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The Best Crockpot BBQ Chicken (Easy Pulled Chicken)

  • Author: Kindly Unspoken
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Slow Cooker Crockpot
  • Cuisine: American


Try my Best Crockpot BBQ Chicken for the most delicious, tender, flavorful, easy slow cooker BBQ pulled chicken sandwiches you’ll ever eat!


Units Scale
  • 2 lbs boneless, skinless chicken breasts, with fat trimmed off
  • 1 1/4 cup barbecue sauce (We love sweet Baby Ray’s Honey BBQ)
  • 1/2 cup Italian dressing (I use fat-free)
  • 2 tbsp Worcestershire sauce
  • 1/4 cup light brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • salt and pepper, to taste


  1. First liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray.
  2. Next, season your trimmed boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder, and place in the bottom of your crockpot.
  3. In a medium size mixing bowl, add barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Whisk until combined.
  4. Pour mixture evenly over chicken breasts, place the lid on the crockpot, and cook on high for 3-4 hours or low for 5-6 hours.
  5. Use this meat thermometer to ensure chicken is cooked to 165 degrees internal temperature.
  6. Once fully cooked, you can either serve whole or use two forks to shred chicken. I like to shred it right in the crockpot to soak up all the extra chicken marinade and BBQ sauce.
  7. Serve on buns for delicious BBQ pulled chicken sandwiches or serve on pizza, salad, tacos, nachos, over rice, or by itself. Enjoy!


To Store: Leftover shredded crockpot BBQ chicken can be stored in an airtight container in the refrigerator for up to 5 days.

To Freeze: Place leftover shredded crockpot BBQ Chicken in an airtight freezer-safe container or Ziploc bag and freeze for up to 3 months. If desired, you can freeze smaller portions for quick and easy lunches/dinners. When ready to eat, thaw in the fridge overnight and then re-heat via stovetop over medium heat or in the microwave until warm.

To Re-heat: Chicken can be reheated in individual servings in the microwave or you can heat it all at once in a pot on the stove over medium heat.

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