This easy crock pot BBQ pulled chicken is the simplest way to feed a crowd with almost no effort. Chicken cooks slowly in a sweet, tangy sauce until it falls apart under a fork, and you can use boneless skinless chicken breasts, thighs, or a mix of both depending on what you have.
Ten minutes of prep gets the slow cooker going, and the rest of the work happens while you do something else. Pile the pulled chicken on buns with coleslaw and pickles, or spoon it over baked potatoes, rice, or nachos. The recipe makes six generous servings and the leftovers are even better the next day.
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Why This Works
The sauce does two jobs. Barbecue sauce and brown sugar bring sweetness and smoke, while apple cider vinegar and Worcestershire sauce add tang and depth so the flavor is not flat. Smoked paprika, chili powder, onion powder, and garlic powder season the chicken from every side as it cooks.
Both cuts work well in a slow cooker. Thighs have more fat and stay juicier, while breasts shred into leaner strands and finish a little faster. Shredding the meat and stirring it back into the juices lets every strand soak up flavor.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 cup barbecue sauce
- 1/4 cup packed brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- Kosher salt and black pepper, to taste
- Sandwich buns, coleslaw, and pickles, for serving
How to Make Crock Pot BBQ Pulled Chicken
1. Mix the sauce. In a large slow cooker, whisk together the barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, olive oil, smoked paprika, chili powder, onion powder, and garlic powder until smooth.
2. Season the chicken. Pat the chicken dry with paper towels and trim any large pieces of fat. Season both sides lightly with salt and pepper.
3. Add to the slow cooker. Set the chicken into the sauce and spoon some sauce over the top so each piece is coated.
4. Cook. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is very tender and an instant-read thermometer reads at least 165 degrees F in the thickest piece. Start checking early, because every slow cooker runs a little differently and breasts can dry out if they cook too long.
5. Shred. Move the chicken to a cutting board and shred it with two forks. For faster shredding, use a hand mixer on low speed in a large bowl.
6. Stir back in. Return the shredded chicken to the slow cooker and stir until it is coated in the sauce. Taste and add salt, pepper, or a splash of vinegar if you want more tang.
7. Serve. Pile the chicken onto buns with coleslaw and pickles, or serve it over rice or baked potatoes.
How to Serve
Classic sides keep this simple. Crispy homemade french fries and a creamy classic egg potato salad are a great cookout pairing, and cold coleslaw on the sandwich adds crunch against the tender meat.
If you want other pulled chicken ideas, try the BBQ pulled chicken sandwiches or the slow cooker BBQ chicken for a crowd.
How to Store and Reheat
Cool the chicken and store it in an airtight container in the refrigerator for up to 4 days, or freeze it in a freezer-safe container for up to 3 months. Let it cool before freezing and thaw it in the refrigerator overnight. Reheat on the stove over medium-low heat with a splash of water or extra sauce, stirring until steaming hot. Do not reheat leftovers in the slow cooker, because it heats food too slowly.
Tips and Variations
Follow slow cooker safety rules. The Clemson slow cooker food safety guide advises cooking poultry to 165 degrees F and using the slow cooker only to cook food, not to reheat leftovers.
For extra spice, add hot sauce or an extra teaspoon of chili powder. For a smoky flavor, add a few drops of liquid smoke. Use thighs for the juiciest result and breasts for a leaner dish, and keep a close eye on breasts so they do not overcook. For a crispier finish, spread the shredded chicken on a baking sheet, brush it with sauce, and broil for 2 to 3 minutes.
FAQ
Can I cook frozen chicken in the slow cooker?
It is better to thaw it first in the refrigerator. Frozen meat spends too long in the temperature range where bacteria grow quickly, and the cooking time becomes unpredictable.
Do I need to add liquid to the slow cooker?
No. The chicken releases juices as it cooks, and the barbecue sauce provides enough liquid on its own.
How do I know when the chicken is done?
Use an instant-read thermometer. The thickest piece should read at least 165 degrees F, and the meat should shred easily with a fork.
Should I use chicken breasts or thighs?
Either works. Thighs are juicier and more forgiving, and breasts are leaner. You can also mix both in the same pot.
What can I do with leftover pulled chicken?
Use it for tacos, quesadillas, nachos, baked potatoes, salads, or rice bowls. It also freezes well in portions for quick lunches.
Easy Crock Pot BBQ Pulled Chicken
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 cup barbecue sauce
- ¼ cup packed brown sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- kosher salt and black pepper to taste
- sandwich buns, coleslaw, and pickles for serving
Instructions
Cooking
- Whisk the barbecue sauce, brown sugar, Worcestershire sauce, vinegar, olive oil, smoked paprika, chili powder, onion powder, and garlic powder in a large slow cooker.
- Pat the chicken dry, trim large pieces of fat, and season both sides lightly with salt and pepper.
- Set the chicken into the sauce and spoon sauce over the top.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, until very tender and at least 165 degrees F in the thickest piece. Check early.
- Move the chicken to a cutting board and shred with two forks.
- Return the chicken to the slow cooker and stir to coat in the sauce. Adjust the seasoning.
- Serve on buns with coleslaw and pickles, or over rice or baked potatoes.
