Crockpot BBQ Pulled Chicken

Our crockpot BBQ pulled chicken recipe creates tender, juicy chicken slathered in sweet and spicy BBQ sauce. Super easy to put together and always a family favorite!

The early morning air has a chill on it today, and the first thing that came to my mind when I thought about dinner was the crockpot filled with bubbly pulled chicken. My pulled chicken recipe is beyond easy and works well as our nights go from slow summer living to the hustle and bustle of fall.

Slow cooker pulled chicken is similar to our crockpot pulled pork, with a flavor twist and obviously the type of meat. I love slow cooker meals any time of the year, but there’s something about firing up the Crockpot on a cold morning that makes me feel cozy and content. Delicious as is, or make it into a pulled chicken sandwich on a toasted bun. This recipe is delightfully warm and will fill every belly at your table.

If you love yummy crockpot meals as much as I do, I hope you’ll try my melt-in-your-mouth crockpot pork tenderloin, my crockpot pork chops smothered in a luscious mushroom onion gravy, and my crockpot chicken and dumplings next!

What I Love Most About This Recipe

• Sheer simplicity! This chicken almost cooks itself!
• Perfect for a summer barbeque or a chilly fall afternoon, this meal is great any time of the year.
• Sides are easy and plentiful with this dish.

What Is Pulled Chicken?

Made in a slow cooker, pulled chicken is an incredible combination of sweet and spicy flavors. The chicken breasts cook to tender perfection, making it easy to “pull” or shred. There are a few variations to pulled chicken breast, but this recipe has a flavor that cannot be beaten.

Pulled chicken can be used in so many ways. Turn it into pulled chicken tacos, pile it high on a bun to make a delicious sandwich, or use it to top a cold salad!

Crockpot BBQ Pulled Chicken Ingredients

• Chicken Breasts: 4 large boneless, skinless, about six to eight ounces each.
• Onions + Garlic: Yellow onions sliced in 1/2 inch thick rounds and garlic peel create a flavorful layer for the chicken to cook on.
• Chicken Broth: 
• Homemade Spice Mix: This coats each piece of chicken and flavors it.
• BBQ Sauce: I like Sweet Baby Rays.

Recipe Notes For Pulled Chicken

• Cook Time: Since the recommended method in my recipe is the slow cooker, I can’t stress enough that you make sure you cook the chicken until just tender to avoid it falling apart. You’ll want those nice chunks to turn into pulled chicken!
• How to Shred Chicken: The best way and the only way if you ask me, to shred chicken is to remove it from the slow cooker and then transfer it onto a cutting board. Using two forks, pull the chicken until it’s nice and shredded. Don’t shred it too thin, you’ll want some larger chunks here and there. 
  • Personally, I’m not a fan of using an electric mixer method to shred chicken, but of course, feel free to go for it if that’s your preferred way of doing it!  

Variations

• Oven Method: Let’s chat a bit about a pulled chicken recipe oven style. Preheat oven to 350. Combine spices and create a rub. Cut slices in the chicken about halfway through and rub with the spice mixture. You can line the cookie sheet with sliced onions and minced garlic if you’d like and lay the chicken on top.
  • If you’re doing the barbeque version of this meal, pour the sauce over the chicken and let it bake right in all that deliciousness. Oh, the flavors.
• Grilled Chicken: Create the spice rub as you would with the oven method, and grill the chicken on a preheated, lightly greased grill. Grill the chicken until completely cooked through. Again, if you want the barbeque twist, heat the sauce on the stove or grill and cover the chicken after you shred it.

Serving Recommendations

I serve this most often as a filling for sandwiches. It goes great with my copycat KFC coleslaw, my classic macaroni salad, or my sweet Southern macaroni salad, Paula Deen corn casserole, Bisquick cornbread, deviled eggs, or baked macaroni and cheese.

How Do You Make Crockpot BBQ Pulled Chicken?

