I’m sharing my Easy Crockpot Barbeque Chicken recipe that yields juicy pulled chicken ideal for sandwiches with minimal prep.
I never thought shredded BBQ chicken could feel like a small miracle, but this Crockpot BBQ Chicken does just that. Using boneless skinless chicken breasts or thighs and your favorite BBQ sauce the meat stays crazy juicy and pulls apart like it should only after hours of fuss.
This is one of those Pulled Chicken Recipes I keep tucked in my head for last minute guests, weeknight saves, and when I want something messy that still impresses. There’s a tiny trick I swear by that makes a huge difference, but honestly half the charm is how easy it fools everyone.
Ingredients
- Chicken breasts or thighs: Lean protein, fills you up, cooks tender in a slow cooker.
- BBQ sauce: Sweet, smoky, adds carbs and sugar, packs most of the flavor.
- Brown sugar: Boosts caramel notes and sweetness, mainly simple carbs, use sparingly.
- Apple cider vinegar: Brightens the sauce with tang, low calories, helps balance sweetness.
- Smoked paprika: Adds smoky depth without extra calories, subtle heat and color.
- Onion: Gives sweetness and texture, has fiber and flavor when slow cooked.
- Garlic: Punchy aroma, immune boosting compounds, cooks mellow and savory.
- Worcestershire sauce: Umami booster, salty tang, tiny calories, lifts overall savory profile.
- Liquid smoke: Optional, amps smoked flavor without smoking, use a little though.
Ingredient Quantities
- 2 to 3 lb boneless skinless chicken breasts or thighs whatever you’ve got
- 1 1/2 cups BBQ sauce your fave bottle
- 1/2 cup low sodium chicken broth
- 1 small yellow onion thinly sliced
- 3 cloves garlic minced
- 2 tbsp packed brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp liquid smoke optional but nice
- Burger buns or slider rolls for serving optional
How to Make this
1. Put the thinly sliced onion in the bottom of the crockpot, it keeps the chicken from sticking and adds flavor.
2. Pat 2 to 3 lb boneless skinless chicken breasts or thighs dry, season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp chili powder; if you want extra flavor quickly, sear the pieces in a hot skillet 1 to 2 minutes per side and pour any browned bits into the crockpot.
3. Place the chicken on top of the onions.
4. In a bowl whisk together 1 1/2 cups BBQ sauce, 1/2 cup low sodium chicken broth, 3 cloves minced garlic, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce and 1/2 tsp liquid smoke if using, taste once and adjust if you like it sweeter or tangier.
5. Pour that sauce evenly over the chicken, cover and cook low for 6 to 8 hours or high for 3 to 4 hours, and try not to lift the lid while it cooks.
6. When the chicken is fork tender remove it to a cutting board or bowl, shred with two forks or use a hand mixer on low for 30 to 60 seconds for super fast shredding, reserve about 1/2 cup of the cooking liquid.
7. Return the shredded chicken to the crockpot, stir in the reserved cooking liquid and extra BBQ sauce if you want it saucy, then cook uncovered on high 15 to 30 minutes to thicken the sauce a bit.
8. Taste and tweak salt, pepper or more vinegar for brightness, if the sauce is too thin you can reduce it in a skillet for a few minutes.
9. Serve piled on burger buns or slider rolls, toast the buns if you can, add pickles or coleslaw for crunch, and save leftovers in the fridge they get even better the next day.
Equipment Needed
1. Crockpot or slow cooker (4 to 6 qt), the main cooking vessel.
2. Large skillet or frying pan (optional), for quick searing to add flavor.
3. Cutting board, for slicing the onion and handling the cooked chicken.
4. Sharp chef’s knife, for thinly slicing onion and trimming chicken.
5. Measuring cups and spoons, for BBQ sauce, broth, sugars and spices.
6. Medium mixing bowl and whisk or fork, to mix the sauce.
7. Tongs or a spatula, to place the chicken in the crockpot and stir.
8. Two forks or a hand mixer (low speed), to shred the cooked chicken quickly.
FAQ
Crockpot BBQ Chicken Recipe Substitutions and Variations
- Chicken (2–3 lb boneless skinless breasts or thighs): use bone-in thighs or a store-bought rotisserie chicken shredded at the end, bone-in gives more flavor and rotisserie saves time.
- BBQ sauce (1 1/2 cups): swap for a quick homemade mix 1 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar and 1 tsp smoked paprika, or try hoisin for a sweeter Asian twist.
