You Won’t Believe How Easy (and Tasty) This Is
Alright, so, let me take you back to the first time I made crockpot BBQ pulled chicken. It was a rainy Thursday. I was tired, hungry, and in no mood to wrangle a frying pan, let alone wrangle my kids into finishing their homework. But this recipe totally saved my bacon (well, chicken). Now, whenever life gets a bit wild—or honestly, when I just crave something saucy and hands-off—this is what I throw together. Not to be dramatic, but leftovers the next day? I almost like ’em better. Almost.
Why You’ll Love This Crockpot Chicken (Trust Me)
I make this when my week is a tornado, or those times (more often than I’d care to admit) when all I really want is something easy that still feels like a real dinner. My family goes bonkers for this—especially because they can just pile it onto a bun, lick their fingers, and come back for seconds. It’s also one of those recipes where you can wander off and, aside from the sauce bubbling over that one time I forgot the lid—oops!—it basically babysits itself. There’s a mild sauce splatter risk, but nothing a bit of kitchen roll can’t fix.
Let’s Talk Ingredients (and Substitutions I’ve Actually Tried)
- 4-5 boneless skinless chicken breasts (sometimes I use thighs when they’re on sale, comes out juicier I think)
- 1 cup barbecue sauce (you know, Sweet Baby Ray’s is my go-to but, my grandma swore by a local brand in a glass bottle—honestly, your favorite one works)
- 1/4 cup chicken broth (sometimes I just use water, especially if I forget I’m out)
- 2 tbsp brown sugar (or a squirt of honey if you’re feeling wild)
- 1 tbsp apple cider vinegar (white vinegar in a pinch but don’t tell any BBQ purists)
- 1 tsp smoked paprika (or just regular paprika if that’s all that’s hanging around the spice rack)
- 1/2 tsp garlic powder (I’ve tossed in minced garlic too, when I feel fancy)
- 1/2 tsp onion powder (again, chopped onion works fine but gets messier)
- Salt and black pepper, to taste
- Optional: pinch of chili flakes (when I want it to have some bite; my husband still mentions the time I added too much—ooops!)
Here’s How I Make It (With All the Little Imperfections)
- Plop the chicken breasts (or thighs, or whatever you’ve got) into the crockpot. No need to chop ’em; that comes later. Laziest prep ever.
- Whisk together your BBQ sauce, chicken broth, brown sugar, vinegar, paprika, garlic powder, onion powder, salt, pepper, and any extras. Or honestly, just dump everything in and swirl it with a spoon—it’s all going to the same place.
- Pour that saucy mixture over the chicken. Don’t stress if it’s not coating every bit—magic happens as it cooks. Give it a swirl if you want, but I usually don’t bother.
- Pop the lid on. Set your slow cooker to low for 6-7 hours or high for about 3-4. I usually prefer low (the chicken’s more tender), but when I forget to start it at lunch, high saves dinner.
- About 30 minutes before you’re ready to eat, grab two forks and shred the chicken right in the crockpot; the first time I did this, it felt weird and soupy—it always thickens up! Stir it all together and let it hang out for a bit longer so it soaks up those saucy bits.
- Taste test (this step is officially mandatory in my house—sometimes, more salt or a splash more BBQ sauce sneaks in here).
A Few Notes (Learned the Sloppy Way)
- If you use frozen chicken, maybe add another hour or so—I’ve done this on autopilot, and the chicken still shreds, just takes longer.
- I tried skipping the vinegar once, thinking I was clever. Nah, it’s just not the same—go for at least a splash.
- Leftovers are, dare I say, better the next day because the flavors snuggle up together (that sounds weird but you get me).
Variations I’ve Played With (The Good, The Bad…)
- Subbed in buffalo sauce with ranch dressing mix—spicy in a good way. Not for the faint of heart.
- Used pork instead of chicken—technically a different dish, but honestly, it’s delish.
- Once tried tossing in sliced bell peppers…they kinda went mushy. Wouldn’t recommend unless you love soft veggies.
Equipment (But, Don’t Worry if You’re Missing Something)
- Crockpot or slow cooker (if you don’t have one, I’ve actually used a big Dutch oven in a low oven—just check it every now and then, doesn’t need to be fancy)
- Two forks (for the glorious shredding)
- Bowl for mixing sauce (sometimes I just use a mug when the drawers are too full—don’t judge)
How I Store It (If There’s Any Left…Not Likely!)
Let the pulled chicken cool down, then pop it in an airtight container in the fridge; good for about 3-4 days, but honestly, it never lasts that long at my place, especially if folks catch wind of leftovers.
Freezes well too—just let it cool, bag it, and stash it in the freezer for up to three months. Handy for surprise sandwich cravings or last-minute game days. I’ve grabbed a portion straight from the freezer for nachos before (I saw it here, if you’re curious: Simply Recipes Pulled BBQ Chicken).
Serving Suggestions—Because Tradition Is Optional
We pile the chicken onto soft buns (brioche if I’m feeling posh), sometimes with a dollop of slaw. My sister likes hers on baked potatoes (wild, but works). Or straight onto a salad if it’s one of those “pretend I’m healthy” days. Chips on the side are basically a requirement, at least round my table.
The Not-So-Secret Pro Tips (aka “Learn From My Mistakes”)
- I once tried rushing the shredding bit before the chicken was really tender—ended up wrestling it like it owed me money. Seriously. Wait till it shreds real easy.
- Don’t drown it in BBQ sauce at the end, or the whole thing gets, like, more soup than sandwich. Start with less—you can always add.
- If it looks a bit thin when you first shred, give it 20 mins with the lid off to thicken up. Actually, it works better if you’re patient here.
Quick FAQ (Because These Always Come Up!)
- Can I use frozen chicken? Yep, just add extra cook time (maybe an hourish), and don’t stack too thick or it’ll cook unevenly.
- Is there a shortcut for shredding? Well, apparently some folks use a hand mixer (I tried once, made a right mess, so I stick to forks now).
- What BBQ sauce do you use? Usually Sweet Baby Ray’s because that’s what our local shop has, but any will do—homemade’s fun if you’ve got the time! Here’s a legit DIY version I like: Gimme Some Oven BBQ Sauce.
- How do I know when it’s done? Chicken should pull apart easy—if not, let it keep going. There’s no race.
- Any dairy in this for allergies? Not as it’s written—always check your BBQ sauce in case.
Oh—and if you find yourself licking the spoon before serving, don’t worry. Happens to the best of us (I mean, how else are you gonna know if it needs salt?).
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1/2 cup chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
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1Place the chicken breasts in the bottom of the crockpot.
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2In a medium bowl, mix together barbecue sauce, chicken broth, chopped onion, minced garlic, brown sugar, smoked paprika, salt, and black pepper.
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3Pour the sauce mixture over the chicken in the crockpot, making sure all pieces are well coated.
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4Cover and cook on low for 6 hours, or until the chicken is tender and easily shredded.
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5Shred the chicken with two forks, mix it with the sauce, and serve hot on buns, tacos, or alongside your favorite sides.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310cal
Protein:
38 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
25 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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