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The Best Crockpot BBQ Chicken (Easy Pulled Chicken)

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5 from 3 reviews

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

Ingredients

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 this fat-free one)
  • 2 tbsp Worcestershire sauce
  • 1/4 cup light brown sugar (can use 1/8 cup or omit if you prefer it less sweet)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • salt and pepper, to taste

Instructions

  1. 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.
  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 2.5-3 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!

Watch the step-by-step YouTube video tutorial here!

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.