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The Best Crockpot BBQ Chicken

Slow cooker chicken that turns into tender pulled BBQ chicken with minimal effort. Cook chicken in a tangy-sweet BBQ sauce until it shreds easily, then mix back into the sauce for sandwich-ready flavor.
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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: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 3 lb chicken breasts or thighs
  • 0.5 Salt and pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
BBQ sauce mixture
  • 2 cup BBQ sauce
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
Serving
  • 1 Hamburger buns for serving

Equipment

  • 1 Dutch oven

Method
 

Season and add sauce
  1. Place chicken in a slow cooker and season with salt, pepper, garlic powder, and onion powder.
  2. Mix BBQ sauce, brown sugar, vinegar, and Worcestershire sauce.
  3. Pour the sauce over the chicken so the pieces are coated.
Slow-cook until shreds easily
  1. Cook on low for 6-8 hours, or until the chicken shreds easily when tested with a fork (aim for 90°F/32°C at the center if you use a thermometer).
  2. If cooking on high instead, cook for 3-4 hours until the chicken shreds easily when tested with a fork.
Shred, mix, and serve
  1. Shred the chicken with two forks and mix it with the sauce to coat thoroughly.
  2. Serve the pulled BBQ chicken on hamburger buns.

Notes

For best texture, shred only after the chicken is fully tender; then mix back into the sauce for even flavor. Store leftovers in the refrigerator for up to 4 days; freeze for up to 3 months. For a lighter option, use a lower-sugar BBQ sauce and trim any visible fat from the chicken.