Slow Cooker BBQ Pulled Chicken
Busy weeknights don’t leave much time for cooking. That’s why this slow cooker BBQ pulled chicken is a lifesaver – just 10 minutes of prep and the slow cooker does the rest. You’ll have tender, flavorful chicken everyone will love.
Quick Look: Slow Cooker BBQ Chicken
⏱ Prep Time: 10 minutes
🍲 Cook Time: 6–7 hours on LOW (or 3–4 hours on HIGH)
🍴 Servings: ~10
💡 Tip: Use a meat thermometer – cook to 165 °F for juicy, tender chicken. Serve on a sandwich, wrap, salad, baked potatoes, or nachos!
Zero stress dinner? I think we can all use a few more of these recipes. That’s why I make this crockpot BBQ pulled chicken time and time again. You just mix the sauce, pour it over the chicken, then shred it when done. It’s that simple!
One of the trickiest parts of cooking chicken in the crockpot is avoiding overcooking, which can leave you with dry, rubbery meat – sigh! The best solution is to use a meat thermometer and cook until the chicken reaches an internal temperature of 165°F. This is especially helpful since slow cookers can run hotter or cooler, and chicken breasts vary in thickness.
Note from Lexi
One of my biggest recommendations is to keep easy go-to recipes like this in your weekly rotation. Simple meals like this are perfect for those moments at the grocery store when you’re thinking, I just need one more dinner idea for the week. It’s always a family favorite, and the leftovers are so versatile – toss the chicken on a salad, baked potato, wrap, or even nachos.
Ingredients and substitutions
How to make slow cooker BBQ chicken
- Mix BBQ sauce, honey, apple cider vinegar, and garlic powder.
2. Trim chicken breasts and place in a slow cooker. Pour over the sauce and coat both sides of the chicken.
3. Cook on low for 6-7 hours. Remove chicken and shred. Return and toss in the sauce.
FAQ
Yes! I recommend boneless skinless chicken thighs. You may have to adjust cook time if the chicken thighs are smaller.
You can use a spicy BBQ sauce or add cayenne pepper. I would start with 1/8 teaspoon and add more to your preference.
This unfortunately happens when overcooking the chicken. Some slow cookers run hotter than others and if your chicken breasts were smaller this is easy to happen. Decrease cook time this next time around as you know a bit more about your slow cooker!
What to serve slow cooker BBQ chicken with
I love to serve this on a toasted bun topped with coleslaw (be sure to use a mayonnaise without egg to make it egg free).
Some other tasty sides include: Sauteed Green Beans with Bacon and Onion or these tasty Brussels Sprouts (Oven-Roasted).
Equipment needed
8-quart slow cooker
How to store and reheat
Store in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat. Add more BBQ sauce or a splash of water if needed to keep it from drying out.
Tips for Success
If your chicken breasts are thick or uneven, I recommend tenderizing with a meat mallet to make them a bit more even. I like to sandwich them between parchment paper to make things less messy.
More Slow Cooker Recipes
You will also love these:
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Slow Cooker BBQ Pulled Chicken
Equipment
Ingredients
- 3.5 lbs. boneless skinless chicken breasts
- 2 cups BBQ sauce
- ¼ cup honey or brown sugar
- ⅛ cup apple cider vinegar
- ½ tablespoon garlic powder
Instructions
- Trim excess fat off of chicken breasts. Then lay in the bottom of an 8-quart slow cooker.3.5 lbs. boneless skinless chicken breasts
- In a medium sized bowl, combine BBQ sauce, honey, apple cider vinegar, and garlic powder. Stir together.2 cups BBQ sauce, ¼ cup honey, ⅛ cup apple cider vinegar, ½ tablespoon garlic powder
- Pour over the chicken breasts. Flip the chicken to ensure both sides are coated in the mixture.
- Cook on low for 6-7 hours or high for 2-3 hours. If using thinner chicken, check earlier to avoid overcooking. You want the meat to reach an internal temperature of 165 degrees and be easily shredded with a fork.
- Remove from crockpot and shred with 2 forks. Return to crockpot and give it a good stir to coat in the sauce again.
So easy!
This recipe is on a very frequent rotation in my house! So versatile!