Description
Learn how to make the best Crock Pot BBQ Chicken with this simple slow cooker recipe. Tender, juicy pulled chicken in a sweet and tangy homemade BBQ sauce that’s perfect for sandwiches, tacos, or meal prep. Ready in just 6 hours with minimal effort!
Ingredients
Chicken & Sauce
- 2½–3 pounds boneless, skinless chicken breasts or thighs (thighs are juicier and more forgiving!)
- 1 medium onion, sliced (optional, but adds great flavor)
- 3–4 garlic cloves, minced (don’t skip this—it makes everything better)
- 1 cup BBQ sauce (use your family favorite)
- ½ cup chicken broth or water (keeps it nice and saucy)
- 2 tablespoons brown sugar (for that sweet BBQ taste)
- 1 tablespoon Worcestershire sauce (adds depth and umami)
- 1 tablespoon apple cider vinegar (optional, but gives a nice tang)
- 1 teaspoon smoked paprika (hello, smoky flavor!)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
Optional Serving Items
- Slider buns, sandwich rolls, or tortillas
- Coleslaw (the perfect crunchy topping)
- Pickles
- Ranch dressing or extra BBQ sauce
Instructions
Place the chicken breasts or thighs in the bottom of your crock pot in a single layer if possible. If you’re using the onion, lay those slices right on top of the chicken.
Sprinkle the minced garlic all over the meat. Don’t worry about being too precise here; everything will meld together as it cooks.
Grab a medium bowl and whisk together your BBQ sauce, chicken broth, brown sugar, Worcestershire sauce, apple cider vinegar (if using), smoked paprika, salt, and black pepper.
Give it a good stir until the brown sugar dissolves and everything is well combined. Pour this gorgeous sauce mixture evenly over the chicken in the crock pot, making sure all the pieces get some love.
Pop the lid on your crock pot and set it to LOW for 6–7 hours or HIGH for 3–4 hours. The chicken is ready when it’s fully cooked through and so tender it practically shreds itself.
Carefully remove the chicken pieces to a cutting board or a large bowl. Use two forks to shred the chicken into bite-size pieces.
Return all that beautiful shredded chicken back to the crock pot and stir it into the sauce. Let everything hang out together on LOW for another 10–15 minutes so the chicken can really soak up all those BBQ flavors.
Pile that tender BBQ chicken onto slider buns, regular sandwich rolls, or warm tortillas. Top with crunchy coleslaw for texture, add some pickles for tang, and drizzle with extra BBQ sauce or ranch if you’re feeling fancy.
Notes
- Use chicken thighs for foolproof results – They stay juicier and more flavorful than breasts, and they’re nearly impossible to overcook in a slow cooker
- Don’t skip the shredding and stirring step – Shredded chicken absorbs sauce so much better than whole pieces; it’s what makes this truly “pulled” BBQ chicken
- Adjust the sweetness or heat to your family’s taste – Add an extra tablespoon of brown sugar for sweeter BBQ, or stir in hot sauce or cayenne pepper for a kick
- Make it ahead for parties – This is perfect for game days, potlucks, or feeding a crowd; just keep it on the warm setting
- Prep Time: 10 minutes
- Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
- Category: Dinner
- Method: Crockpot
- Cuisine: American