This Pulled Chicken recipe is a game-changer for busy days, delivering tender, juicy meat with minimal effort. With just 10 minutes of prep and a 3-hour slow cook, your crock pot does all the work, infusing the chicken with smoky, tangy BBQ flavors. The result? A melt-in-your-mouth texture that’s perfect for sandwiches, tacos, or salads. Each bite is a balance of sweet and savory, with a hint of smokiness that’ll have everyone asking for seconds.
Packed with 43g of protein per serving, this dish is as nutritious as it is delicious. The rich, sticky sauce clings to every shred of chicken, creating a satisfyingly hearty meal. Whether you’re feeding a crowd or meal prepping for the week, this recipe is a flavorful, fuss-free solution that’ll keep you coming back for more.
Ingredients for Pulled Chicken (Crock Pot BBQ Chicken)
- 3.5 lbs (1.5 kg) boneless, skinless chicken breast (thawed for best results)
- 2 cups BBQ sauce (Sweet Baby Ray’s recommended, but any brand works)
- ¼ cup (60 g) light or dark brown sugar, packed
- 2 Tablespoons apple cider vinegar (substitute with white vinegar if needed)
- 1 Tablespoon olive oil (or any neutral cooking oil)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika (regular paprika works in a pinch)
- ¼-½ teaspoon crushed red pepper (adjust for desired spice level)
Step-by-Step Instructions
- Prepare the sauce: In the basin of a slow cooker, combine the BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper. Stir well until fully mixed.
- Add the chicken: Place the chicken breasts into the sauce. Use a spoon to coat the chicken evenly with the sauce.
- Cook: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. The chicken is done when it easily shreds with a fork.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir well to ensure the chicken is fully coated in the BBQ sauce.
- Serve: Serve the pulled chicken on buns, over rice, or as a topping for salads. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your pulled chicken to the next level with creative sauces and toppings! Try drizzling with extra BBQ sauce for a bold flavor, or mix in a tangy coleslaw for a refreshing crunch. For a spicy kick, add pickled jalapeños or a dash of hot sauce. Don’t forget classic toppings like sliced onions, pickles, or a sprinkle of fresh cilantro for added texture and freshness.
How to Serve This Crowd-Pleaser
This pulled chicken is incredibly versatile! Serve it on soft buns for classic BBQ sandwiches, or pile it onto baked potatoes for a hearty meal. It’s also great as a topping for nachos, in tacos, or even over a bed of rice or quinoa. Pair it with sides like cornbread, baked beans, or a crisp green salad for a complete feast.
Storage and Reheating Made Easy
Store leftover pulled chicken in an airtight container in the fridge for up to 4 days. To reheat, simply warm it in a skillet over medium heat with a splash of water or BBQ sauce to keep it moist. You can also microwave it in 30-second intervals, stirring in between, until heated through. For longer storage, freeze it in portioned bags for up to 3 months.
Time-Saving Tips for Busy Cooks
To save time, prep the sauce ingredients the night before and store them in the fridge. You can also use pre-measured spices or a pre-made spice blend to cut down on prep time. If you’re in a hurry, cook the chicken on high for 3-4 hours instead of low—it’ll still turn out tender and flavorful!
Recipe Variations to Try
Switch things up by using boneless chicken thighs for a richer flavor, or try a different BBQ sauce for a unique twist. For a tangier version, add a splash of Worcestershire sauce or Dijon mustard to the mix. If you’re feeling adventurous, swap the BBQ sauce for a teriyaki or buffalo sauce for a completely different flavor profile.
Pulled Chicken (Crock Pot BBQ Chicken)
Equipment
- slow cooker
Ingredients
- 3.5 lbs boneless skinless chicken breast
- 2 cups BBQ sauce I use Sweet Baby Ray’s
- 1/4 cup light or dark brown sugar packed
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon crushed red pepper
Instructions
- Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker
- Place chicken breast in sauce and use a spoon to cover with sauce.
- Cover and cook on low for 6-7 hours or high 3-4 hours. Chicken is done when it is easily shredded with a pair of forks.
- Shred chicken and stir well to coat with BBQ sauce. Serve.