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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), about 5-6 count
- 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!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can this BBQ pulled chicken be made ahead of time and frozen?
Hi Cathy! Yes. I would shred it before freezing and completely finish the recipe then let it cool before storing.
Can I use my crockpot for this recipe and if so how do I adjust the time and setting?
It should be fine using the instructions in this recipe.
Delicious! Made this slow cooker chicken recipe for the first time this evening for my parents and husband and they all loved it. Only change I made was reduce the BBQ sauce to 1 cup based on feedback it being a little runny. Consistency came out perfect. I will definitely make this again. Thanks!
Has anyone tried this with frozen chicken, or do I need to thaw it first?
Hi Mindy, You’d have to experiment with it. I worry that frozen chicken would water it down.
It’s recommended to thaw chicken before using it in a slow cooker for food safety.
I have made this recipe over 10 times in the last couple of years! it’s a family favourite, However, I am in a pinch today and have people coming over unexpectedly and I only have two chicken breasts and a tray of chicken thighs. Would it be OK to use both chicken thighs and chicken breast?
Hi Amel! That should be fine. Dark meat takes longer to cook than white meat, so check it for doneness. The safe internal temperature for cooked chicken thighs is 165°F (74°C).
Delicious! I’ve made this twice and both times it’s been a hit! My only question is what to do if it’s a little too liquidy?
I’m glad you loved it! You can try reducing the sauce or try mixing a tablespoon of cornstarch with a tablespoon of cold water.Stir and mix it in the recipe until the sauce thickens.
Will this work with a spicy BBQ sauce? I am cooking for someone who doesn’t like anything very sweet.
Hi Cc, yes that would work well with just about any flavor profile of bbq sauce.
I made this for guests with brioche buns and my own homemade coleslaw. It was so delicious! My guests asked for the recipe. I did check it for temperature, and mine finished early by 40 minutes on low. So I suggest that as a good step when making this recipe.
This was sooo delicious and easy to make! Thank you for the recipe!
You’re very welcome!
Can I make this in a large amount obviously I will add more sauce .I’m just wondering g if cooking time would be longer
Hello Dorothy! You can go to the recipe card and click Servings to adjust the serving size and ingredients list. However, please note that the instructions do not get updated, just the ingredients.
I have done something similar to your recipe before, so I am excited to try yours. But the only thing that has happened to me that is disappointing, is that the bbq sauce starts to burn around the edges near the end of the cooking cycle. Any suggestions? I will not be home to moniter it today and will be walking in my front door at the end of the day with guests hungry and ready to eat. Looking forward to hearing from you.
Hi Mary, it could be that your slow cooker runs hot or maybe heats unevenly?
I’m making this for a local soup kitchen meal and need to make about 70 servings- could I make this in the oven in covered foil trays?
Hi Donna! I have not tried that yet to advise of the proper timing and instructions. If you do an experimenbt, we’d love to know how it turns out.
FYI…made enough chicken for 70 servings…used about 14 lbs of boneless chicken breast, baked with some seasonings and small amount of chicken broth in two large foil trays, covered tight and baked on 250 for 4 hrs, drained water off and added bbq sauce, baked another hour on 250. Shred in stand mixer. Came out great!
Thank you for sharing that with us, Donna!
Can I use boneless chicken thighs instead of breasts? Thanks!
Hi Jodi. I haven’t tried that but it should be fine. We’ve had people try this recipe with thighs, pork etc. and loved the results.
Hi! I’m making this for a get together and someone doesn’t like onion. If I leave it out will it change the recipe drastically? Thanks
Hi Jackee! You can use onion powder or shallots instead.
I blend the onion into a liquid and it comes out amazing
How much is considered a serving of this pulled chicken?
Hi Stefanie, the serving size for the whole recipe is 8 (if used in sandwiches) the nutrition facts is per serving. Just divide the whole recipe by 8 to get each of the serving size.
Love this recipe! I’ve made it several times now. I make it with Sweet Baby Ray’s. It’s sooo good and easy to make. Thank you!
I’m so glad you’re loving it.
How many days would this last in the fridge as leftovers?
Hi J! It can be refrigerated for 3-4 days.
wondering if can use the sauce but buy ready cooked rotisserie chicken?
Sure. I don’t see why you couldn’t make this sauce and add it to your chicken.
Thank you. Did not realize you had responded. Disregard the previous message lol. Will be making it this weekend! Looking forward to a crowd pleaser.
This is my go to recipe for BBQ chicken! I use a bottle from Trader Joe’s, it’s a bit more than a cup and a half, whatever I dump the whole thing in anyway and follow the rest of your recipe. I just keep an eye on my chicken temp. I’ve even made it stove top and not in crock pot, same ingredients. It cooked a bit faster. Still delicious.
I halved the recipe because I have a small crockpot and I’m only cooking for two, but otherwise followed the recipe as written, until it came time to serve. I found the chicken a bit dry and the sauce too liquid, so I ended up salting the shredded chicken and reducing the sauce to thicken on the stovetop, before mixing the shredded chicken back in. I saw the author state in another comment that salt isn’t needed because the sauce is flavorful – it is flavorful, but the recipe *definitely* needed salt… All the flavors came together much better once it was salted. Also, based on cooking chemistry, I’m sure I would not have found the chicken dry had I salted it to start with. (Salt added to protein before cooking allows it to stay juicier.) I’ll make it again and salt my chicken from the start, which will likely make it a 5 star for me.