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A close-up shot showcases a delicious BBQ Pulled Chicken Crockpot ready to be served.

BBQ Pulled Chicken Crockpot Perfect

This BBQ Pulled Chicken Crockpot recipe is an incredibly easy and flavorful way to enjoy tender, juicy pulled chicken. The slow cooker does all the work, infusing the chicken with smoky, sweet, and tangy BBQ flavors for a perfect weeknight meal or party dish.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 pounds boneless, skinless chicken breasts or thighs
  • 1 ½ cups BBQ sauce your favorite store-bought or homemade
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1-2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • Optional: Hot sauce to taste
  • Optional: 1 diced onion

Equipment

  • Crockpot (Slow Cooker)
  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Two forks
  • Paper towels
  • Cutting board
  • Knife

Method
 

  1. Trim any excess fat from the chicken. Pat the chicken dry with paper towels.
  2. In a large bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika (and hot sauce and/or diced onion, if using).
  3. Place the chicken in the bottom of the Crockpot.
  4. Pour the BBQ sauce mixture over the chicken, making sure to coat it evenly.
  5. Cover the Crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken is done when it's easily shredded with a fork. Check for doneness around the 6-hour mark on low or 3-hour mark on high to avoid overcooking.
  6. Once the chicken is cooked through, use two forks to shred it directly in the Crockpot.
  7. After shredding, let the chicken simmer in the sauce for another 15-30 minutes to absorb even more flavor.
  8. Serve the BBQ pulled chicken on buns, sliders, or over rice. Garnish with your favorite toppings, such as coleslaw, pickles, or onions.

Notes

Don't overcook the chicken, as it can become dry. Adjust the sauce to your liking by adding more brown sugar if it's too tangy or more apple cider vinegar if it's too sweet. To thicken the sauce, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the Crockpot during the last 30 minutes of cooking. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For a spicy kick, add a pinch of cayenne pepper or a few dashes of hot sauce. For Hawaiian BBQ pulled chicken, add a can of crushed pineapple. Substitute honey for the brown sugar for honey BBQ pulled chicken. Use Dr. Pepper instead of apple cider vinegar for Dr. Pepper BBQ pulled chicken.