BBQ Pulled Chicken in the Crockpot (Perfect for Sandwiches)
Easy pulled chicken in the crockpot makes the perfect protein. Juicy shredded chicken, slow-cooked in a flavorful BBQ sauce. This chicken is great served in sandwiches, tacos, bowls, and so much more! You can’t go wrong with an easy crockpot recipe!
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.