Shredded chicken is one of my favorite ways to prepare chicken. Slow cooker pulled chicken with BBQ sauce, in particular, is a go-to because it’s incredibly simple and requires almost no hands-on time. It’s a true “set it and forget it” recipe that works for weeknight dinners, potlucks, and holiday gatherings alike.
Slow Cooker BBQ Pulled Chicken is consistently a crowd-pleaser. You only need a slow cooker, boneless skinless chicken breasts, a straightforward dry rub, a little liquid, and your favorite BBQ sauce to make a tender, saucy pulled chicken that reheats beautifully.
Whether it’s the 4th of July, Memorial Day, a birthday, or a casual get-together, slow cooker pulled chicken fits the bill. Serve it on soft buns or in bowls with sides, and you’ll likely have leftovers that are just as good the next day.
Quick overview: Rub both sides of chicken breasts with a simple dry spice blend, put sauce and a bit of liquid in the slow cooker, add the chicken, and cook on low for several hours. When the chicken reaches 165°F, shred it and toss with more BBQ sauce.
What goes into slow cooker pulled chicken?
The foundation is a dry rub to boost flavor. A simple mix of chili powder, garlic powder, paprika, Italian seasoning, salt, and pepper seasons the chicken without overpowering it. Along with the spice blend you’ll need:
- Boneless, skinless chicken breasts (about 1–1.5 lb)
- Your preferred BBQ sauce (divided)
- A few tablespoons of water or chicken broth
- A splash of apple cider vinegar to brighten the sauce
How long to cook pulled chicken in the slow cooker
Cooking slow and low yields the most tender results. Two reliable options:
- High: about 2–3 hours
- Low: about 4–6 hours
Times vary by the thickness of the chicken breasts. Always confirm doneness with an internal temperature of 165°F (74°C).
Do I need to add liquid?
Chicken releases a fair amount of moisture during cooking, so additional liquid isn’t strictly required. For best results and extra sauciness, add 2–3 tablespoons of water or low-sodium chicken broth to the slow cooker before covering.
Frequently asked questions
Can you put raw chicken in a slow cooker?
Yes. Use raw, fully thawed chicken breasts for safe, even cooking.
Can you overcook chicken in a slow cooker?
Yes. Chicken can dry out if left too long, especially on high heat. Check early the first time you try a recipe to determine the ideal timing for your cooker and the size of your breasts.
Can you put frozen chicken in a slow cooker?
It’s not recommended for safety and even cooking. Thaw chicken fully before adding to the slow cooker, or use a pressure cooker for frozen chicken.
Can you freeze pulled BBQ chicken?
Yes. Once cooled, place pulled chicken in a freezer-safe bag, remove excess air, and freeze for up to three months. Thaw in the refrigerator before reheating.
What does “pulled” chicken mean?
Pulled chicken is simply shredded chicken—meat that has been cooked until tender and then separated into strands using forks or hands.
What goes well with pulled chicken?
Pulled chicken is great on hamburger or Hawaiian buns with slaw and pickles, in wraps, tacos, bowls, or as a protein for meal prep.
Is pulled chicken from the crock pot healthy?
Generally, yes. Pulled chicken made with skinless chicken breasts is:
- Low in fat (about 4g per serving depending on sauce)
- High in protein (about 22g per serving)
- Lower in sugar if you choose a low-sugar BBQ sauce or make your own
To make it healthier, use a BBQ sauce with reduced sugar or make a homemade version so you control the ingredients.
Serving suggestions
My favorite way to serve slow cooker pulled chicken is as a sandwich. For the pictured sandwich you’ll need:
- Homemade slaw: Use a premade slaw mix and toss with thinly sliced red onion, a splash of pickle juice, lime, and salt.
- Pickles: A few pickle slices add a bright contrast to the rich BBQ flavor.
- Chips: A side of crunchy chips makes for a satisfying meal.
Beyond sandwiches, pulled chicken works well in bowls, salads, tacos, wraps, lettuce cups, or simply over toast.
Slow Cooker Pulled Chicken — Recipe
Ingredients
- 1 – 1.5 lb boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/8 teaspoon ground paprika
- 1 teaspoon Italian seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup BBQ sauce, divided
- 3 tablespoons water or chicken broth
- 1 teaspoon apple cider vinegar
- For serving: buns, pickles, extra BBQ sauce, and slaw
Instructions
- Mix chili powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Rub the mix evenly over both sides of the chicken breasts.
- Spray the bottom of the slow cooker with nonstick spray or lightly oil, then place the seasoned chicken inside.
- Pour about 1/3 cup of BBQ sauce over the chicken, add 3 tablespoons of water or broth, and cover.
- Cook on high for 2–3 hours or on low for 4–6 hours, until the internal temperature reaches 165°F (74°C).
- Remove the chicken, shred with two forks, and return it to the slow cooker. Add the remaining BBQ sauce and 1 teaspoon apple cider vinegar. Stir to combine and let the sauce heat through for a few minutes.
- Assemble sandwiches with a generous scoop of pulled chicken, slaw, pickles, and extra BBQ sauce if desired.
Tips & notes: Nutrition figures vary by BBQ sauce; the example nutrition listed below is based on a typical store-bought sauce. Pulled chicken freezes well—store in freezer bags up to three months.
Nutrition (approx. per serving)
Calories: 162 kcal, Carbohydrates: 9 g, Protein: 22 g, Fat: 4 g, Sugar: 6 g
If you enjoy pulled chicken made in the slow cooker, try variations like honey garlic, teriyaki, or coconut curry for different flavors. This basic method is versatile and easy to adapt to the sauces and seasonings you prefer.