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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!!
Hi! If I double the recipe how long should I cook it for? Also, if I make it the day before, can I just reheat it in crock pot? Thank you!
Hi Maureen, it depends on the size of your crock pot. If you are using a 6 Qt, it should be the same amount of time (maybe the higher end of the ranges; ie 4 hours on high or 7 hours on low). Once the chicken is easy to shred with forks, it is ready 🙂
Thank you!
You’re welcome Maureen!
I don’t have enough time for the slow cooker, what about using an instapot? Any suggestions?
Hi Sue, to be honest, I have zero experience with an instapot. I haven’t invested into one so I can’t really advise on that. Maybe someone else has tried? Thanks in advance! 🙂
I used my instapot and it was done in about 45 min. Start to finish. It was fantastic! Thank you for the recipe!
Wow! That is completely amazing!! What brand/model of instapot do you use?
Could this be frozen after it is made? And how would you suggest reheating it?
Hi Diane, I think freezing would work fine. I would thaw in the refrigerator and reheat over a skillet until it reaches desired temperature.
Made this for dinner a few nights ago and we are still enjoying it! Such a simple and easy dish, yet so delicious! Great recipe Natasha, this one is a keeper!
Thank you Dina! I’m glad you enjoy the recipe as much as I do! 🙂
How many grams is in one serving of this recipe ?
Hi Zoe, I have no idea! Sorry I can’t be more helpful but I don’t usually measure servings that way.
OH MY GOD. THANK YOU!! This recipe was TO DIE FOR! It was so simple to make, yet tasted so…”restaurant like”. I halved the recipe, and followed it exactly, besides putting a little hot sauce. I cooked it for 2 hours, and a little more after I shredded the chicken. I LOVE pulled pork, but don’t ever have meat to make it. However, THIS RECIPE is just as good as pulled pork, and way cheaper!! I will be using this recipe from now on, whenever I crave the sweet, yet savory flavor of this. Thank you so much for sharing! ❤
My pleasure Mila! I’m so happy to hear how much you love this recipe! Thanks for sharing your excellent review!
Made this tonight! Sooo good:) hubby loved it! I added Fresh Market Cranberry Coleslaw in our BBQ slider and it was amazing!! Thanks for the recipe;)
You’re welcome Samantha! I’m glad to hear you both enjoy the recipe so much! Thanks for sharing your fantastic review!
Just wondering how to make this pulled chicken with OUT BBQ sauce… want to have some pulled chicken with and without for those that dont care for bbq… any suggestions? Just boullion instead or is there a better option?
Hi Shari, since the base of this recipe is BBQ sauce, I would suggest trying a different recipe. You might consider this one instead – also very very good! 🙂
I have done it with can of cream of chicken soup. nothing else other than a little onion. It is great over noodles or rice, or makes a good sandwich, too.
I already have all the ingredients to make this! I will try this for dinner tonight.
This is becoming my go to food blog. Thanks for all the great recipes Natasha :-).
My pleasure Sarah! I’m happy to hear that! Thanks for following 🙂
Hi! I’ve made this once already and,it was a huge it. But I was wondering if I used frozen chicken breasts, do I need to defrost them? I used fresh last time. Thanks!
Hi Sarah, yes I would thaw before using them for this recipe.
Hi Natasha, I was wondering if it’s possible to use chicken drumsticks or thighs to make this recipe. I am a student on a limited student budget, and chicken breasts here are rather expensive!
Hi Nikita, I do think chicken thighs would work well with this recipe. I would suggest boneless skinless thighs.
Trying this for a party tomorrow… but using maple syrup in the bbq sauce and serving it between two mini waffles…..
Oh man that’s sounds great! Please let me know how it turns out Stacy!
Trying this today…… Using Baby Rays Original BBQ sauce and molasses (out of brown sugar)….. Hope it comes out tasty
Yum! Please let me know how it turns out Maureen!
We purchase most of our chicken in whole chicken form…any suggestions on how to best adapt the recipe to use the whole chicken? Should I skin/chop it first?
Hi Shawna, for this particular recipe, I would just add the meat from the whole chicken, but that is alot of work! Have you found any other recipes online that roast an entire chicken with the bones like that? I’ve seen some online but haven’t tried that method personally.
Can we double this recipe in one crock pot? Or should use two?
Hi Erin, if it is a larger crockpot, it would be safe to double it in one crockpot.
How much longer do you cook it for if it’s doubled?
Leticia, if have a larger slow cooker, recipe should be ready in the same time. You know the chicken is done when its shreds easily.
Hi Natasha I have made so many of your recipes now and my husband and friends love my Saturday night “Natasha’s dinner” night haha. I have a question about the ranch dressing mix. We don’t have that in Australia so can I use bottled ranch dressing and omit some other liquid? I am wondering if yes how much ranch dressing do you think I should use?
Oh haha sorry I was asking this question about the cream chilli chicken recipe.
Hi again! 🙂 I would probably experiment using 1/2 cup (4 oz) bottled ranch and 4 oz of cream cheese instead of the full 8 oz. I haven’t tested it that way but that is where I would start. 🙂
Ok thankyou I’ll give that a go. Keep up the great work and I’ll keep up “Natasha’s dinners” 😆😆😆
LOL, Thank you so much Kylie! 🙂
Hi Kylie, first of all Natasha’s dinner night is just awesome – best thing I’ve heard all day! 🙂 Thank you!! 🙂 For most recipes, you can replace bottled ranch dressing. There is no ranch in this slow cooker bbq chicken,… and ok I see your next comment. lol.
Can’t wait to try this. I also wanted to ask you about the “chicken slider” you made up for your son’s lunch. Is that just canned chicken you mixed up with may and put on a wheat bun? How did you do that? Thank you. Anna
Hi Anna, yes exactly! I just drained the chicken well (squeeze it dry) and add mayo and a little black pepper to taste. It’s similar to the mix of my old school egg noodles with chicken, but you can add mayo to taste – I added more in the pasta so it would coat the noodles also 🙂
I look forward to trying this recipe! I would like to make it for my daughter’s upcoming graduation party and would make batches ahead of time. How long would it last in the refrigerator and would it work to freeze?
Hi Beth, I haven’t tried freezing it but I think that could work. For max freshness, I would probably refrigerate up to 3 days.
Great recipe! Only change I made is that I WONT use Sweet Baby Rays EVER because it uses High Fructose Corn Syrup… I have switched to Stubbs because it has ingredients I would use if I was making my own sauce.
That’s great! Thanks for sharing 😀
I’ve now made this several times! It is SO easy and delicious.
Seeing the comments about leaving out the brown sugar due to sweetness, I had the same thought when I saw the recipe. What I do is buy the “original” Sweet Baby Ray’s sauce (instead of the honey) and still use the brown sugar. I’m sure it’s a matter of taste, but I think it’s perfect that way.
Today, I was hoping to skip the grating the onion part (I hate that!). Do you think I could use onion powder instead?
Hi Alison, onion powder won’t give you the same effect. If you have a high powered blender or food processor, you could process the onion that way until it’s at puree consistency and add it. That would work just as well and save you some tears 🙂