Go Back
Crockpot Pulled BBQ Chicken Recipe
Rachel Clark

Crockpot Pulled BBQ Chicken Recipe

This Crockpot Pulled BBQ Chicken Recipe delivers tender, juicy shredded chicken slow-cooked in a sweet and tangy barbecue sauce with simple pantry ingredients. It’s an easy, family-friendly meal perfect for sandwiches, sliders, or casual dinners. Minimal prep and hands-off cooking make it ideal for busy days, while the rich, saucy flavor tastes like you spent hours in the kitchen. Great for meal prep and leftovers too.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Method

Ingredients
  

  • 3 –4 boneless skinless chicken breasts, fully thawed
  • 1 cup barbecue sauce Sweet Baby Ray’s Honey Barbecue was used
  • Additional barbecue sauce optional (Kinder’s Hot Barbecue Sauce was added for extra flavor and heat)
  • ¼ cup Italian dressing Kraft Zesty Italian was used
  • ¼ cup brown sugar white sugar can be substituted if needed
  • 1 tablespoon Worcestershire sauce up to 2 tablespoons if preferred
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon red pepper flakes optional for heat

Method
 

  1. Pour the barbecue sauce directly into the crockpot, followed by the Italian dressing, brown sugar, and Worcestershire sauce. Add the garlic powder, black pepper, and red pepper flakes if using. Whisk everything together thoroughly inside the crockpot until the sauce is smooth and fully combined. Mixing the sauce directly in the crockpot reduces dishes and ensures even flavor.
  2. Place the thawed chicken breasts directly into the prepared sauce. Turn the chicken slightly to ensure each piece is fully coated. The chicken should sit submerged or mostly covered in the sauce for best results.
  3. Cover the crockpot with the lid and cook on high for 4 to 6 hours, or until the chicken is fully cooked and very tender. The chicken should easily pull apart with minimal effort once done.
  4. Using two forks, shred the chicken directly inside the crockpot without removing it. The chicken will be soft and easy to shred due to the long cooking time in the sauce.
  5. After shredding, allow the chicken to sit in the sauce for 15 to 20 minutes with the crockpot still on. This resting time allows the meat to absorb the sauce and helps the mixture thicken slightly.
  6. Serve the pulled BBQ chicken on sturdy, crusty rolls or fluffy sandwich buns that can hold the sauce well. This dish pairs well with chips or coleslaw for a simple, complete meal.