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The Best Crockpot BBQ Chicken

Slow cooker chicken that turns into pulled BBQ chicken with tender, easily shredded meat coated in a sweet-tangy BBQ sauce. This easy dinner cooks in a crockpot for sandwich-ready shredded chicken in just a few steps.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb chicken breasts or thighs Use boneless, skinless for the easiest shredding.
BBQ sauce
  • 2 cup BBQ sauce
  • 0.25 cup brown sugar Adjust sweetness by using less or more depending on your BBQ sauce.
  • 2 tbsp apple cider vinegar Adds tang and helps balance the sweetness.
  • 1 tbsp Worcestershire sauce Deepens the savory flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 Salt and pepper Season generously to bring out the chicken flavor.
  • 1 Hamburger buns for serving Warm buns before assembling if you like.

Equipment

  • 1 Dutch oven

Method
 

Season and layer
  1. Place the chicken in the slow cooker and season with salt, pepper, garlic powder, and onion powder.
  2. Mix the BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until the brown sugar dissolves.
  3. Pour the sauce over the chicken so the pieces are coated as evenly as possible (quickly stir only if needed for coverage).
Slow-cook until shreddable
  1. Cook on low for 6-8 hours until the chicken shreds easily with a fork (look for very tender, pull-apart texture).
  2. Or cook on high for 3-4 hours until the chicken shreds easily with a fork (look for juices running and no resistance when pressing).
Shred and serve
  1. Shred the chicken with two forks and mix it into the sauce until fully coated (the mixture should look glossy and evenly colored).
  2. Serve the pulled BBQ chicken on hamburger buns (the filling should hold together without being watery).

Notes

Pro tip: for the best sandwich texture, shred the chicken in the slow cooker after cooking so it absorbs more sauce. Store leftovers in the fridge up to 3-4 days in a sealed container; reheat in the microwave or on the stovetop with a splash of sauce/water. Freezing is yes—freeze in portions up to 2-3 months and thaw overnight in the fridge. For a lighter option, use reduced-sugar BBQ sauce and swap some of the buns for a toasted open-faced bun or serve over cooked rice or cauliflower rice.