Crockpot BBQ Pulled Chicken
This Crockpot BBQ Pulled Chicken recipe transforms ordinary chicken breasts into tender, flavor-packed meat with minimal effort. Perfect for busy weeknights, weekend gatherings, or meal prep sessions, this versatile dish delivers maximum flavor with minimum hands-on time.
Equipment
- Crockpot/Slow Cooker
- Mixing Bowl
- Measuring Cups and Spoons
- Two Forks (for shredding)
Ingredients
Base Recipe
- 2 pounds boneless, skinless chicken breasts or thighs for more flavor
- 1½ cups barbecue sauce divided (1 cup and ½ cup)
- ¼ cup chicken broth low-sodium preferred
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon brown sugar optional for extra sweetness
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- cooking spray or oil for coating crockpot
Instructions
- Lightly coat your crockpot with cooking spray or a thin layer of oil. Pour the chicken broth into the bottom of the crockpot.
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Let rest for 5 minutes.
- Place the diced onion and minced garlic in the bottom of the crockpot, then arrange the seasoned chicken breasts on top in a single layer.
- In a bowl, whisk together 1 cup of the barbecue sauce (reserve the remaining ½ cup), Worcestershire sauce, and brown sugar until well combined. Pour this mixture over the chicken, ensuring each piece is well-coated.
- Cover the crockpot and set to cook on high for 3-4 hours or on low for 7-8 hours. The chicken is done when it reaches an internal temperature of 165°F and easily shreds with a fork.
- Once the chicken is fully cooked, use two forks to shred it directly in the crockpot. Return the shredded chicken to the sauce in the crockpot.
- Stir in the remaining ½ cup of barbecue sauce and let it cook for an additional 15-20 minutes on high to brighten the flavor profile.
Notes
- For maximum tenderness, cook on the low setting rather than high if you have the time.
- The flavor improves after 24 hours as ingredients meld together.
- This chicken can be used for sandwiches, baked potatoes, grain bowls, quesadillas, or pizza toppings.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- The flavor improves after 24 hours as ingredients meld together.
- This chicken can be used for sandwiches, baked potatoes, grain bowls, quesadillas, or pizza toppings.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 245kcalCarbohydrates: 18gProtein: 28gFat: 7gSodium: 580mgFiber: 1gSugar: 15g
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