Why You’ll Love This Recipe

This recipe is perfect for busy days or feeding a crowd. With minimal prep time, all you need to do is toss the ingredients into your slow cooker and let it work its magic. The result? Tender pulled chicken soaked in a rich, flavorful BBQ sauce. It’s an incredibly easy and convenient way to make a delicious meal with leftovers that are just as tasty.

Ingredients

3 boneless skinless chicken breasts
1 18-oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 tsp ground white pepper
Slow cooker liner (optional for easier cleanup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place chicken breasts in the Crock-Pot and set the heat to low.
In a separate bowl, mix together the barbecue sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and white pepper.
Pour the sauce over the chicken, making sure to coat the breasts evenly.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
Once the chicken is tender, shred it with two forks right in the Crock-Pot, mixing the chicken with the sauce.
Serve on toasted buns for sandwiches or your preferred dish.

Servings and Timing

Servings: 4-6
Prep time: 10 minutes
Cook time: 6-7 hours (on low) or 3-4 hours (on high)

Variations

Spicy BBQ: Add more chipotle chili powder or a few dashes of hot sauce to bring some heat to your BBQ chicken.
Make it a meal: Serve the pulled chicken over rice or mashed potatoes for a hearty meal.
Vegetarian Option: Use jackfruit as a substitute for chicken to create a vegetarian pulled BBQ “chicken.”

Storage/Reheating

Store leftover pulled BBQ chicken in an airtight container in the fridge for up to 4 days. To reheat, simply microwave until heated through. You can also freeze the leftovers for up to 3 months. Thaw overnight and reheat before serving.

FAQs

1. Can I use frozen chicken in the slow cooker?

Yes, you can use frozen chicken, but it may take a bit longer to cook. Ensure the chicken reaches an internal temperature of 165°F.

2. How can I keep the chicken from drying out in the slow cooker?

Cook the chicken on low heat to avoid drying it out. Also, ensure there is enough sauce to keep the chicken moist.

3. Can I use a different BBQ sauce?

Yes, you can use any type of BBQ sauce you like, though Sweet Baby Ray’s is a popular choice for its balanced sweetness.

4. Can I cook this on high instead of low?

Yes, you can cook it on high for 3-4 hours if you’re short on time.

5. What should I serve with the pulled BBQ chicken?

Serve it on buns for a sandwich, or pair it with a side of coleslaw, fries, or a fresh salad.

6. How do I make this recipe spicier?

Add more chipotle chili powder or a few dashes of hot sauce to give it an extra kick.

7. Can I freeze this recipe?

Yes, you can freeze the pulled BBQ chicken for up to 3 months. Thaw it in the fridge before reheating.

8. Can I cook this with chicken thighs instead of breasts?

Yes, chicken thighs will also work well in this recipe, providing a richer flavor and more moisture.

9. How do I shred the chicken?

Once the chicken is cooked and tender, use two forks to shred it directly in the Crock-Pot, mixing the chicken with the sauce.

10. Can I make this recipe ahead of time?

Yes, you can prepare the chicken and store it in the fridge for up to 4 days. Reheat before serving.

Conclusion

This Slow Cooker Pulled BBQ Chicken is the perfect go-to recipe for a hassle-free, flavorful meal. Whether you’re feeding a crowd or looking for an easy weeknight dinner, this recipe offers incredible convenience and deliciousness. With its smoky, sweet BBQ sauce and tender shredded chicken, it’s sure to be a family favorite!

Pulled BBQ Chicken Crock Pot

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Author: Julia
Total Time: 6-7 hours (on low) or 3-4 hours (on high)
Yield: 4-6 servings
Diet: Gluten Free

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Description

This Slow Cooker Pulled BBQ Chicken recipe is the ultimate easy, flavorful meal. Made with tender chicken breasts and soaked in a smoky, sweet BBQ sauce, it’s perfect for sandwiches, wraps, or a meal over rice. Whether you’re feeding a crowd or enjoying a quick weeknight dinner, this recipe offers minimal prep and maximum flavor, with delicious leftovers to enjoy.

Instructions

Place the chicken breasts in the Crock-Pot and set to low heat.
In a separate bowl, mix the barbecue sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and white pepper.
Pour the sauce over the chicken, ensuring the chicken is evenly coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Once the chicken is tender, shred it with two forks directly in the Crock-Pot, mixing the chicken with the sauce.
Serve on toasted buns, or use as a topping for salads or wraps.