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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!!
Good Morning. Just making this recipe for the first time and wanted to double check that no salt is required. Thank you!
Hi Kavita! Yes, because of all the other ingredients used to season and add flavor, salt is not needed.
Was so excited to make this and followed directions exactly. I checked after 2.5 hrs on high and chicken was already overdone and dry 😔. So sad because chicken is expensive and it was 3 lbs. I shredded it anyway but wouldn’t do it on high ever again.
Oh no! I’m sorry to hear that. Based on your feedback, I updated the post to include a tip to check on the chicken earlier if using smaller chicken pieces, if making a smaller batch, using a larger slow cooker, or if you know your slow cooker runs hot. I usually check it at 2 hours and let it go longer if it isn’t easy to shred.
I was excited to try this recipe as it had so many good reviews and made it exactly as it called for. But it wasn’t super flavorful and I was disappointed in the outcome.
Hi Sue, did you use the same proportions of sauce to chicken?
Question: have you tried using boneless turkey breast?
Hi Nan! I have not but I don’t see why it wouldn’t work.
Excellent recipe and I’m super excited to make the coleslaw too! I’ve been to Maui and I’m so excited to have this coleslaw recipe ! Those tacos were the best I’ve ever had!
Can this be made from frozen chicken, or should I wait for it to thaw.
Hi Courtney, You’d have to experiment with it. I worry that frozen chicken would water it down.
Delish! Natasha you’ve knocked it out of the park again! Such an incredibly easy recipe and so darn tasty. This will be made for years to come!
I’m so glad you loved it!
We absolutely loved this recipe, I had made it about a month ago now and it was a hit for us! Making it again tomorrow!
Tip: instead of taking the chicken out to shred with forks use a hand mixer if you have one! Within seconds it’s shredded and ready to eat🤗
I’m making this tonight in the crockpot for church lunch tomorrow I’m excited
I hope you love the recipe!
Loved this recipe with chicken and wondered if anyone tried it with pork loin?
Hi Lynna, I’m so happy you enjoyed that! 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.
If I double the recipe should I cook the chicken for longer? Or will it still be in the 3-4 hour range?
Hi Rachel! That should work fine to double it as long as your slow cooker is large enough to fit everything. It will probably require a longer cook time. I would aim for the higher end of the cook times (i.e., 4 hours on high or 7 hours on low) and check for doneness.
I made this & it’s great! It’s very easy, & I discovered it’s better the second day after the ingredients marinated. I served on a brioche bun along with bbq baked beans &
coleslaw. Delish!
I would like to possibly substitute chicken thighs for breast as less dry . Have you ever done that?
Hi Sue! 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. Let us know if you experiment.
This is how I’ve done it each time. It’s lovely. For some reason, in my pot, it only takes like 30 minutes.
I prefer boneless and skinless chicken thighs. They stand up well during the long cooking time. I often add a bit of hot sauce to give it a bit of a kick! This is a great camping dinner recipe. Prepare in the morning and then hit the hiking trails or canoe for the day.
Love this recipe the shredded chicken breasts was delicious so.
I’m so happy you enjoyed that. Thank you for sharing that with us, Greg!
May I double the recipe in the crockpot? Or should I make 2 different batches?
Hi Sherry, I imagine it should be fine to double as long as it fits your crockpot. Hope it becomes a huge success!
These were a hit. Served these as sliders for my book club get together and everyone wanted the recipe. I made exactly as stated. But one thing I forgot to add was the grated onion, boo! But it was still delicious.
I’m so happy it was a hit in book club, Liche!
It was delicious…tiktok trick – as long as you don’t use a crockpot bag, use a hand mixer to shred the chicken directly in the crock pot – way easier than doing it by hand!
Can I make batches ahead to freeze for graduation open house?
I haven’t tried freezing it, but I do think it would work well. The ingredients are freezer-friendly.
Hi Patty, yes that would work great, just remove all of the excess air from the freezer bags or containers and freeze flat for easier thawing. I hope you love the shredded chicken! Also, I would shred before freezing and completely finish the recipe then let it cool before storing.
Thank you for confirming it can be frozen! Expecting a baby in a few short weeks and making this asap to have in the freezer- love you and your recipes!!
How exciting! Congratulations, Heather! I hope you have a quick and blessed delivery!
Is it possible to make it in de oven? The recipe looks delicious, unfortunately i don’t own a crock pot.
Hi Lou, I haven’t tested this recipe in the oven to be able to give specific advice on that. You might google baked shredded chicken to gauge general instructions. Sorry I can’t be more helpful
If you want to cook this in the oven, i’m pretty sure you’d be able to. If you use a baking dish using the same instructions, a slow cooker typically reaches between 104 – 112 degrees celsius, so id set the oven to one of those temperatures and cover the dish with foil so that the chicken doesn’t lose any of its juices. Cook it according to the low temperature guidelines. If you want to cook it on a high heat (shorter time) you could also do that by just turning the oven up a bit. Equally, you could even use the oven hob if you wanted to by even just using a saucepan.
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!
I have made it in the oven using a Dutch oven and it was perfect!
I’m making this tomorrow. Sounds wonderful, and looks yummy!!