A simple recipe that shows you how to make Crock Pot BBQ chicken (also known as BBQ Pulled Chicken!) at home in your slow cooker! This is a quick, easy, and so flavorful recipe that’s perfect for any party, potluck, or picnic!
My oven broke earlier this week and as I type this it is currently in pieces across the kitchen while Zach works on repairing it. If all goes as planned, we’ll be back in the baking business by the end of the day, but just in case it doesn’t I have a batch of Crock Pot BBQ Chicken simmering in my slow cooker and ready to go for dinner tonight.
This Crock Pot BBQ Chicken has come in handy a lot this week while I’ve been oven-less, but it’s actually been my go-to dinner option for the past few summers. It’s a great and simple dinner option any time of the year, but especially during the summer when the weather’s too hot and humid for me to feel like turning on the oven.
Preparation involves the following:
- Pour BBQ sauce (I use Sweet Baby Ray’s) and spices in crockpot.
- Add Chicken and cover with sauce.
- Cook. Shred. Enjoy.
Boom, done. Delicious.
And yes, I do use a pre-made BBQ sauce as the base for this recipe, though I also add other seasonings and spices to really develop the flavor. This is how I’ve made this Crock Pot BBQ Chicken for years and it keeps it simple, something you can toss together in the morning before you go to work without a second thought and it’ll be ready to serve when you walk back through the door in the evening.
That said I may also be working on developing my own BBQ sauce, which I’ll definitely link to whenever I get that down 100%… stay tuned.
Until then I’m sharing this well-tested and well-loved pulled chicken recipe, It tastes great on a fresh roll but I also enjoy eating it by the forkful out of a bowl, no roll required.
This recipe is so simple that I don’t have many tips to include today — it’s essentially foolproof, there are just a few FAQ’s I’d like to cover.
Can you overcook chicken in a slow cooker?
Yes, overcooking your chicken will result in meat that is tougher and drier than desired. For best results, monitor your chicken for it to reach a temperature of 160F and it should be easy to shred. For this recipe that means cooking it around 3-4 hours on high, or 6-7 hours on low.
What goes well with pulled chicken?
Most salads and side dishes go well with pulled chicken. These are my personal favorites:
Alright, wish me luck with my oven because this is a pretty nerve-wracking ordeal for me, seeing it in 20 pieces across my kitchen!
Enjoy!
How do you make pulled chicken in a crock pot?
Crock Pot BBQ Chicken
Ingredients
- 3.5 lbs boneless skinless chicken breast¹ (1.5g)
- 2 cups BBQ sauce (I use Sweet Baby Ray's)
- 1/4 cup light or dark brown sugar packed (60g)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼-½ 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.
Karen E Mathias says
If I put frozen chicken in and cooked it over night would that work?
Sam says
Hi Karen! It’s not recommended to cook frozen chicken in a crock pot. It makes a breeding ground for bacteria.
Maureen says
I want to make this today but I just realized I don’t have onion or garlic powder. I only have fresh garlic and a whole onion. Any advice on how much I should use of each? Thank you!
Sam says
Hi Maureen! Honestly I haven’t tried it. I think you could use fresh garlic and onions but having not tried it I am hesitant to say exactly how much to use.
Debbie says
Do you think the recipe really needs the brown sugar? (There’s sugar already in the barbecue sauce. ) thanks for your reply in advance
Sam says
Yes. 🙂
Deidre says
I just found this recipe and I’ve already made it twice. So good and easy! We put the shredded chicken on tortilla chips with melted cheese and onions for some delicious nachos.
Sam says
I am so glad you enjoyed it so much, Deidre! I could go for some of those nachos right now! 🙂
Kay says
Hi I live this recipe, I like to add root beer to my pulled bbq sometimes. How much would you recommend?
Sam says
Hmmm I haven’t tried it with root beer so I’m not quite sure how much you would need to add.
Lori says
What did you mean by ‘ ¹As per food safety guidelines, frozen chicken breast should be thawed before being cooked in a slow cooker and you should not cook chicken breast from frozen’?
Did this mean you can’t use chicken breast which has been previously frozen? I know you other notes say don’t use frozen chicken directly and it should be thawed.
Sam says
If they are thawed you’re fine, just don’t put it in the crock pot frozen 🙂
Vanessa Hall says
I tried this. Did it excatly the recipe said came out fabulous.
Sam says
I am so glad you enjoyed it so much, Vanessa! 🙂
Ty says
3.5 lbs of chicken breasts? That’s a lot of chicken breasts isn’t it? How many chicken breasts is that?
Sam says
It really depends on the size of your chicken breasts. Sometimes it’s only 2 or 3 sometimes its 5 or 6. I really can’t give you an exact number here.
Kiersten says
Is this recipe gluten free?
Sam says
Hi Kiersten! As long as all of the ingredients you use are gluten free it will be. I’m not sure of the ingredients in different sauces so I can’t say for sure. 🙂
Martha Moody says
I made this for July 4th get together, and it was a definite hit! I will keep for frequent use – delicious!
Sam says
I am so glad everyone enjoyed it, Martha! 🙂
Taylor says
Could I use chicken thighs instead for this recipe?
Sam says
Hi Taylor! That shouldn’t be an issue here but if your thighs are much smaller than a typical breast they may not need to cook as long. 🙂
Shawn says
Simple
Delicious
Family loved it!
Sam says
I am so glad everyone enjoyed it so much, Shawn! 🙂
Debbie says
Want to make this recipe for this weekend, 4th of July. Can I triple the recipe? Would I still cook on high for 3 to 4 hours??
Sam says
Hi Debbie! You can certainly triple the recipe but it may need more time depending on what you are cooking it in and how much space is there?
mary says
Do you think this will work with a pork tenderloin filet??
Sam says
I haven’t tried it. I suppose it’s worth a try. Let me know how it goes. 🙂
AnnD says
I’ve made 3x 2 out of 3 GREAT
I’d recommend the high 3 1/2 hour method.
Sam says
I am so glad you have enjoyed it so much! 🙂
Mary says
Why did you recommend high temperature? I was wanting to do mine on low.
Shelley says
Which flavor of Sweet Baby Ray’s sauce did you use to make yours? Thank you!
Sam says
Hi Shelley! I just used original, but you can really use whatever you want. 🙂