Slow Cooker BBQ Pulled Chicken

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This classic slow cooker pulled chicken with BBQ sauce is a winner! Cooked slowly for hours with plentu of spices and your favorite BBQ sauce, this pulled chicken always turns out so tender and delicious.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 413kcal

Author: Tania

Equipment

7-quart slow cooker

Ingredients

3.5 pounds large boneless chicken breasts about 4 chicken breasts
1 medium yellow onion thinly sliced
6 cloves minced garlic
1 tablespoon light brown sugar packed
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 ½ teaspoons garlic powder
1 teaspoon onion flakes
2 teaspoons salt
¼ teaspoon ground black pepper
½ cup chicken broth
2 tablespoons apple cider vinegar
1 cup BBQ sauce your favorite brand, plus more for serving

Instructions

Layer in the slow cooker: In a large 7-quart slow cooker, make a bed of onions and garlic. Then arrange the chicken breasts on top in a single layer.
Add the seasonings: Sprinkle the brown sugar, smoked paprika, oregano, onion flakes, salt and pepper evenly over the top.
Add the liquids: Pour the chicken broth, apple cider vinegar, and BBQ sauce over the chicken. Using tongs, give everything a quick mix so the chicken is evenly coated.
Slow cook: Cover and cook on LOW for 6 hours, or on the HIGH setting for 3.5 to 4 hours until the chicken is fully cooked and shreds easily with a fork.
Shred: Once ready, shred the chicken using two forks. Toss with the sauce in the crockpot until evenly coated. Let the chicken sit in the sauce for 10 minutes so it can absorb more of it for extra flavor.
Serve: Serve on slider or brioche buns, in tacos, or any way you’d like. Enjoy!

Notes

If you have a smaller 6-quart slow cooker, that’s totally fine. You can overlap the chicken so it all fits.
Use fully thawed chicken breasts, never place frozen chicken directly in the crockpot.
Want a thicker sauce? The chicken releases natural juices during cooking. If you want a thicker sauce consistency, simply add more BBQ at the end and stir.
Make ahead and storage: Make as directed and reheat the next day. Store in airtight containers for up to 3 days.
Freezing: Freeze in sauce for up to 3 months; thaw overnight in the fridge.
Reheating: Warm gently on the stovetop, adding a splash of chicken broth and BBQ sauce. Or microwave until warm.

Substitutions amd Variations

Chicken thighs: Swap chicken breasts for boneless or bone-in thighs and cook on HIGH for 3.5 hours.
Add heat: Stir in a pinch of cayenne pepper or a dash of hot sauce before cooking.
Apple cider vinegar: White vinegar works too.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition