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The Best Crockpot BBQ Chicken

Slow cooker chicken gets tender and shreddable in a crockpot BBQ sauce, then comes together for pulled BBQ chicken sandwiches. This easy dinner uses simple pantry seasonings plus a tangy-sweet sauce that clings to every bite.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and BBQ sauce mix
  • 3 lb chicken breasts or thighs
  • 2 cup BBQ sauce
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 Salt and pepper Use to taste.
  • 8 Hamburger buns for serving

Equipment

  • 1 Dutch oven

Method
 

Season and add to the slow cooker
  1. Place chicken in a slow cooker and season with salt, pepper, garlic powder, and onion powder.
  2. Mix BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until the brown sugar is dissolved.
Cook until shred-ready
  1. Pour the sauce over the seasoned chicken and cook on low for 6-8 hours until the chicken shreds easily.
  2. Alternatively, cook on high for 3-4 hours until the chicken shreds easily, then keep the chicken submerged in the sauce.
Shred and serve
  1. Shred the chicken with two forks and mix it with the sauce so the meat is evenly coated.
  2. Serve the pulled BBQ chicken on hamburger buns.

Notes

Pro tip: If your slow cooker runs hot, check at the low end of the time window so the chicken stays juicy. Store in an airtight container in the refrigerator for up to 4 days; reheat in a covered pan or microwave until hot. Freezing is yes—freeze cooled leftovers up to 3 months. For a lighter option, use a no-sugar-added BBQ sauce or reduce the brown sugar to 1 tbsp.