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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!!
How much does this recipe serve. Just wondering as having 10 people for a b cue and need to know how many chicken breasts to make,thx
Hi Pat! I have the number of servings listed at the top of the recipe card. It serves 8 when used for sandwiches. I hope that helps. You can also increase/decrease the number of servings in the recipe card and it will convert the recipe for you.
Wow the flavors are intense!!! I’m so impressed by such a simple recipe, yet FULL OF FLAVOR!!!! I’m going to make this a million times over.
Aaw, thank you for the wonderful comments, Marina!
Tastes amazing and so EASY!! I followed the recipe exactly & just a handful of ingredients & a slow cooker made me look like a pro! I served it with coleslaw on kings Hawaiian rolls; accompanied by corn on the cob! It was my contribution to Fourth of July dinner, and it went fast! Thanks xx
Sounds amazing! Thank you for sharing.
Hello Natasha. I am super excited to make this recipe for a beach party I am throwing for my husband’s birthday. However, I am going to need to make it the day before. How long do you recommend reheating in the crockpot on low before serving…..I’m just trying to avoid drying it out and have read your multiple posts about it being best to make the morning of. Thanks for any advice.
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.
Can this be made in an instapot? What would the time accommodations be if it can be?
Hi Christine, I haven’t tested that, I think that would be a great experiment, but I really can’t provide specific instructions without testing it. I love my instant pot, but things don’t always translate how I hope they would go in the instant pot. I will add it to my list, but let me know how it goes if you experiment before I do.
I am trying it in my crockpot quickpot. I t has an option for slow cook. I will cook it for 3 hours. I will let you know.
Made this for a family gathering today. Was a big hit. Needed to accommodate gluten intolerance and this fit the bill. Also made the coconut milk coleslaw and it was delicious. Used lime juice in that.
Hi Kathryn! I’m so happy to hear it was a hit! Thank you for sharing.
This recipe is awesome! Easy to prepare. Great for large crowds!
It really is the best for a crowd! I’m so glad it was a hit, Janet!
This was so delicious! It was so easy to prepare too.
I used the barbecue pulled chicken and made chicken quesadillas. So tasty!
The only variation I made to the recipe is using a bbq sauce without sugar.
Hi Terry! That’s wonderful. I’m so glad you loved the recipe. Thank you for your feedback,
Want to make this recipe but do not want to put the bbq sauce on the chicken (individual preference for those who don’t want it.) What would I substitute for the liquid to replace the bbq sauce?
Hi Trish, I haven’t tried any substitution to advise. If you try it as an experiment, we’d love to know how it turned out.
We have used Italian dressing and then had bbq sauce on the side and it works great!
Great pulled chicken. The best I’ve had yet. The family loved it. Definitely a family favorite.Thanks for sharing
It’s my pleasure, Dave! Happy to know that this is the best that you;ve tried. Thank you for sharing!
I made the BBQ chicken and the creamy coconut coleslaw and it is so yummy!! i do love trying your recipes Natasha Kitchen!!
I’m so happy to know that you’re enjoying them, Laurie!
If I substitute the onions with onion powder, how much onion powder should I use?
I found this online: Use 1 tablespoon of onion powder or 3 tablespoons of dried onion flakes as a substitute for a medium-sized onion.
LOVED this recipe, tasty and so easy! I didn’t add the extra brown sugar, the BBQ sauce was sweet enough. Served it with coleslaw on a whole wheat bun.
Thank you for sharing, Margaret. I’m glad you enjoyed the recipe.
The recipe was very good as presented; good flavor and very moist. I’m not sure why people attempt to rate a recipe when they substitute other ingredients.
Hi Gary! Thank you, I’m glad you liked the recipe. I appreciate the feedback.
Have you tried this with leftover pulled chicken? In theory it should work but I don’t want to dry out already cooked chicken. If so, how long do you suggest cooking it to reconstitute moisture back into the chicken so it’s tender and juicy?
Hi Carma! No, I have not tested this with cooked chicken and worry that it may become too dry. We have reheated leftovers with a splash of water to help moisten the chicken again. If you experiment with cooked chicken, let us know how it turns out.
Inside info from a local: Worcester not “Worchester”, pronounced “wusta” if you are from Worcester, MA, even better: ” wista” if you are from small towns outside the city. MA and RI have several distinct quasi dialects, and no one sounds like the Kennedy’s. Great dish. Thank you for sharing the recipe.
Hi Julie! Thank you for sharing. I’m glad you loved the dish. 🙂
Love all your recipes but as with any meat, especially a pulled sort of thing a 1/2 to cup of stock is key to keeping moist and delish. I also added garlic because we are Ukrainian and can’t help ourselves lol
Thank you for sharing, Sara! 🙂
Can the chicken breasts be frozen or do they need to be thawed ?
Hi Amber. You’d have to experiment with it. I worry that frozen chicken would water it down.
If I wanted to cut the recipe in half (3 chicken breasts), should I cut the remaining Ingredients in half as well? Thank you!
Hi Ben, cutting it in half should work, yes you will need to adjust the other ingredients. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
I have made this recipe several times for my picky family. They love it and can’t believe it’s not pork. I use Tamari sauce instead of the worcestershire sauce and honey instead of the brown sugar. I also add some salt for a greater depth of taste. I have shared this recipe with many people.
Hi Lori! I’m so glad you love the recipe. Thank you for sharing.