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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!!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
HI Natasha,
I have made this about 4 times now, currently making to take to my son at college. I serve it at small get togethers with friends, with little rolls, and cole slaw. Everyone loves it and it is just perfect for a little something yummy or to have several if your hungry. I add a little bit of Franks hot sauce and also serve that on the side! Gives it that extra tasty bite if you like hot sauce! Thank you!
Sherry, thank you for the nice review, I’m so happy to hear that everyone loves it 😀.
Going to try this on Sunday while watching the football games. Trying to eat healthier and I think the chicken will be a better alternative than pork! Seems easy enough that even I can make it. I tried pulled pork last year in the crock and it came out horribly. Hoping I have better luck with the chicken.
I would love to hear how it turns out 😀.
I’m most definitely going to try this for my fiancé tonight! I’ll let you know how it goes! Great recipe.
I hope you’ll love it 😁.
This recipe is so good and easy, I’ve made it a lot and everyone loves it. Thank you.
Trish, thank you for such a nice review and you are welcome 😄.
I am in Frankfurt, Germany, and Font habe a Crock Pot. Would cook it in the oven in a heavy iron pot. How long and at which temperature would I cook it this way? Thanks. Rolf
Hi Rolf, I haven’t tested this recipe that way so I can’t say exactly but I’d estimate you could bring to a simmer then reduce heat, cover and cook it over low heat with the lid on for 1 to 2 hours. Remove from heat when it shreds easily with a fork.
Thanks. Natasha
Hi there,
If I am cooking this recipe on a low temperature, how long do I wait to shred the chicken? I just wonder if it needs to sit shredded in the sauce for a specific amount of time to be absorbed.
I am trying this tomorrow so hope to hear from you. Thank you!!!
Hi Sandy, you can serve it pretty much immediately after it goes back into the sauce. It just needs to be coated in the sauce and it’s ready to enjoy 🙂
We had this for dinner tonight and it was absolutely DELICIOUS!!!
Eileen, thank you for such a nice review, I’m glad you liked it 😄.
I used 4 chicken breasts and cooked on low for 5 hours. Seemed a bit dry. Suggestions?
Hi Dee, The only thing I could think is if you have a larger dutch oven and it is spread out more in the pot, it will cook faster because there is a larger surface area. Also, did you use 3 lbs of chicken breast? Using less chicken will also cook it a little faster. I hope that helps! 🙂
This recipe sounds delicious but I don’t have a crockpot! Have you found a way to do it in the oven that you like? Would love to do it for dinner tonight!
Hi Hillary, sorry I couldn’t get to your comment sooner. We were traveling today and the day. I have done a similar recipe in the oven and I would probably follow this tutorial for baking this chicken.
This is a great recipe! I made this for a hiking picnic tomorrow. We’re taking a boat out to an island and I needed something easy that will even taste good cold (I love cold chicken). I used one 18 oz Bottle of Sweet Baby Ray’s Honey Chipotle BBQ sauce and added one clove of minced garlic and a few shakes of red pepper flakes since another review said it was too sweet, even though most disagree with that I wanted to be safe. I cooked 4 chicken breasts on high for 3 hours, they were tender and juicy and fully cooked then shredded them and added the chicken back to the crock pot off heat for 30 minutes then refrigerated it. I’m going to serve with sweet Hawaiian rolls to balance the sweet & spicy flavor of the sauce and some coleslaw on the sandwiches. I haven’t served them yet that way but I can tell theyll be delicious from the taste test of the chicken alone. Can’t wait!
Thank you for sharing your wonderful review! You sure made me hungry reading it! 🙂
I am only using 2 boneless, skinless chicken breasts, for two people. Would 5 hours on low be good?
Hi Hannah, it may be enough time but always check for doneness first. When ready, it should pull apart easily with forks.
Made this tonight and it was DELICIOUS! Seriously, the best crock pot bbq chicken I have ever had. My husband was in heaven! Also, as soon as I put the shredded chicken back into the sauce, and it soaked it all up. I think that made all the difference. Thanks!!
I’m so happy to hear that!! Thank you for the awesome review 🙂
I usually love your recipes so I made this without hesitation. Way too sweet. It wasn’t even edible. $25 of chicken breast in the garbage 🙁
Oh No, I’m sorry to hear that! Did you substitute any of the sauce ingredients or change any of the proportions?
Sooo yummy! Made this today for a family get together. Easy to throw together, requires minimal attention during cooking time, and other then shredding the chicken, is a pretty “mindless” meal to make. Paired with mini slider sized buns and good ole homemade mac and cheese on the side. The sauce to meat ratio, for my specific batch at least, was a tad bit heavy on the sauce, but when we’re talking delicious BBQ, that’s the least of ones worries!
Amber, thank you for such a nice review, I’m so glad you liked it 😁.
I’m sorry I wasn’t clear enough. I want to know if I can mix all the ingredients the night before cooking it. I was wondering if it’s ok to have the chicken sitting in the sauce in the fridge overnight.
Hi Millie, that should work fine 🙂
Can this be prepared the night before and left in the fridge?
Yes, just reheat the next day until hot. 🙂
Wonderfully simple and delicious recipe! I used onion powder instead of the fresh minced onion and added a pkg of dry Italian dressing mix. Took it to a family gathering where everyone raved over it and have requested that I bring it to our family’s Christmas in July.
Hi Sandra! Thank you for sharing your awesome review. I love that you do a family Christmas in July! How totally fun!
This was super easy and delicious! Whole family loved it. Served it up with homemade potato sticks which added a nice crunch. Toasted the buns under the broiler for a few minutes so they didn’t get too soggy from the sauce. We’ve got leftovers and as full as we all were, we still “argued” over who’d get the leftovers tomorrow! No worries, there’s enough for all! Great recipe! Thanks for sharing!
Kayte, thank you for such a nice review and you are very welcome 😀.
How many people does this serve?
Hi Sharon! It serves 8 if used for sandwiches 🙂 P.S. I usually have the servings in the print friendly version toward the bottom of the post.
How come the bbq sauce seems watery? I followed the recipe.
Hi Kathy, the sauce is supposed to be that way. The chicken absorbs it after you shred it and it’s just right 🙂