Pulled BBQ Chicken Crock Pot Recipe

When you want a dinner that’s zero-stress but full of flavor, this crock pot pulled BBQ chicken hits all the right notes. It’s tender, juicy, and loaded with sweet and smoky barbecue flavor—perfect for piling onto buns, stuffing into baked potatoes, wrapping in tortillas, or serving over rice or salad!

With just a few ingredients and almost no prep, this recipe is a weeknight lifesaver and a total family favorite. Let the slow cooker do the work while you go about your day, and come home to a meal that tastes like you spent hours in the kitchen.

🛒 What You’ll Need

• 2–2.5 lbs boneless, skinless chicken breasts (or thighs)
• 1 ½ cups BBQ sauce (your favorite brand or homemade)
• ½ cup chicken broth (or water)
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• Optional: dash of hot sauce for heat

👩‍🍳 Pro Tips for Perfect Pulled BBQ Chicken

1. Use thighs for juicier texture, though breasts work great too.
2. Don’t overcook – even in the crock pot, too long can dry out the chicken.
3. Shred and return to sauce – this lets it soak up all the BBQ goodness.
4. Add a splash of extra BBQ sauce after shredding for that saucy finish.
5. Make it a meal bar with buns, slaw, baked potatoes, or wraps!

🔄 Substitutions & Variations

• Low sugar? Use sugar-free BBQ sauce and skip the brown sugar.
• Want smoky heat? Add chipotle powder or a dash of hot sauce.
• Need it dairy-free or gluten-free? Just make sure your BBQ sauce is compliant.
• No chicken broth? Use water with a pinch of bouillon or just skip—it’ll still be great.

🔪 Tools You’ll Need

• Slow cooker / Crock Pot
• Forks or shredding claws
• Measuring cups & spoons
• Cutting board & knife (if slicing after cooking)

🕒 Make Ahead & Storage Tips

• Make ahead: Cook, shred, and store in fridge for up to 4 days.
• Freezer-friendly: Cool and freeze in portions for up to 3 months.
• Reheat gently on stovetop or microwave with a splash of broth or extra sauce.

🔥 How to Make Pulled BBQ Chicken in the Crock Pot

1️⃣ Add Ingredients to the Crock Pot

1. Place chicken in the bottom of the crock pot.
2. In a bowl, whisk together BBQ sauce, chicken broth, brown sugar, vinegar, and spices.
3. Pour mixture over the chicken.

2️⃣ Slow Cook

• Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and easily shredded.

3️⃣ Shred the Chicken

1. Remove chicken and shred using two forks.
2. Return shredded chicken to the crock pot and stir into the sauce.
3. Let it sit for 10–15 minutes on warm so the chicken absorbs the flavor.

4️⃣ Serve Your Way

Pile onto buns, load into tacos, stuff into a baked sweet potato, or serve over rice or salad. Top with slaw, pickles, or a drizzle of ranch if you’re feelin’ fancy!

🧊 Leftovers & Storage

• Fridge: Store in an airtight container up to 4 days.
• Freezer: Cool completely and freeze in bags or containers for up to 3 months.
• Reheat: Microwave or warm on stovetop with a splash of broth or BBQ sauce.

🍗 Saucy, Tender, and Seriously Satisfying

This crock pot pulled BBQ chicken is the kind of set-it-and-forget-it recipe that saves your sanity and makes everyone at the table happy. It’s easy, versatile, and always hits the spot—whether you’re serving it at a party or packing it for lunch.

Tried it? Let me know your favorite way to serve it – sandwiches, bowls, or tacos? 🔥🍞🌮