- Low sodium chicken broth (1/2 cup): use low sodium vegetable broth, or plain water plus 1/2 tsp chicken bouillon, or even a splash of apple juice for a subtle sweet lift.
- Liquid smoke (1/2 tsp, optional): if you dont have it use 1 tsp smoked paprika or a pinch of smoked salt to get that smoky note, you can also add a little soy sauce for extra umami.
Pro Tips
– If you want more depth, give the meat a quick sear first, even just a minute per side. Those browned bits you scrape into the slow cooker make the sauce taste way better, trust me.
– Use thighs for forgiving, juicy results and breasts if you want leaner. When it’s done, shred it fast with a hand mixer on low or two forks, and save a little of the cooking liquid to mix back in so it stays saucy and not dry.
– Taste and tweak the sauce before or after cooking. A splash more vinegar wakes it up, more brown sugar or honey makes it sweeter, and a few shakes of hot sauce add heat. If the sauce is too thin reduce it in a skillet a few minutes or whisk in a tiny cornstarch slurry to thicken.
– Serve smart and plan ahead. Toast the buns in butter for texture, add pickles or crunchy slaw for contrast, and know leftovers actually improve after a day. For reheating, add a little broth or sauce so it doesn’t dry out.
Crockpot BBQ Chicken Recipe
I’m sharing my Easy Crockpot Barbeque Chicken recipe that yields juicy pulled chicken ideal for sandwiches with minimal prep.
6
servings
407
kcal
Equipment: 1. Crockpot or slow cooker (4 to 6 qt), the main cooking vessel.
2. Large skillet or frying pan (optional), for quick searing to add flavor.
3. Cutting board, for slicing the onion and handling the cooked chicken.
4. Sharp chef’s knife, for thinly slicing onion and trimming chicken.
5. Measuring cups and spoons, for BBQ sauce, broth, sugars and spices.
6. Medium mixing bowl and whisk or fork, to mix the sauce.
7. Tongs or a spatula, to place the chicken in the crockpot and stir.
8. Two forks or a hand mixer (low speed), to shred the cooked chicken quickly.
Ingredients
-
2 to 3 lb boneless skinless chicken breasts or thighs whatever you've got
-
1 1/2 cups BBQ sauce your fave bottle
-
1/2 cup low sodium chicken broth
-
1 small yellow onion thinly sliced
-
3 cloves garlic minced
-
2 tbsp packed brown sugar
-
1 tbsp apple cider vinegar
-
1 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1 tsp chili powder
-
1 tsp kosher salt
-
1/2 tsp black pepper
-
1/2 tsp liquid smoke optional but nice
-
Burger buns or slider rolls for serving optional
Directions
- Put the thinly sliced onion in the bottom of the crockpot, it keeps the chicken from sticking and adds flavor.
- Pat 2 to 3 lb boneless skinless chicken breasts or thighs dry, season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1 tsp chili powder; if you want extra flavor quickly, sear the pieces in a hot skillet 1 to 2 minutes per side and pour any browned bits into the crockpot.
- Place the chicken on top of the onions.
- In a bowl whisk together 1 1/2 cups BBQ sauce, 1/2 cup low sodium chicken broth, 3 cloves minced garlic, 2 tbsp packed brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce and 1/2 tsp liquid smoke if using, taste once and adjust if you like it sweeter or tangier.
- Pour that sauce evenly over the chicken, cover and cook low for 6 to 8 hours or high for 3 to 4 hours, and try not to lift the lid while it cooks.
- When the chicken is fork tender remove it to a cutting board or bowl, shred with two forks or use a hand mixer on low for 30 to 60 seconds for super fast shredding, reserve about 1/2 cup of the cooking liquid.
- Return the shredded chicken to the crockpot, stir in the reserved cooking liquid and extra BBQ sauce if you want it saucy, then cook uncovered on high 15 to 30 minutes to thicken the sauce a bit.
- Taste and tweak salt, pepper or more vinegar for brightness, if the sauce is too thin you can reduce it in a skillet for a few minutes.
- Serve piled on burger buns or slider rolls, toast the buns if you can, add pickles or coleslaw for crunch, and save leftovers in the fridge they get even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 291g
- Total number of serves: 6
- Calories: 407kcal
- Fat: 7.2g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 2.5g
- Cholesterol: 160mg
- Sodium: 643mg
- Potassium: 517mg
- Carbohydrates: 20.7g
- Fiber: 1.5g
- Sugar: 16.7g
- Protein: 58.7g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 1.8mg