Slow Cooker BBQ Pulled Chicken
This Slow Cooker BBQ Pulled Chicken is fall-apart tender, juicy, flavorful, and super easy to make. Pile it on buns for delicious sandwiches that are perfect for a simple weeknight family dinner or feeding a crowd!
Servings: 12 (about ½ cup each; recipe makes about 6 cups total)
- 1½ cups barbecue sauce, plus extra for serving, if desired
- 1 cup chopped onions
- 3 pounds boneless skinless chicken breasts
- salt and pepper, to taste (I start with 1 teaspoon of kosher salt and ½ teaspoon of pepper)
Combine the barbecue sauce and onions in the slow cooker.
Place the chicken breasts in the slow cooker; toss to coat with the barbecue sauce.
Season the chicken with salt and pepper.
Cover and cook on low for 6 to 7 hours until tender and cooked through (make sure the chicken has reached an internal temperature of 165°F). Note: All slow cookers are different, so cooking times are approximate.
Remove the chicken from the slow cooker to a large bowl; use two forks to pull apart and shred the chicken.
Return the shredded chicken to the slow cooker; stir to coat evenly with the sauce.
Taste and adjust the seasoning if needed. If you want it more saucy, you can stir in additional barbecue sauce. Enjoy!
- Alternately, you can cook the chicken on high for 3 to 4 hours (although I don't really recommend it, as the chicken can more easily dry out or overcook).
- You can use boneless skinless chicken thighs instead of breasts (or a combination of the two).
- To make sandwiches: butter and toast the inside of your favorite hamburger buns (this will help keep them from getting soggy) and pile the shredded chicken on the buns. If desired, drizzle with extra barbecue sauce. A scoop of some creamy coleslaw on top is also delicious!
- Other uses: wraps, sliders, tacos, nachos, quesadillas, pizza, loaded baked potatoes, and even salad!
- Estimated calories are for the chicken and sauce only and do not include buns, extra barbecue sauce, or other toppings/sides.