This Easy Crockpot BBQ Pulled Chicken is a total winner! Juicy chicken meets sticky, sweet BBQ sauce, making it perfect for sandwiches or tacos.
You just toss the chicken and sauce in the crockpot, then chill while it cooks. Seriously, who doesn’t love a dinner that practically makes itself? 🙌
I love serving this on soft buns with coleslaw. It’s so easy, even a tired superhero could whip it up after a long day! Give it a try; you’ll be hooked!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this recipe since they cook up juicy and easy to shred. You can use thighs instead if you prefer dark meat, which will add even more flavor!
Barbecue Sauce: Use your favorite store-bought BBQ sauce for convenience, or make your own for a personal touch. If you want less sweetness, opt for a tangy vinegar-based BBQ sauce. You can also use sugar-free options if cutting down on sugar.
Chicken Broth: If you don’t have chicken broth on hand, water will work just fine! For a deeper flavor, consider using vegetable broth or even beef broth if you like a richer taste.
Spices: Smoked paprika adds a nice depth to the flavor. If you don’t have it, you can use regular paprika. A pinch of cayenne can also add a little kick if you enjoy spice.
How Can I Shred Chicken Easily?
Shredding chicken can sometimes be tricky, but with the right technique, it’s a breeze! After cooking, let the chicken rest for a few minutes to cool slightly.
- Using two forks, hold one fork in each hand. Use the first fork to hold down the chicken while you shred with the second fork.
- Start pulling the chicken apart in bite-sized pieces. It should fall apart easily after cooking.
- If you prefer, you can also use a hand mixer. Just mix on low in a bowl – it shreds chicken super quickly!
Easy Crockpot BBQ Pulled Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce (your favorite brand or homemade)
- 1/2 cup chicken broth or water
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 6 soft sandwich buns or slider rolls
- 2 cups coleslaw mix (shredded green and purple cabbage with carrots)
- 1/2 cup coleslaw dressing (creamy style)
Time Needed:
This recipe takes about 10 minutes for prep and then 6 to 7 hours on low in the crockpot (or 3 to 4 hours on high). So you can set it in the morning and come home to a delicious dinner ready to go!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the chicken breasts at the bottom of your crockpot. Make sure they’re all lined up nicely, so they cook evenly.
2. Mix the Sauce:
Grab a bowl and mix together the barbecue sauce, chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper thoroughly. This mixture will be the flavor superstar!
3. Pour it Over the Chicken:
Carefully pour the barbecue sauce mixture over the chicken in the crockpot. Make sure the chicken is mostly covered for that yumminess to sink in!
4. Cook it Up:
Now, cover the crockpot and set it to low for 6 to 7 hours or high for 3 to 4 hours. The low and slow method is best for tender chicken, but either way works!
5. Shred the Chicken:
Once the chicken is cooked and tender, take it out of the crockpot. Using two forks, shred the chicken into bite-sized pieces. It’s super easy once it’s cooked!
6. Mix It All Together:
Return the shredded chicken to the crockpot and stir it into the remaining sauce. Make sure every piece is coated with that delicious BBQ sauce!
7. Assemble Your Sandwiches:
To build your sandwiches, take the bottom half of each bun and spoon a generous amount of your pulled chicken onto it. Yummy!
8. Add Crunchy Coleslaw:
Top it off with a scoop of coleslaw, adding that fresh crunchiness that pairs perfectly with the savory chicken!
9. Final Touch:
Place the top bun on your sandwiches, and they’re ready to serve! Warm them up with some potato chips or your favorite sides. Enjoy your hassle-free and delicious meal!
Bon appétit! These BBQ pulled chicken sandwiches are sure to become a new favorite.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just keep in mind that it will take longer to cook. If cooking on low, plan for about 7 to 8 hours, and if on high, around 4 to 5 hours. Ensure the chicken is fully cooked (165°F) before shredding!
How Can I Make This Recipe Spicier?
If you like a kick, add some cayenne pepper or diced jalapeños to the barbecue sauce mixture! You can also use a spicy barbecue sauce for an extra boost of heat.
Can I Make This Ahead of Time?
Absolutely! You can cook the pulled chicken a day in advance. Just store it in an airtight container in the fridge. Before serving, reheat gently on the stove or in the microwave until warmed through!
What Should I Do with Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They also freeze well! Just make sure to cool them completely before transferring to a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat before serving.
