This post may contain affiliate links. Read my disclosure policy.
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!!
So easy and yummy! It’ll be perfect for my sliders.
This is great making it for Super Bowl, I use the Reynolds Slow cooker bags they work so good effortless clean up..! it is well worth it! only couple of bucks at Walmart.
I followed this recipe the only thing I left out was the onions , so I throw in Barbecue Sauce I use Open Pit brand or some times Jack Daniels BBQ sauce , few Tablespoons of Dark Brown sugar and one 12oz. can of Dr. Pepper and a touch of Worcestershire sauce, on High for about 3 hours (every slow cooker differs) then just take it out falling apart with tongs ! toss the Reynolds bag and done.. Pretzel rolls with Cole Slaw …some fries and Beer and your all SET!…enjoy …Marcy
This looks simple and delicious! I will be making this tomorrow. Do you think it will still taste without the worchestershire? I’m not a fan.
You can skip it if you don’t like it. The BBQ should provide enjough flavor but you can replace it with a small splash of soy sauce (or tamari for gluten-free) or even a dash of balsamic vinegar, which both bring a similar depth.
This recipe is amazing!
I discovered the recipe last summer and it seemed to simple (it is!) so thought I would give it a try. I’ve made it many times now and, whether it’s for a crowd or at home, it is a hit.
I always double the recipe (it’s that good!) and freeze any leftovers. It freezes well and is easy to warm up. I’ve had many requests for the recipe and I happily pass your recipe along.
Served this on pretzel buns with coleslaw. Family loved it. I plan to make more soon and freeze for after our new baby arrives. Thanks for this recipe!
I’m so glad your family loved this recipe, KP! Congratulations on your new addition! Wishing you a blessed and easy rest of your pregnancy!
Hello, can I use frozen chicken breasts or do they need to be defrosted?
Hi Rosemarie! I worry frozen chicken would water this down.
This is absolutely outstanding! I have made it 5 times now and never had an issue. Devoured every single time with no leftovers. Thanks so much for sharing!!!
Hi Carl! I’m so glad you enjoy this recipe. Thank you for the review.
So good, and so easy! I was feeling under the weather so I handed off this recipe to my partner and he said it was a breeze!
Wonderful recipe. I used chicken thighs cooked on low for 5 hours. Loved it .
Thank you for sharing, Elle! Glad to hear it was enjoyed..
Super easy and delicious! Made it for a crowd and was loved by all!
Making this again this year for a casual family Christmas.
Could it be made the day before and gently reheated on the stove? Maybe with a splash of water?
Hi Becky, 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.
Looking forward to making this dish for my family! My boys are 26 and 21
Hi how much do I need for about 16-20 people? I’m making another meat like this and different sides for up to 25 peoole
Hi Tori! At the top of the recipe card, you can change the number of servings and it will convert the ingredients list for you.
It may require you to make it in two batches unless 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.
Has anyone tried making it a little spicy? if so what did you add & was it great with the recipe?
I haven’t tried making it spicy, let’s see if others can share with us.
I ended up using the sweet and spicy sweet baby rays sauce and added a dash of chili flakes and tapatio hot sauce, came out so good I recommend the spicy.
Add a teaspoon of cayenne and stir in right before serving or use Open Pit instead of Baby Rays.
I made this recipe and omitted the Worcestershire sauce because my family doesn’t like the flavor it gives….this was soooo good even without it! I am already planning to make it again for a holiday get together!
I’m so glad you enjoyed it!
Hey! Can I make this recipe in the oven? If so, what temperature and how long?
Thanks!
Hello! I’m sure this recipe will work too in the oven. Make sure to preheat your oven to 375°F (190°C), add your seasoning, sear the chicken for about 2-3 minutes per side before baking. Cover with aluminum foil and bake for 35-45 minutes but it still depends on the size of your chicken. I recommend checking the internal temperature to ensure that it’s cooked well inside.
Hi Natasha
Just wondering if you can freeze this to use later on. I am planning an event and it would be great if I could make this ahead of time?
Hi Kim, yes that would work, 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.
I can’t possibly use this because the as won’t stop popping up in this page.
This recipe was simple and easy to follow , I took to work to share with colleagues . They were raving didn’t have any left over .
It sounds like it was a hit, that’s so awesome, Priscilla! Thank you for your wonderful review!
Hi, Natasha
Can this be done in pressure cooker instead?
Hi Tatiana! I haven’t tested it myself, but here is what one of my viewers said:
“I didn’t see any reviews of people cooking it in an electric pressure cooker but I was short on time to make dinner so I went ahead and tried it anyway and it worked great!! I was low on ingredients (I made about 2/3 the recipe) and my chicken breasts were frozen so I cooked it 12 minutes and that worked for me but you may need to adjust if you make a full recipe and/or have defrosted chicken.”
Has anyone ever tried adding a little garlic? Any feedback?
Hi Nicole, I think it can be a good addition to the recipe. It will add so much flavor. Hope you love it!