Valentina Ablaev
Classic pulled chicken in the crockpot is the perfect tender and flavorful protein for any meal. Juicy chicken is slow-cooked in a rich BBQ sauce until it’s fall-apart tender and easy to shred. Serve this pulled chicken on sandwiches, in tacos, over rice bowls, or however you like. The best part? This crockpot recipe is incredibly hands-off, making it a great option for busy weeknights when you need an easy dinner.
What Is Pulled Chicken in the Crockpot?
This classic crock pot recipe makes tender, juicy chicken entirely in the slow cooker. Just like our crockpot crack chicken, this BBQ chicken cooks in just one pot and gets infused with that delicious sauce.
Why You’ll Love This Recipe
- Easy hands-off recipe. The slow cooker makes the process so simple; you just set it to cook and forget about it for hours.
- Great for meal prep. Make a large batch of pulled chicken, and you have yourself the perfect meal prep for the week.
- Family-friendly. BBQ chicken is always a crowd-pleaser, appealing to children and adults alike!
- Freezer-friendly. Pulled chicken in the crockpot is a great dish to make and store in the freezer! Whether you are prepping dinner in advance or want a quick lunch, you can pop it in the microwave and have it ready in minutes.
BBQ Dishes for Days
When it comes to summer, you can’t go wrong with a BBQ dish. We have everything from BBQ pulled pork and simple BBQ chicken wings to a crockpot BBQ roast! You can even fire up the grill and make barbecue grilled chicken!
Ingredients for Pulled Chicken in the Crockpot
This recipe uses simple ingredients:
- Chicken breast – You can easily use chicken breast or chicken thighs for this recipe with great results.
- Garlic – Minced garlic adds a great flavor to this BBQ pulled chicken.
- Onion – Diced onion infuses the sauce with a great flavor.
- Seasoning – A blend of paprika, salt, and chili powder adds a great flavor to the meat without overpowering the sauce.
- Sugar – Brown sugar is a must-have when making BBQ chicken, as it adds a great flavor and thickens the sauce.
- Hot sauce – Balance all of the sauce’s sweetness with a touch of your favorite hot sauce.
- BBQ sauce – Baby Ray’s is our favorite and the base for this pulled chicken.
See the recipe card below for a complete list of ingredients and quantities.
10 Ways to Use Crockpot Pulled Chicken
You’ll be making this pulled chicken on repeat to try all of these delicious pulled chicken dishes:
- Sandwiches – A crockpot BBQ chicken sandwich is a classic and so simple! Serve chicken on toasted buns, topped with homemade coleslaw for the perfect summer sandwich.
- Sliders – Just like our buffalo chicken sliders, you can load up Hawaiian buns with shredded BBQ chicken. This makes the perfect party appetizer!
- Tacos – We loved shredded chicken tacos, and you can use this BBQ chicken as the protein!
- Burrito bowls – Use pulled chicken to make your very own BBQ chicken bowl!
- Salads – We love a BBQ chicken salad made with grilled chicken, but you can also use shredded chicken! So easy, healthy, and delicious!
- Wraps – A chicken wrap is our go-to for an easy lunch, and pulled chicken makes the perfect protein.
- Quesadillas – Load up a tortilla with BBQ chicken, shredded cheese, and toast on a pan for a quick and easy BBQ quesadilla.
- Nachos – Top your favorite tortilla chips with nacho cheese, BBQ chicken, red onion, and pickled jalapenos. This is a restaurant-level dish that is always a crowd pleaser!
- Pasta – Yes, you read that right! BBQ chicken tastes incredible when served over creamy alfredo pasta!
- Meal prep bowls – Make-ahead bowls are great for meal prep, and you can use this pulled chicken as the protein! Serve with your favorite base, whether that is rice, potatoes, or even quinoa. Lastly, garnish with your favorite toppings and enjoy a fun, flavorful, ready-to-go lunch.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- You can’t have a crockpot recipe without a slow cooker.
- Though optional, an instant-read thermometer makes cooking chicken extra easy and foolproof.
Expert Tips for Juicy Chicken:
- Don’t overcook. Cook the chicken until it is just cooked through, as you don’t want dry, overcooked chicken.
- Shred in cooking juices. Shred the chicken in all of that delicious cooking liquid. This helps incorporate the BBQ sauce perfectly.
