Crockpot Pulled BBQ Chicken
This super easy crockpot pulled BBQ chicken is a family favorite! Perfect for a crowd or for plenty of leftovers, let your slow cooker do all the work for this healthy meal. Dairy free, gluten free and freezer friendly.
This crockpot pulled BBQ chicken was originally posted in August 2012. The post has been updated as of June 26, 2018 with new photos, text and improved recipe instructions.
Grab your napkins because today we talk this sauce-y, super delicious and ridiculously simple crockpot pulled BBQ chicken.
I figured it was high time to revive this no fuss recipe deep from the depths of the archives. Because it is a tried and true favorite at our house – ESPECIALLY for parties and gatherings.
It’s a total crowd pleaser, makes a ton of food and couldn’t be easier to pull together. We’re talking 15 minutes or less to dump everything in your slow cooker and then you’re off to the races.
Several hours later you’ll have yourself some tasty tasty chicken with zero effort.
Now, if you are not making this for a party (it’s perfect for summer gatherings might I add), be prepared for plenty of leftovers. Which, let’s be real, is always a good thing.
So, maybe you need some different ideas for serving? Allow me to lay a few on you.
How To Serve This Pulled Barbecue Chicken
- Go classic by serving on your favorite buns for a killer sandwich or slider situation. You can do plain jane, topped with slaw or my personal favorite – slaw + pickles. So good.
- Spoon over baked sweet potatoes and then lay on some toppings of choice. A few ideas to get you started: slaw, mango salsa, guacamole, dairy free sour cream (or yogurt or regular sour cream!), fresh chopped cilantro / parsley, or sliced green onions. Seriously, do whatever makes you happy.
- As a topping on pizza (with some red onion and pineapple perhaps?) or served over your favorite salad.
- Stuffed into a quesadilla or as a filling for BBQ themed tacos.
- Just as is, served with any sides of your choosing. Maybe some grilled veggies? Or, one of my favorites, this pesto tabbouleh summer salad.
You just cannot go wrong. So many options with so little time.
Tips & Tricks
- Keep an eye on your chicken the first time that you make it. All crockpots cook a bit different, so remember that the cook time may vary slightly. 8 hours is perfect in my slow cooker, but again, this may be a little different for you.
- After the chicken is done cooking, we shred it and then allow it to sit in the sauce for about 15 minutes before digging in. Please don’t skip this rest time. It allows the chicken to soak up even more flavor, making it extra delicious.
- Now, I mentioned up above that I love to serve this with slaw. But because I can be lazy, I use “slaw” very loosely here. I saute some sliced red cabbage in a little bit of olive oil with salt and pepper for about 2 to 3 minutes. Just enough to slightly wilt it down. So good and so simple.
- And finally, this pulled chicken reheats incredibly well and it freezes beautifully. If freezing, let the chicken cool to room temperature, then store in an airtight container in your freezer. Then just thaw, reheat and enjoy. I personally like to let it thaw out in the fridge versus using the microwave – I think it tastes better this way.
Additional Crockpot Recipes You Might Enjoy:
- Crockpot Chocolate Stout Pulled Pork
- Crockpot Tex-Mex Meatballs
- Slow Cooker Honey Bourbon Chicken
- Crockpot Asian Short Ribs
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 teaspoons onion powder
- 1 ½ teaspoons sweet paprika
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- 6 large boneless skinless chicken breasts (about 3 pounds), patted dry
- 1 medium onion, thinly sliced
- 1 cup low-sodium chicken (or vegetable) broth
- 3 cups barbecue sauce*
- Combine the onion powder, sweet paprika, smoked paprika, garlic powder, salt and pepper in a small bowl. Season the chicken breasts with the mixture, then place in the crockpot.
- Add in the onion, broth and barbecue sauce, then stir / toss gently to combine.
- Cover and cook on low for about 8 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts to a cutting board and shred, then add back to the pot and toss to combine. Let the chicken sit for about 15 minutes before serving!
*A thinner barbecue sauce works best in this recipe. I personally love and use Bone Suckin’ Sauce (<--- not sponsored, just what I like!). If you do use a thicker sauce, you’ll want to add in a touch more broth to prevent the sauce from burning around the edges of the slow cooker.
Additionally, to keep this dairy free / gluten free - be sure to use an appropriate barbecue sauce.
Adapted from How Sweet Eats
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 116mgSodium: 1085mgCarbohydrates: 37gFiber: 1gSugar: 29gProtein: 44g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.