The Best Crockpot BBQ Chicken (Easy Pulled Chicken)
Try my Best Crockpot BBQ Chicken for the most delicious, tender, flavorful, easy slow cooker BBQ pulled chicken sandwiches you’ll ever eat!
- Prep Time: 5 minutes
- Cook Time: 2.5 hours
- Total Time: 0 hours
- Yield: 8-10 servings 1x
- Category: Dinner
- Method: Slow Cooker Crockpot
- Cuisine: American
Ingredients
- 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 this fat-free one)
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar (can reduce to 1/8 cup or omit if you prefer it less sweet)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and black pepper, to taste
Instructions
- First liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or for less mess, use one of these awesome disposable liners.
- Next, season your trimmed boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder, and place in the bottom of your crockpot.
- In a medium size mixing bowl, add barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Whisk until combined.
- Pour mixture evenly over chicken breasts, place the lid on the crockpot, and cook on high for 2.5-3 hours or low for 5-6 hours.
- Use this meat thermometer to ensure chicken is cooked to 165 degrees internal temperature.
- 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.
- Serve on buns for delicious BBQ pulled chicken sandwiches or serve on pizza, salad, tacos, nachos, over rice, or by itself. Enjoy!
Notes
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.