Crockpot BBQ Pulled Chicken
Craving an easy, hands-off dinner that delivers big on flavor? The best crockpot BBQ chicken is the perfect solution. Tender, juicy, and drenched in a sweet-savory sauce, this pulled chicken recipe is ideal for sandwiches, tacos, or even pizza.
With minimal prep time and the magic of slow cooking, you can achieve mouthwatering pulled chicken with very little effort. This recipe is perfect for a busy weeknight meal or for meal-prepping your favorite dishes throughout the week.
Essential Ingredients for Crockpot BBQ Chicken
- Chicken breasts – Boneless, skinless chicken breasts serve as the lean, tender base for this dish.
- Barbecue sauce – Choose your favorite BBQ sauce, like Sweet Baby Ray’s Honey BBQ, for the perfect sweet and tangy flavor.
- Light brown sugar – A subtle sweetness that balances the tanginess of the sauce, adding depth to the dish.
- Garlic powder – Infuses the chicken with a warm, savory undertone that complements the sauce.
- Worcestershire sauce – Adds a rich umami flavor that enhances the BBQ sauce.
- Italian dressing – Provides a zesty punch, cutting through the sweetness and adding complexity.
- Onion powder – A savory boost that rounds out the flavor profile.
- Salt and pepper – Essential for seasoning the chicken perfectly.
How to Make Pulled BBQ Chicken: A Simple Breakdown
Start by prepping your slow cooker with a light coating of non-stick spray or a liner. Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder, then place them in the slow cooker.
In a mixing bowl, whisk together the BBQ sauce, Italian dressing, Worcestershire sauce, and light brown sugar. Pour this flavorful mixture over the seasoned chicken, ensuring the meat is fully coated. Cover the slow cooker and cook on high for 2.5 to 3 hours, or on low for 5 to 6 hours, until the chicken reaches 165°F.
Once cooked, use two forks to shred the chicken right in the crockpot. The chicken will soak up all the delicious sauce, making it even more tender and flavorful. Serve it up on buns for sandwiches or get creative with pizzas, tacos, or nachos!
Recipe Tips and Variations
For a tangier twist, experiment with different BBQ sauce flavors—try smoky or spicy versions to change things up. You can also add a bit of heat by sprinkling in red pepper flakes or cayenne powder. Want a bit of extra crunch? Top your pulled chicken sandwich with coleslaw for a delightful texture contrast.
If you’re cooking for a crowd, this recipe is easily doubled. Just ensure your slow cooker is large enough to handle the increased quantity and adjust the cooking time as needed.
Storing Leftover BBQ Chicken
Storing leftovers is a breeze! Let the pulled chicken cool completely before transferring it to an airtight container. Refrigerate for up to four days, or for longer storage, freeze it for up to three months. Reheat in the microwave or on the stovetop, adding a bit of extra BBQ sauce if needed to keep the chicken moist and flavorful.
Whether it’s served in a sandwich or atop your favorite comfort food, this easy crockpot BBQ chicken will quickly become a household favorite.
Crockpot BBQ Chicken Pulled Chicken Recipe
Ingredients
- 2 lbs boneless skinless chicken breasts, trimmed of fat
- 1/4 cup light brown sugar optional, or reduce to 1/8 cup if preferred
- 1 1/4 cup barbecue sauce recommendation: Sweet Baby Ray’s Honey BBQ
- 1 tbsp garlic powder
- 2 tbsp Worcestershire sauce
- 1/2 cup Italian dressing use fat-free if desired
- 1 tbsp onion powder
- Salt and pepper to taste
Instructions
- Begin by thoroughly coating the interior of a large crockpot with non-stick cooking spray, or alternatively, use a disposable liner for easier cleanup.
- Generously season the boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder before placing them in the crockpot.
- In a separate bowl, whisk together the barbecue sauce, Italian dressing, Worcestershire sauce, and light brown sugar until fully combined.
- Evenly pour the mixture over the seasoned chicken, then cover with the crockpot lid. Cook on high for 2.5-3 hours or on low for 5-6 hours.
- Ensure the chicken is cooked through, reaching an internal temperature of 165°F.
- Once fully cooked, shred the chicken directly in the crockpot using two forks, allowing it to soak up the remaining marinade and BBQ sauce.
- Serve as pulled chicken sandwiches on buns or incorporate it into other dishes such as pizza, tacos, nachos, over rice, or enjoy on its own.