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.
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)
Instructions
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Place the chicken breasts in the Crock-Pot and set to low heat.
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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.
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Pour the sauce over the chicken, ensuring the chicken is evenly coated.
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Cover and cook on low for 6-7 hours or on high for 3-4 hours.
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Once the chicken is tender, shred it with two forks directly in the Crock-Pot, mixing the chicken with the sauce.
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Serve on toasted buns, or use as a topping for salads or wraps.
Notes
Variations:
For a spicy BBQ version, add more chipotle chili powder or a few dashes of hot sauce.
Serve the pulled chicken over rice or mashed potatoes for a hearty meal.
For a vegetarian option, substitute jackfruit for the chicken to create a pulled BBQ “chicken” dish.
Storage/Reheating:
Store leftover pulled BBQ chicken in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in a skillet.
Freeze leftovers for up to 3 months. Thaw overnight and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (on low) or 3-4 hours (on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
