Easy Crock Pot BBQ Pulled Chicken
Chicken breasts or thighs slow cooked in a sweet and tangy barbecue sauce until tender enough to shred.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 cup barbecue sauce
- ΒΌ 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.
Notes
Nutrition values are an estimate for the chicken and sauce without buns or toppings, and vary slightly between breasts and thighs. Cook time is for LOW (4 to 5 hours); HIGH takes 2 to 3 hours. Breasts can dry out, so check early. Leftovers keep up to 4 days in the refrigerator.