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Slow Cooker BBQ Chicken Recipe

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

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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..

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

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

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

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.

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

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

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com
↑↑↑ Wishing I had leftovers…

Slow Cooker BBQ Chicken Recipe

4.98 from 1250 votes
Author: Natasha of NatashasKitchen.com
Crockpot pulled bbq chicken
This slow cooker chicken is so easy to make - everything just goes into the crock pot without any special prep. It's fall-apart tender, juicy and delicious. Serve as is or in buns with the best coconut coleslaw (find the recipe on natashaskitchen.com) and dill pickle chips.
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Ingredients 

Servings: 8 if used in sandwiches

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

317kcal Calories26g Carbs37g Protein7g Fat1g Saturated Fat109mg Cholesterol770mg Sodium781mg Potassium1g Fiber21g Sugar171IU Vitamin A3mg Vitamin C33mg Calcium1mg Iron
Nutrition Facts
Slow Cooker BBQ Chicken Recipe
Amount per Serving
Calories
317
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
109
mg
36
%
Sodium
 
770
mg
33
%
Potassium
 
781
mg
22
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
21
g
23
%
Protein
 
37
g
74
%
Vitamin A
 
171
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
33
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Slow Cooker BBQ Chicken
Skill Level: Easy
Cost to Make: $$
Calories: 317
Natasha's Kitchen Cookbook

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!!

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

Crockpot BBQ Chicken - The Best Slow Cooker Pulled Chicken! Fall-apart tender, juicy and delicious! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.98 from 1250 votes (1,035 ratings without comment)

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Recipe Rating




Comments

  • Laura
    October 21, 2024

    Pretty bland and dry to be honest. I cooked it on low in my crockpot and it reached temp in 4 hours. There was a lot of liquid. Wasn’t really my jam

    Reply

  • Ashley
    October 11, 2024

    Hi Natasha! I made your bbq sauce, which is delicious, to use for this recipe. Would you suggest still adding the brown sugar and Worcestershire sauce or leaving out since those are already in the sauce? Thanks!

    Reply

    • NatashasKitchen.com
      October 11, 2024

      Hi Ashley! For the right balance, we still add them, but feel free to experiment with it!

      Reply

  • Cathy
    October 4, 2024

    Can this BBQ pulled chicken be made ahead of time and frozen?

    Reply

    • NatashasKitchen.com
      October 4, 2024

      Hi Cathy! Yes. I would shred it before freezing and completely finish the recipe then let it cool before storing.

      Reply

  • Lauren
    September 29, 2024

    Can I use my crockpot for this recipe and if so how do I adjust the time and setting?

    Reply

    • Natasha's Kitchen
      September 30, 2024

      It should be fine using the instructions in this recipe.

      Reply

  • April Holdredge
    September 20, 2024

    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!

    Reply

  • Mindy
    September 19, 2024

    Has anyone tried this with frozen chicken, or do I need to thaw it first?

    Reply

    • Natashas Kitchen
      September 19, 2024

      Hi Mindy, You’d have to experiment with it. I worry that frozen chicken would water it down.

      Reply

    • Jessie
      October 9, 2024

      It’s recommended to thaw chicken before using it in a slow cooker for food safety.

      Reply

  • Amel
    September 16, 2024

    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?

    Reply

    • NatashasKitchen.com
      September 16, 2024

      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).

      Reply

  • Emma
    September 8, 2024

    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?

    Reply

    • Natasha's Kitchen
      September 9, 2024

      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.

      Reply

  • Cc
    September 6, 2024

    Will this work with a spicy BBQ sauce? I am cooking for someone who doesn’t like anything very sweet.

    Reply

    • Natasha
      September 6, 2024

      Hi Cc, yes that would work well with just about any flavor profile of bbq sauce.

      Reply

  • Sandra
    September 3, 2024

    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.

    Reply

  • Diana
    September 2, 2024

    This was sooo delicious and easy to make! Thank you for the recipe!

    Reply

    • NatashasKitchen.com
      September 2, 2024

      You’re very welcome!

      Reply

  • Dorothy
    August 28, 2024

    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

    Reply

    • Natasha's Kitchen
      August 28, 2024

      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.

      Reply

  • Mary
    August 28, 2024

    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.

    Reply

    • Natasha
      August 28, 2024

      Hi Mary, it could be that your slow cooker runs hot or maybe heats unevenly?

      Reply

      • Donna
        September 2, 2024

        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?

        Reply

        • Natasha's Kitchen
          September 2, 2024

          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.

          Reply

          • Donna
            September 4, 2024

            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!

          • NatashasKitchen.com
            September 4, 2024

            Thank you for sharing that with us, Donna!

  • Jodi
    August 27, 2024

    Can I use boneless chicken thighs instead of breasts? Thanks!

    Reply

    • NatashasKitchen.com
      August 27, 2024

      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.

      Reply

  • Jackee
    August 22, 2024

    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

    Reply

    • Natasha's Kitchen
      August 22, 2024

      Hi Jackee! You can use onion powder or shallots instead.

      Reply

    • Melissa
      August 27, 2024

      I blend the onion into a liquid and it comes out amazing

      Reply

      • Kathryn
        October 13, 2024

        Hi. How much onion powder would I use? If doing that instead of a shredded onion

        Reply

        • NatashasKitchen.com
          October 13, 2024

          One tablespoon of onion powder is equal to anoint one medium-sized onion. But you can adjust the amount based on your taste.

          Reply

    • Loyal Coshway
      November 26, 2024

      I made without onions and it still tastes great. Some people cannot eat onion, shallots, or garlic due to a fructan intolerance.

      Reply

  • Stefanie
    August 19, 2024

    How much is considered a serving of this pulled chicken?

    Reply

    • Natashas Kitchen
      August 19, 2024

      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.

      Reply

      • Christina
        August 20, 2024

        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!

        Reply

        • NatashasKitchen.com
          August 20, 2024

          I’m so glad you’re loving it.

          Reply

  • J
    August 16, 2024

    How many days would this last in the fridge as leftovers?

    Reply

    • NatashasKitchen.com
      August 16, 2024

      Hi J! It can be refrigerated for 3-4 days.

      Reply

  • MCF
    August 13, 2024

    wondering if can use the sauce but buy ready cooked rotisserie chicken?

    Reply

    • NatashasKitchen.com
      August 13, 2024

      Sure. I don’t see why you couldn’t make this sauce and add it to your chicken.

      Reply

      • MCF
        August 25, 2024

        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.

        Reply

  • R
    August 1, 2024

    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.

    Reply

  • J.
    July 28, 2024

    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.

    Reply

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