What the heck is this?
This is what happens when juicy chicken, tangy barbecue sauce, and your slow cooker become besties. Toss everything in, walk away, and come back to tender, flavorful pulled chicken that’s practically begging to be piled high on a bun (or stuffed into a taco, or spooned over mac & cheese… you get the idea).
Why You’ll Love This Recipe
– Set it and forget it (hello, slow cooker magic)
– Sweet, smoky, saucy perfection every time
– Great for meal prep or feeding a crowd
– Ridiculously easy (like, 5-minute prep easy)
– Endless serving options = zero dinner boredom
The Good Stuff You’ll Need
– 2–2½ pounds boneless, skinless chicken breasts or thighs
– 1 cup barbecue sauce (your favorite kind!)
– 1/2 cup chicken broth
– 1 tablespoon brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional: a few dashes of hot sauce if you like a kick
Let’s Do This
Step 1: Load the Crockpot
Place chicken in the slow cooker. In a small bowl, mix together barbecue sauce, broth, brown sugar, vinegar, paprika, garlic powder, salt, pepper, and hot sauce if using. Pour that sweet-and-smoky goodness over the chicken.
Step 2: Let It Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. You’ll know it’s ready when the chicken shreds with zero resistance.
Step 3: Shred and Sauce It Up
Remove the chicken and shred it using two forks. Return it to the pot and stir to soak up all those juices. Let it sit for another 10–15 minutes on warm so the flavors really settle in.
Step 4: Serve It Like a Boss
Pile it onto sandwich buns, slider rolls, baked potatoes, nachos, or lettuce wraps. Don’t forget the pickles, coleslaw, or an extra drizzle of BBQ sauce.
Serving Suggestions
– Classic: On a toasted bun with crunchy slaw
– Low-carb: Lettuce cups or over cauliflower rice
– Fun-sized: Sliders for parties or potlucks
– Southern twist: On cornbread or with mac & cheese
Switch It Up
– Add sliced onions or bell peppers for extra flavor
– Use chipotle BBQ sauce for a smoky heat
– Swap in shredded rotisserie chicken + sauce for a 15-minute version
Make-Ahead Tips
– Store in the fridge up to 4 days
– Freezes beautifully in zip-top bags—just thaw and reheat
– Great for batch cooking: double it and freeze half
Questions People Actually Ask
Q: Can I use frozen chicken?
A: For food safety, it’s best to thaw chicken before slow cooking. But in a pinch? Use frozen and cook on LOW for 8 hours.
Q: Can I cook it faster?
A: Yep—HIGH for 3–4 hours works just fine. Just make sure the chicken is fully cooked and shreddable.
Q: What’s the best BBQ sauce to use?
A: Whatever you love! Sweet, spicy, smoky—go with your flavor vibe.
Crockpot BBQ Pulled Chicken: The Lazy Legend of Weeknight Dinners
- Total Time: 5 minutes
- Yield: 6 servings
Description
This is what happens when juicy chicken, tangy barbecue sauce, and your slow cooker become besties. Toss everything in, walk away, and come back to tender, flavorful pulled chicken that’s practically begging to be piled high on a bun (or stuffed into a taco, or spooned over mac & cheese… you get the idea).
Ingredients
– 2–2½ pounds boneless, skinless chicken breasts or thighs
– 1 cup barbecue sauce (your favorite kind!)
– 1/2 cup chicken broth
– 1 tablespoon brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Optional: a few dashes of hot sauce if you like a kick
Instructions
Step 1: Load the Crockpot
Place chicken in the slow cooker. In a small bowl, mix together barbecue sauce, broth, brown sugar, vinegar, paprika, garlic powder, salt, pepper, and hot sauce if using. Pour that sweet-and-smoky goodness over the chicken.
Step 2: Let It Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. You’ll know it’s ready when the chicken shreds with zero resistance.
Step 3: Shred and Sauce It Up
Remove the chicken and shred it using two forks. Return it to the pot and stir to soak up all those juices. Let it sit for another 10–15 minutes on warm so the flavors really settle in.
Step 4: Serve It Like a Boss
Pile it onto sandwich buns, slider rolls, baked potatoes, nachos, or lettuce wraps. Don’t forget the pickles, coleslaw, or an extra drizzle of BBQ sauce.
Notes
Classic: On a toasted bun with crunchy slaw
– Low-carb: Lettuce cups or over cauliflower rice
– Fun-sized: Sliders for parties or potlucks
– Southern twist: On cornbread or with mac & cheese
- Prep Time: 5 minutes
Nutrition
- Calories: 280 kcal
- Protein: 35g