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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!!
The recipe seems amazing! Generally not a giant BBQ chicken fan but love pork, has anyone made this with pork and how did they adjust?
Hi Jill, It depends on the cut of pork you are using. We generally use this pulled pork recipe when using pork. Pork usually needs more time to tenderize.
Love this recipe!! I use minced garlic instead of onions, and different flavors of Stubb’s bbq sauce. My daughter likes “sticky sweet” and hubby likes a combo of spicy and original! So easy to make. Thank you!!
I’m glad you were able to make different variations for your family. Thank you for sharing that with us!
I made this yesterday and used less chicken since it’s just my husband and I and typically we end up with too many leftovers that end up thrown away. I cooked on low and after 3 1/2 hours when I checked it the temperature was 165 so I turned it to low, shredded the chicken and put it back in the sauce (love the sauce!). The chicken was SO tough!! My husband barely ate any and now we are in the same position….food wasted. I love your recipes but this one was a fail. Not sure why.
Hi Cindie! I’m sorry it didn’t work out for you. If it wasn’t easy to shred, it needed more time in the slow cooker. Even if the temperature reads 165 internally, it may not have stayed in the slow-cooking phase long enough to tenderize and break down the connective tissue.
It’s not wasted, you could put it back in for 1-2 more hours. Add a little liquid.
Easy to prepare, quick clean up and my picky eaters love it! Have been making this for years!
I made this! It was delicious! Chicken was soooo tender. I think adding the oil helped the chicken breast not to be too dry.
I also omitted the brown sugar, as my bbq sauce was plenty sweet.
Thank you – will be making this again.
You’re very welcome! I’m happy to hear that you enjoyed them!
For easy shredding pop all the chicken into a stand mixer on low speed. Hand held mixer will also work just make sure the bowl is big.
This recipe was so so delicious! It will definitely be a repeat in my house.