- Use a thermometer. A meat thermometer is a great tool for cooking chicken! Cook until the chicken reaches an internal temperature of 165°F.
- Let it rest briefly. Once the chicken is cooked, let it rest for a little while before shredding. This makes it easier to handle and shred.
How to Make BBQ Pulled Chicken:
- Add the chicken. Place the chicken in the bottom of the slow cooker.
2. Make the sauce. In a bowl, whisk together the garlic, onion, paprika, salt, chili powder, brown sugar, hot sauce, and barbecue sauce.
3. Combine. Pour the sauce over the chicken, coating it evenly.
4. Cook. Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is tender.
5. Shred. Use two forks to shred the chicken, then stir it into the sauce.
6. Serve. Serve the chicken, and enjoy!
How Long Does It Take to Cook Pulled Chicken in the Crockpot?
- Cooked on high: If you’re setting the crockpot to high, the chicken will be cooked in approximately 3-4 hours. This is a great option if you are running short on time and need dinner ready sooner.
- Cooked on low: Cooking on low will take 6-7 hours. This is the perfect option if you’re setting the chicken to cook at the beginning of the day.
What to Serve With Pulled Chicken:
There are so many incredible sides to serve with BBQ chicken. Here are some of our favorites:
- Coleslaw – Classic coleslaw or crispy apple coleslaw makes for the perfect balance of texture and flavor.
- Mac and cheese – A creamy mac and cheese casserole makes the perfect hearty side for BBQ chicken.
- Roasted vegetables – A healthy side of grilled veggies or sweet-and-spicy sauteed veggies makes for a delicious combo.
- Sweet potato fries – Homemade sweet potato fries are so easy to make and pair perfectly with pulled chicken.
Other Cooking Methods
Don’t have a slow cooker? Don’t worry, because you can make this chicken using an Instant Pot or the stovetop:
- Instant Pot: Make the perfect instant pot shredded chicken in less than 30 minutes.
- Stovetop: Add the chicken to a Dutch oven with all of the BBQ sauce ingredients. Cook on low-medium heat until the chicken is cooked through. If the sauce is too dry, add a little bit of chicken broth or water to cover the chicken.
Store & Reheat
- Storage. Store leftover BBQ pulled chicken in an airtight container in the fridge for up to 3 days.
- Reheat. Warm up leftovers on the stovetop over low heat, and add a splash of BBQ sauce to make it even saucier.
- Freeze. Store cooked chicken in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Crockpot Recipes
If you enjoyed this pulled chicken in the crockpot, be sure to try our other slow cooker recipes; here are some of our favorites:
Grains and Pasta
Chicken- Beef
If you tried this BBQ pulled chicken recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
BBQ Pulled Chicken in the Crockpot (Perfect for Sandwiches)
Ingredients
- 1 1/2 lbs chicken breast, boneless skinless
- 2 garlic cloves, chopped
- 1/2 medium onion, chopped
- 1 tsp ground paprika
- 1 tsp salt
- 1 tsp brown sugar
- ½ tsp chili powder
- ½ tsp hot sauce
- 1 1/2 cup Sweet Baby Ray's original barbecue sauce
Instructions
- Add the chicken. Place the chicken in the bottom of the crockpot.
- Prepare the sauce. In a bowl, mix the garlic, onion, paprika, salt, chili powder, brown sugar, hot sauce, and barbecue sauce until smooth and well combined.
- Coat the chicken. Pour the barbecue mixture over the chicken, making sure it is evenly covered.
- Slow cook. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is tender and shreds easily.
- Shred the chicken. Using two forks, pull the chicken into thin strands and stir it into the sauce until evenly coated.
- Serve. Serve the chicken as desired. We love it on toasted buns, making for the perfect BBQ chicken sandwich.
Notes
- Don’t overcook. Cook the chicken just until it’s done so it stays juicy and doesn’t dry out.
- Shred the chicken. Shred the chicken directly in the cooking liquid so it soaks up all that BBQ flavor.
- Use a thermometer. For best results, cook until the chicken reaches 165°F.
- Let it rest. Give the chicken a few minutes after cooking before shredding so it’s easier to handle.
- Storage. Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. Warm on the stovetop over low heat, adding a splash of BBQ sauce if needed.
- Freeze. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
