This Slow Cooker BBQ Pulled Chicken is the ultimate set-it-and-forget-it meal. Just toss everything in the slow cooker and let it work its magic while you go about your day. When dinnertime rolls around, you'll have an incredibly tender and flavorful dish waiting for you!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What cut of chicken is best for pulled chicken?
Bone-in, skin-on chicken thighs produce the most flavorful and moist pulled chicken. Boneless thighs or breasts work too but are slightly drier.
2. Can I use store-bought BBQ sauce?
Yes, any favorite BBQ sauce works. Sweet Baby Ray's, Stubb's, or your preferred brand. For homemade, combine ketchup, brown sugar, apple cider vinegar, Worcestershire, and spices.
3. How long does pulled chicken take in the slow cooker?
4-6 hours on low or 2-3 hours on high. The chicken should shred effortlessly with two forks when done.
4. Should I add liquid to the slow cooker?
The BBQ sauce provides most of the liquid, but add a splash of chicken broth or apple cider vinegar to prevent the bottom from scorching during the long cook.
5. How do I shred the chicken?
Remove chicken from the slow cooker, place on a cutting board, and use two forks to pull the meat apart. You can also use a hand mixer on low speed for faster shredding.
6. What is the best way to serve BBQ pulled chicken?
On toasted brioche buns with coleslaw on top is the classic. It also works great in tacos, nachos, loaded baked potatoes, quesadillas, and over rice.
7. How do I prevent the chicken from being dry?
Do not overcook — chicken thighs are more forgiving than breast. After shredding, toss the meat back into the BBQ sauce in the slow cooker to absorb maximum flavor and moisture.
8. Can I make this with frozen chicken?
It is not recommended for food safety. Thaw chicken completely in the refrigerator before slow cooking. Frozen chicken sits too long in the temperature danger zone.
9. What toppings go on a BBQ pulled chicken sandwich?
Creamy coleslaw, dill pickles, sliced red onion, and pickled jalapenos are the classic toppings. A drizzle of extra BBQ sauce ties it all together.
10. How do I store and freeze pulled chicken?
Refrigerate with sauce for up to 4 days. Freeze in portioned bags with sauce for up to 4 months. The sauce keeps the meat moist during storage and reheating.
Watch How to Make This
Slow Cooker BBQ Pulled Chicken
Ingredients
Method
- Place the chicken breasts in the bottom of your slow cooker.
- In a mixing bowl, combine BBQ sauce, chicken broth or water, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well.
- Pour the BBQ sauce mixture over the chicken breasts in the slow cooker. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.
- Once cooked, shred the chicken using two forks and mix it back into the sauce in the slow cooker.
- Place the sliced cabbage in a large bowl and cover with 4 cups of hot water and a pinch of salt. Let it soak for 30 minutes to soften.
- In a separate bowl, add the thinly sliced red onion and pour 1 cup of vinegar over it. Let it soak for at least 30 minutes to pickle.
- Drain the cabbage and squeeze out excess water. Add the drained pickled onions. Toss the slaw with a drizzle of olive oil, a splash of vinegar, salt, and pepper to taste.
- Toast your burger buns if desired.
- Place a generous amount of BBQ pulled chicken on the bottom bun. Top with a scoop of the tangy cabbage slaw. Finish with the top bun and serve immediately.
- Serve these delicious sandwiches with a side of your choice, like fries or a simple salad.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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