Crockpot BBQ Pulled Chicken

Tender, juicy Crockpot BBQ Pulled Chicken is slow-cooked with onions, garlic, and a simple spice rub, then tossed with plenty of sweet and smoky barbecue sauce. Perfect for sandwiches, sliders, tacos, nachos, baked potatoes, and easy family dinners.

Course Main Course

Cuisine American

Keyword Crockpot, Pulled Chicken, Slow Cooker, Sweet and Spicy, Weeknight meal

Prep Time 10

Cook Time 4

Total Time 4 10

Servings 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

US Customary - Metric

Instructions

Add the sliced onions and garlic (1-2 cloves) to the bottom of a slow cooker and pour in chicken stock (1/2 cup).
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 (2 cups) and combine to chicken mixture. Cover the crockpot, turn on high, and heat just until warm through. Serve.

Notes

Don't overcook the chicken. Chicken breasts can go from juicy to dry surprisingly quickly in a slow cooker. Start checking for doneness on the earlier end of the cooking range.
Shred into larger pieces. Leave some slightly larger chunks instead of shredding it too finely. The chicken stays juicier and has a better texture for sandwiches and sliders.
Toast your buns. A lightly toasted bun holds up much better to the saucy chicken and adds great texture.
Add sauce to taste. Start with the recommended amount of barbecue sauce, then add a little more if you prefer extra saucy pulled chicken.
Chicken thighs work beautifully. Boneless, skinless chicken thighs stay exceptionally tender and are a great option if you prefer dark meat.
Make a double batch. This recipe freezes well and makes easy future meals for sandwiches, tacos, nachos, baked potatoes, and wraps.

Nutrition