These slow cooker BBQ pulled chicken sandwiches are juicy, sweet, and smoky, piled high on soft buns with a crunchy slaw. Grated onion melts into the sauce for extra flavor, and the chicken cooks until it shreds with a fork. It makes about 10 sandwiches from one pot, which is perfect for a crowd.
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Why These BBQ Pulled Chicken Sandwiches Work
Grating the onion means it dissolves completely into the sauce, so you get the flavor without any chunks. A mix of barbecue sauce, Worcestershire, brown sugar, and smoked paprika gives the sauce sweet, tangy, and smoky notes that taste like a slow-smoked barbecue. Shredding the chicken and stirring it back into the sauce means every bite is coated.
- About 10 minutes of prep, then hands-off cooking.
- Makes 8 to 10 sandwiches, so it feeds a crowd.
- Great for game day, potlucks, and meal prep.
- Freezes well for busy weeks.
Ingredients
The full amounts are in the recipe card below.
- 3 pounds boneless, skinless chicken breasts
- 1 1/2 cups barbecue sauce, divided
- 1/2 medium yellow onion, finely grated
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons packed brown sugar
- 1/2 teaspoon smoked paprika and 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 to 10 soft hamburger buns and coleslaw, for serving
How to Make Slow Cooker BBQ Pulled Chicken
Mix the Sauce
Lightly grease the slow cooker with the olive oil. In a bowl, whisk 1 cup of the barbecue sauce with the grated onion, Worcestershire sauce, brown sugar, smoked paprika, and garlic powder. Season with a pinch of salt and pepper.
Add the Chicken
Place the chicken in the slow cooker in a single layer as much as possible and pour the sauce over it. Turn the chicken to coat.
Cook
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily. The USDA lists 165°F as the safe minimum for poultry. Lean breasts turn dry if they cook much longer, so check early.
Shred and Sauce
Move the chicken to a cutting board and shred it with two forks. Return it to the slow cooker and stir in the remaining 1/2 cup of barbecue sauce. Let it soak on warm for 10 to 15 minutes before serving.
Build the Sandwiches
Toast the buns if you like, then pile them with the pulled chicken and a scoop of coleslaw. Serve with extra sauce on the side.
How to Serve BBQ Pulled Chicken Sandwiches
Serve on soft buns with coleslaw, pickles, and baked beans. The pulled chicken is also great on baked potatoes, over rice, or in tacos and nachos. For a simple plain shredded version without the sandwiches, try our slow cooker BBQ chicken breasts.
How to Store and Reheat
Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan or the microwave with a splash of water or broth. Freeze in portions for up to 3 months and thaw overnight in the refrigerator.
Tips and Variations
- Check the chicken early, since slow cookers vary and breasts overcook easily.
- Use boneless, skinless thighs for even juicier pulled chicken.
- Add a splash of apple cider vinegar to balance a very sweet sauce.
- Stir in a little hot sauce or chipotle for a spicy version.
- Toast the buns with butter for a crisp base that does not turn soggy.
- For BBQ chicken with bones, try our slow cooker barbecue chicken wings.
- Looking for a Tex-Mex slow cooker chicken dinner? See our slow cooker chicken fajitas.
- Serve alongside our potato salad with sour cream.
FAQ
How long does it take to cook pulled chicken in the slow cooker?
About 4 to 5 hours on low or 2 to 3 hours on high for boneless breasts. It is done when it reaches 165°F and shreds easily.
Can I use chicken thighs?
Yes. Boneless thighs are more forgiving and stay juicy. Cook them for about the same time or a bit longer.
Do I need to add any liquid?
No. The chicken releases juices as it cooks, and the barbecue sauce provides the rest of the liquid.
How do I keep pulled chicken from getting dry?
Do not overcook it, and stir the shredded chicken back into the sauce so it can reabsorb the juices. Add a splash of broth if needed.
Can I use frozen chicken breasts?
Thaw them first for food safety. Frozen chicken spends too long in the danger zone in a slow cooker.
Slow Cooker BBQ Pulled Chicken Sandwiches
Ingredients
Main Ingredients
- 3 lb boneless, skinless chicken breasts
- 1.5 cups barbecue sauce divided
- ½ medium yellow onion finely grated
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 2 tbsp brown sugar packed
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- salt and black pepper to taste
- hamburger buns and coleslaw for serving
Instructions
Cooking
- Lightly grease the slow cooker with the olive oil. Whisk 1 cup of the barbecue sauce with the grated onion, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Place the chicken in the slow cooker and pour the sauce over it, turning to coat.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- Move the chicken to a cutting board and shred with two forks.
- Return the chicken to the slow cooker, stir in the remaining 1/2 cup barbecue sauce, and let it sit on warm 10 to 15 minutes.
- Serve on toasted buns with coleslaw.
