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crockpot BBQ pulled chicken with sauce close up
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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!
Course Main Course
Cuisine American
Keyword Crockpot, Pulled Chicken, Slow Cooker, Sweet and Spicy, Weeknight meal
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 people
Calories 312kcal
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.

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!  

Nutrition

Serving: 1/4 of the recipe | Calories: 312kcal | Carbohydrates: 62g | Protein: 10g | Fat: 2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 2212mg | Potassium: 383mg | Fiber: 1g | Sugar: 48g | Vitamin A: 520IU | Vitamin C: 3.5mg | Calcium: 47mg | Iron: 1.1mg