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This Crockpot Pulled BBQ Chicken makes the perfect pulled chicken! Great on its own or on a sandwich! This recipe is so simple– just throw all of the ingredients into your slow cooker and let it cook. In no time you have a delicious meal – Fix it and forget it!
Easy Crockpot BBQ Chicken Sliders
I absolutely love it when I can make a dinner meal with my slow cooker. In the winter I tend to use it quite frequently to make soups, but even in the summer, I love to make this pulled BBQ chicken recipe. It’s the perfect dinner for a crowd or a potluck.
Best of all, it could not be easier to make. All you have to do is throw your chicken, BBQ sauce, and some spices into the slow cooker and let it cook until the chicken is tender enough to pull apart with ease. It’s that simple.
Serve it up with a side of coleslaw or potato salad and baked beans, and you have a full-on barbecue meal. This is one that everyone absolutely raves about. After cooking the BBQ and chicken together for hours, the flavors are insane! I can’t wait for you to give this one a try.
BBQ Pulled Chicken Crockpot Ingredients
- 3 chicken breasts
- 1 18-oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- 1⁄3 cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1⁄4 tsp smoked paprika
- 1⁄4 tsp chipotle chili powder
- 1⁄4 tsp ground white pepper
- Slow cooker liner (optional) – these are the best, they make clean up a snap! – see here
SEE FULL PRINTABLE RECIPE CARD BELOW
How To Make Slow Cooker BBQ Chicken (Pulled)
Place chicken breasts in the Crock-Pot. Turn heat to low.
Pro-Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot. If your chicken breasts are larger in size use 3. If they are on the smaller side use 4.
In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and coat all chicken with barbecue sauce mixture.
Pro-Tip: Ground black pepper can be substituted in place of the ground white pepper if needed. If you don’t have Chipotle chili powder on hand you can substitute with regular chili powder.
Cover and cook on low for 6-7 hours, or high for 3-4 hours.
When chicken is tender shred chicken using fork while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.
Serve on buttered and toasted hamburger buns.
Serving Suggestions for Crock Pot BBQ Chicken
When serving, butter and toast your hamburger buns. It adds great texture and flavor!
Top your barbecue chicken with homemade coleslaw when serving. It adds a nice crunch to this already delicious sandwich.
How to Store Pulled Chicken
BBQ pulled chicken is absolutely wonderful as leftovers! Be sure to store in an airtight container in the fridge, and simply pop it into the microwave when you’re ready to enjoy the leftovers. Yum!
You can also freeze it for a quick make ahead freezer meal. I love freezing the leftovers and saving them for a night when we are busy. I just pull it out of the freezer the day before we will eat it and let it thaw. Then, we can just reheat it and it’s delicious as ever.
You are going to love the ease of this slow cooker BBQ pulled chicken. It’s so simple to make, by just throwing chicken, BBQ sauce, and some seasonings into the crock pot. Served up with a fresh toasted bun and it makes for one heck of a delicious sandwich.
More Easy Chicken Recipes
Creamy Garlic Parmesan Chicken | Chicken Foil Packets | Chicken Fajita Pasta | Chicken Lo Mein | Crack Chicken Casserole | Firecracker Chicken | Grilled Chicken Wings | Crockpot Teriyaki Chicken
Crockpot BBQ Chicken (BBQ Pulled Chicken)
Ingredients
- 3 chicken breasts
- 1 18 oz Bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder see note
- ¼ tsp ground white pepper
Instructions
- Place chicken breasts in the Crock-Pot. Turn heat to low.
- In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider
- vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground
- white pepper. Use a whisk to stir and combine.
- Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and
- coat all chicken with barbecue sauce mixture.
- Cover and cook on low for 6-7 hours, or high for 3-4.
- When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
- Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce
- together until well coated.
- Serve on buttered and toasted hamburger buns.
Notes
- If your chicken breasts are larger in size use 3. If they are on the smaller side use 4.
- Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot.
- Ground black pepper can be substituted in place of the ground white pepper if needed.
- If you don’t have Chipotle chili powder on hand you can substitute with regular chili powder.
- Butter and toast your hamburger buns before serving. It adds great texture and flavor!
- Top your barbecue chicken with homemade coleslaw with serving. It adds a nice crunch to this already delicious sandwich.
Ingredients
- 6 boneless, skinless chicken breasts
- 12 oz bottle BBQ sauce (We love Sweet Baby Rays)
- ½ cup Italian salad dressing (We always use Wish Bone)
- ¼ cup brown sugar
- 2 Tablespoons Worcestershire sauce
Instructions
- Mix BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce together in a small bowl
-
Place chicken breasts in the crockpot.
- Add sauce mixture over the chicken in the crockpot.
-
Cover and cook 3-4 hours on high or 6-7 hours on low.
- Shred the chicken and mix with the sauce from the crockpot.
- Serve on buns.
Nutrition
Post Updated: Originally Posted March 2, 2016
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