1. Add the sliced onions and garlic to the bottom of a slow cooker and pour in chicken stock.
2. Pat dry and season the chicken with the spice mixture.
3. Lay chicken over the onions. Cover the crockpot and cook on high for 4-6 hours or 8-10 on low.
4. Remove the chicken to a plate and set aside.
5. Pour the onion-liquid mixture into the sieve.
6. Roughly chop the drained onion mixture into bite-sized pieces.
7. Return the chopped onions to the crockpot and discard the liquids.
8. Shred the chicken breasts. Return the chicken to the pot and stir to combine with the onion mixture.
9. Add prepared BBQ sauce and combine to chicken mixture. Cover the crockpot, turn on high, and heat just until warm through. Serve.

***See the full instructions below.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? This crockpot BBQ pulled chicken will keep up to 4 days in the fridge when stored properly. Be sure to let your chicken cool completely and seal it well before tossing it in the fridge.
• Can You Freeze This? Yes, you absolutely can! Slow cooker pulled chicken leftovers are super easy to freeze. All you’ll need is a few freezer-safe bags to portion, and then pop it in the freezer!
  • When you’re ready to reheat, take it out, let the pulled chicken thaw in the fridge, and then heat it in the oven or microwave. This freezes really well, and is just as delicious the second time around!
• Make-Ahead: This can be made a day or so ahead of serving and stored in the fridge.

More Delicious Crockpot Chicken Recipes

• Crockpot Chicken Noodle Soup
• Crockpot Creamy Ranch Chicken 
• Crockpot White Chicken Chili
• Crockpot Chicken Chili
• Mississippi Chicken
• Brown Sugar Crock Pot Chicken

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Crockpot Pulled Pulled Chicken

Our crockpot BBQ pulled chicken is super easy with a sweet and spicy tang that makes the perfect weeknight mealtime or Sunday supper!

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Servings: 4 people

Author: Kathleen

Ingredients

• 2 (1/2 inch thick) slices of onion,
• 1-2 large cloves garlic, peeled and whole
• 1/2 cup chicken broth

Spice Mix:

• 1/2 teaspoons chili powder
• 1/2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoons onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon brown sugar packed

Chicken:

• 4 (6-8 ounce) boneless, skinless chicken breasts

Sauce:

• 2 cups prepared barbecue sauce

Instructions

• Add the sliced onions and garlic to the bottom of a slow cooker and pour in chicken stock.
• In a small bowl, mix together the spice mix until evenly combined.
• Pat chicken breast (4) with paper towels to remove any excess moisture from the packaging.
• Generously sprinkle both sides of the chicken evenly with the spice mixture (you may have some leftovers). Gently press the spice mixture onto the chicken to help it adhere.
• Lay chicken, in a single layer, over onions. Cover the crockpot and cook on high for 4-6 hours or 8-10 on low, or until chicken is tender. Remove the chicken to a plate and set aside.
• Set a sieve over a heat-proof mixing bowl and pour the onion-liquid mixture into the sieve. Place the drained onion mixture on a cutting board and roughly chop them into bite-sized pieces. Return the chopped onions to the crockpot and discard the liquids.
• Using 2 forks shred the chicken breasts into bite-sized pieces. Return the shredded chicken to the crockpot and stir to combine with the onion mixture.
• Add prepared BBQ sauce and combine to chicken mixture. Cover the crockpot, turn on high, and heat just until warm through. Serve.

Fans Also Made:

• 
  Crockpot Chicken And Gravy
• 
  Crockpot Fiesta Chicken
• 
  Easy Crack Chicken Recipe
• 
  Slow Cooker Chicken Cacciatore

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Notes

1. Cook Time: Since the recommended method in my recipe is the slow cooker, I can’t stress enough that you make sure you cook the chicken until just tender to avoid it falling apart. You’ll want those nice chunks to turn into pulled chicken!
2. How to Shred Chicken: The best way and the only way if you ask me, to shred chicken is to remove it from the slow cooker and then transfer it onto a cutting board. Using two forks, pull the chicken until it’s nice and shredded. Don’t shred it too thin, you’ll want some larger chunks here and there. Personally,  I’m not a fan of using an electric mixer method to shred chicken, but of course, feel free to go for it if that’s your preferred way of doing it!  

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