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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!!
I’m surprised you don’t start with simmering it in the slow cooker and chicken broth shred it and then cook again in barbecue? Have you tried that? I’m about to lol good eats
Hi Nate, I have not, but I bet its worth a try! Thank you so much for sharing that with me.
Did it work? I have leftover chicken that I’d like to try this with but I’m worried it will over cook to the chicken and fry it out or did it stay juicy and tender? If so, How long did you cook the chicken the second time in the sauce?
I have made this slow cooker chicken several times. I use a different BBQ sauce (a chipotle flavoured one) and skip the sugar, but it turns out sooo good every time. I used it for tacos, in a chicken salad or in sandwiches. Thank you for this, I am always looking for easy to make and flavourful recipes.
So glad you love it! Thank you for sharing.
I made this for a 2nd time for Super Bowl. This time I had some really large chicken breasts and decided to season them and sear in a pan. It was def. still very raw when I added to the slow cooker (cooked for high 3 hours; then set to warm). Was way better doing it this way the 2nd time. More flavorful. I also added liquid smoke to the sauce. Also better flavor. Will continue to use this recipe as it’s so easy and yummy!!
Hi Kathy! That’s great to hear. Thank you for sharing. I’m glad you loved the recipe.
Can I use onion powder instead of grated onion and also I use sweet baby Ray’s regular BBQ sauce instead of honey stuff. Will this alter taste much?
Hi Shante, it should be fine to use those. Let us know how you like the recipe.
I need to double this recipe. Can I do so in a 4-quart crockpot?
Hi Lois, That may be cutting it close, but it may work. We were able to fit 3 lbs into our 6 quart just fine.
I have a 8qt size crockpot. Would this affect the cook time or recipe at all?
Hi Gianna, it may cook a bit quicker, but it shouldn’t alter the time by much. I would watch it closely for the last little bit. I hope you love this recipe.
I’m planning on making this for a potluck. I was going to cook it the day before and reheat it the next day.
What is the best way to reheat it (for food safety reasons)? Can I just reheat in the crockpot? Thanks!
Hi Sandra, It’s best made the morning of, but you can make it a day ahead and refrigerate then reheat the next day adding a splash of water if needed. It will reheat well since it’s a moist chicken.
Thanks for your response.
Can it be reheated in the crockpot?
Yes, you can reheat the next day adding a splash of water if needed. It will reheat well since it’s a moist chicken.
Can you make this with beef? I already bought the beef but this looks good and simple!
Hi Shauna! I have not tested this recipe with beef to advise. If you experiment, let us know how it turns out.
Hi there! Would I be able to make this on the stovetop if I don’t have a slow cooker?
Hi Charlotte! You can follow my instructions for the sweet and spicy baked chicken to bake it, but you can make it on the stovetop too.
Recipe was bland. Don’t understand how it got so many 5 star reviews.
Hi Lauren, this is normally very flavorful. You might consider if any substitutions were made or it could be due to using a different BBQ sauce? The one we recommend is a sweeter variety which adds great flavor to the sauce. Also, be sure to put the chicken back into the sauce once it’s shredded so it can absorb the sauce.
Can this be made ahead of time and frozen? Would I warm it up with a splash of water?
Hi Heidi! I have not tested freezing this but I assume it could be. Let us know how it works if you try.
You can add a splash of water if needed. The chicken is moist and tends to reheat well without being dry.
Great BBQ chicken sandwiches. I halved the recipe and added hot sauce to heat it up. Love the brown sugar, it gave it a smokey taste.
Hi Jeff, great to hear that you enjoyed this recipe! Thank you for your feedback and review.
Hi, Natasha. I’m going to make this recipe for a party in a few
days. Should the brown sugar be packed on the tablespoon or just be scooped up loosely? Thank you.
Hi Elaine, packed into the tablespoon is fine but this can be adjusted based on preference.
Super duper easy, also easy to modify by adding a little extra honey, red pepper flakes, black pepper, etc. to please any crowd. The chicken was tender with just the right amount of sauce. definitely recommend topping with coleslaw. Delicious!
Awesome and love it! Thank you for your good comments and feedback.
Can I use frozen chicken breasts? Can I put them in the cooker frozen, or do I need to defrost them first?
Hi Debra! You’d have to experiment with it. I worry that frozen chicken would water it down.
I used Costco flash frozen chicken breasts, defrosted them in the fridge for a day and a half until mostly defrosted but still a little crystally. I poured out all the water from the flash freeze and they turned out wonderfully! Thanks for the recipe!
What can I substitute for olive oil? I have a friend who is allergic.
Hi Marilyn, we prefer olive oil, but canola oil, vegetable oil or sunflower oil may also work.
Natasha, Just wanted to let you know I made your Slow Cooker BBQ Recipe as well as your Creamy Coconut Coleslaw Recipe. Both recipes were easy to make and both tasted delicious❤️ Instead of dill chips I steamed corn on cobs. Thank you for posting your recipes!
You’re welcome and I’m happy to know that you’re enjoying my recipes!
Quick question about using skinless, boneless chicken thighs instead of leaner breasts. Would the time have to be adjusted because thighs are a little more fatty or is the time still the same because of weight? I just don’t want the chicken to come out too dry or even undercooked if I need to adjust the time.
Hi Cynthia. I have not tested this recipe with thighs but I think it should work without making adjustments (assuming they are boneless). IF you have a food thermometer to check, the internal temperature of the chicken should be 165℉ for safe consumption.
So easy and so good! This will be my go to recipe for shredded BBQ chicken. Loved it!
Hi Sue! I’m happy to hear that this is your go-to. Thanks for sharing.
Can this recipe be halved? If so, does cooking time have to be adjusted? I can’t wait to make this, it looks delicious!
I Sue, yes, this recipe can be halved. Here’s what one of our readers wrote: “I halved the recipe, and followed it exactly, besides putting a little hot sauce. I cooked it for 2 hours, and a little more after I shredded the chicken. I LOVE pulled pork, but don’t ever have meat to make it. However, THIS RECIPE is just as good as pulled pork, and way cheaper!! I will be using this recipe from now on, whenever I crave the sweet, yet savory flavor of this. Thank you so much for sharing! ❤” I hope this helps!
Tripled this recipe for a group of 25 last night. My only concern was the sauce tasted watered down, probably from all the moisture coming out of the chicken as it cooked. We ended up serving it with more Baby Rays sauce to squirt on top to increase the flavor. I wondered if I should cook and shred the chicken, drain any liquid, then add the sauce ingredients for the last hour? Any suggestions?
Hi April, did you possibly use frozen chicken? That could be the culprit. But I also read from one of our readers that chicken breasts can be injected with up to 20%+ of a saltwater solution, which could be released during the cook. I think it may be a good idea to drain some if you have excess water.