Crockpot Pulled Chicken
This crockpot pulled chicken is very simple to prepare. Everything goes straight into the slow cooker with no special prep needed. The result is juicy, tender chicken that falls apart easily. It can be served on rolls with coleslaw and dill pickle chips for a satisfying meal.
The flavors are perfectly balanced—sweet, salty, and savory. This crockpot BBQ chicken is great for gatherings or family meals. It’s a dish that both kids and adults enjoy, and seconds are common.
Using a slow cooker shredded chicken recipe like this is convenient for busy days. You can set it up in the morning and have a delicious meal ready by dinner. The coleslaw can also be prepared at the same time and stored in the fridge until serving.
WHY YOU’LL LOVE THIS RECIPE
This crockpot chicken recipe is simple, tasty, and perfect for any occasion. It requires minimal effort and delivers maximum flavor. The chicken is tender, juicy, and easy to shred, making it ideal for sandwiches, sliders, tacos, or even serving over rice.
It’s also very flexible. You can prepare it ahead of time and let the slow cooker do the work while you focus on other tasks. The sauce is rich and flavorful, coating the chicken completely. This makes it a meal everyone will enjoy without much effort in the kitchen.
INGREDIENTS FOR SLOW COOKER SHREDDED CHICKEN
- 3 lbs (about 5–6 pieces) boneless, skinless chicken breasts, trimmed of fat
- 1 1/2 cups BBQ sauce (such as homemade BBQ sauce or Sweet Baby Ray’s Honey BBQ)
- 1/2 medium onion, grated (including juice)
- 1 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
HOW TO MAKE CROCKPOT BBQ CHICKEN
- Combine all the sauce ingredients in a 5–6 quart slow cooker.
- Add the chicken and turn it to coat with the sauce. Cover and cook on high for 2–3 hours or low for 6–7 hours. Cooking time may vary depending on chicken thickness and the size of your slow cooker. Smaller batches will cook faster. Chicken is done when it reaches an internal temperature of 167˚F and is easy to shred.
- Remove the chicken to a cutting board and shred each piece with two forks. Return the shredded chicken to the crockpot and stir to coat with the sauce.
WHY THIS CROCKPOT CHICKEN RECIPE WORKS
This crockpot chicken recipe is perfect for busy schedules. It allows you to make a delicious slow cooker BBQ chicken without spending much time in the kitchen. It’s a reliable way to serve flavorful meat for family meals or when entertaining guests. The sauce fully coats the shredded chicken, making every bite rich and satisfying.
This simple method for slow cooker shredded chicken ensures you have a versatile dish ready anytime. Serve it as sliders, tacos, sandwiches, or even over rice for a quick and tasty meal.
CAN I MAKE THIS CROCKPOT BBQ CHICKEN AHEAD OF TIME?
Absolutely. You can prepare it in the slow cooker earlier in the day or even the night before. Just refrigerate leftovers and reheat when ready to serve.
WHAT IS THE BEST WAY TO SHRED THE CHICKEN?
Use two forks to pull the chicken apart. This method works well for slow cooker shredded chicken and helps the sauce coat the meat evenly.
CAN I FREEZE LEFTOVER SLOW COOKER SHREDDED CHICKEN?
Yes, let the chicken cool completely, then store it in an airtight container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
More Chicken Recipes:
- Rotisserie Chicken Salad
- Homemade Butter Chicken
- Easy Chicken Burrito Recipe
- Greek Chicken Wraps
- Chipotle Chicken Recipe
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Crockpot Pulled Chicken
Ingredients
- 3 lbs boneless skinless chicken breasts
- 1 1/2 cups BBQ sauce for example, Sweet Baby Ray’s Honey BBQ
- 1/2 medium onion grated with juice
- 1 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
Instructions
- In a 5–6 quart slow cooker, mix all the sauce ingredients until smooth.
- Add the chicken and turn it so it is coated evenly with the sauce. Cover the slow cooker and cook on high for 2–3 hours or on low for 6–7 hours. Check the chicken earlier if you are using smaller pieces, making a smaller batch, or know your slow cooker cooks hot. The chicken is done when it reaches an internal temperature of 165˚F and shreds easily.
- Transfer the chicken to a cutting board and shred each piece with two forks. Return the shredded chicken to the crockpot and stir to coat it completely in the sauce.
Notes
Nutrition
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