˚F and easy to shred.
3. Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce
↑↑↑ Wishing I had leftovers…
Slow Cooker BBQ Chicken Recipe
Ingredients
- 3 lbs chicken breasts, (boneless, skinless)
- 1 1/2 cups BBQ Sauce, I used Sweet Baby Rays Honey BBQ
- 1/2 medium onion, grated (with juice)
- 1 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
Instructions
- Stir together all sauce ingredients in a 5-6 qt slow cooker.
- Add chicken and turn to coat. Cover and cook on high for 2 to 3 hours or for 6 to 7 hours on low. Check on the chicken earlier if using smaller chicken pieces, if making a smaller batch, or if you know your slow cooker runs hot. Chicken is done when cooked through to an internal temperature of 165˚F and is easy to shred.
- Remove chicken to a cutting board and shred each breast using two forks. Place shredded chicken back in the crock pot and stir to coat with the yummy sauce.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Serve in buns with the best coconut coleslaw and dill pickle chips. Yum!!
I made this and it was delicious.
I put it on a portuguese roll.
Came out lovely!
The Worcestershire was a little heavy tasting for me…. I will cut it down to a half a tablespoon next time.
I have to make it ahead of time…. Can it reheat in a low oven?
Hi Susan! I’m so glad you enjoyed it. Yes, it can be reheated in the oven. I would keep it covered with foil and add a splash of water or broth to keep it moist.
Can this recipe be doubled in the same crockpot?
Hi Patty! Here is what one of my viewers said: “I doubled this today, and it filled my crockpot to about an inch from the top. Cooked very well at the low setting for about six hours. The sauce was very runny, as I expected with the chicken juices. I just put the sauce into a pot on the stove and simmered until it thickened – this took at least twenty minutes, since I had a lot of sauce 🙂 The flavour was so good, and the amount of sauce was perfect once I cooked off some of the excess moisture! Thanks for the great recipe – will keep making for sure!”
Looks delicious. Can you use rotisserie chicken breast meat that is already cooked?
Hi Linda, I haven’t tested this with rotisserie to advise. We also took a look at our reader comments and haven’t found anyone trying it to advise on a time or process. If you experiment, let me know how you liked the recipe.
I have made this several times and it is a keeper for sure! So tasty and the family loves it!
That is the best when the family love what we moms make. That’s so great!
Really great recipe. Have made several times. Can it be frozen?
Thank you! One of readers shared this comment “I routinely freeze half of it for an easy meal later. No complaints from my picky family. Great recipe!” Hope that helps.
Very yummy! Seems really wet toward the end.. but we let it sit a little longer after shredding the chicken and it was perfect ! Also, I would recommend just shredding your chicken in the pot. Who needs the mess or more dishes?
Is there an option for starting with frozen chicken chicken breasts?
Hi Yajaira, You’d have to experiment with it. I worry that frozen chicken would water it down.
I am trying this today using frozen I’m starting my chicken alone for now to let it defrost so I can pour off the extra water then add the sauce and cook on low I’ll let you know how it goes
Can the same recipe be used to cook in a regular pot?
greetings from paris, france
Hi Paul! Yes, that will work. Here is what one of my viewers said: “You can make it in any pot with a lid right on the stovetop. I use my Dutch oven and keep it covered on low for 2 or 3 hours. It’s absolutely delicious!”