Crockpot pulled chicken is an easy, family friendly weeknight dinner. Prep in just 5 minutes and cook in the slow cooker for 6 hours before turning the shredded BBQ chicken into sandwiches and piling on your favorite toppings.
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This crockpot pulled chicken is one of the first recipes that Alex ever developed, way back when we were first living together in our tiny Chicago apartment.
Those days feel like both 5 minutes ago and a lifetime ago, depending on the moment. Back then, he was working as a personal trainer, I was working for a PR firm, and it was just the two of us and our two cats.
13 years later, a lot has changed. We’ve both been through multiple career changes (though we both now cook for a living), our precious daughter is in elementary school, our four animals keep our lives full of chaos, and I’ve added “published romance author” to my list of things that keep me busy.
But some things never change, and one of those is that we still make this pulled chicken when we need an easy but satisfying dinner. It takes only 5 minutes to throw together and can simmer away in the slow cooker while you’re at work.
What readers are saying
“I continually come back to this recipe and thought you should know that it is my family’s fave!” -Karma
Stephie’s testing notes
- Don’t get precious with this recipe. This recipe was developed as a fridge clean-out meal and that’s exactly how you can treat it. Use chicken breasts or thighs or a mix of both if you’re cleaning out your freezer. Any barbecue sauce works great. It’ll all work out in the end.
- Don’t toss the cooking liquid. The liquid that’s left in the slow cooker after you’ve pulled the chicken out? That’s flavor, babe. Add some of it back into the shredded chicken to keep it juicy and add extra flavor.
- Add the chicken back to the crockpot to keep it warm for a party. Set your crockpot to warm and let your friends make their own sandwiches whenever they’re hungry.
Ingredient notes
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Boneless, skinless chicken breasts: I’m not usually a huge fan of chicken breasts, but because they get slow cooked in the sauce here, they don’t get dry at all. You can absolutely swap for boneless, skinless chicken thighs if you prefer, though.
- Barbecue sauce: Use your favorite barbecue sauce! I like one that is a bit sweeter, but use one with more of a vinegar tang if that’s what you love.
- Ketchup: A bit of plain ol’ ketchup adds a lot of flavor and tang to this chicken.
- Cider vinegar: We love apple cider vinegar in this house and add it to so many things for a bit of tanginess.
- Worcestershire sauce: My husband is obsessed with Worcestershire sauce. It adds a ton of depth and umami flavor to recipes like this pulled chicken or my mom’s sloppy joes.
- Brown sugar: Just a hint of brown sugar for a bit more sweetness.
- Chopped onion & minced garlic: We always seem to have half an onion hanging around the fridge, and we are never without garlic. Feel free to use frozen diced onion and jarred minced garlic if you need this recipe to be even faster and easier!
You’ll notice I don’t add salt. That is because the barbecue sauce, ketchup, and Worcestershire sauce are all flavorful enough to season the chicken on their own.
Serving suggestions
Around here, we’re big fans of simply piling the barbecue chicken on buns to make big ol’ pulled chicken sandwiches. We typically whip up a simple coleslaw and a batch of pickled cucumbers to go on top.
But you can go as simple or elaborate with your sandwich toppings as you like! Some more barbecue sauce (cherry barbecue sauce is so good on these) or mustard would be great. You could even make some kimchi coleslaw if you love some heat.
Traditional sandwiches aren’t your only option though. Try turning the pulled chicken into a wrap or even a salad. Whip up a batch of carrot fries or air fryer sweet potato fries for a veggie and call it a day.
Make ahead
This pulled chicken recipe is just as great for a game-day party as it is for a weeknight dinner.
If you want to make the chicken the day before, cook and shred the chicken as directed. Let the chicken cool and store in an airtight container in the fridge until you’re ready to serve. Store the extra cooking juices in the fridge in a separate container.
Before guests arrive, pop the chicken back into a crockpot on low until warmed through, about an hour. Add some of the reserved cooking liquid as needed to keep the chicken juicy.
If your slow cooker has a “keep warm” feature, use that to keep the chicken warm during the party without overcooking it.
Storage and freezing
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. Add a splash of chicken broth or stock and a bit more barbecue sauce if needed for moisture.
You can also freeze leftover pulled chicken for longer-term storage or quick and easy lunches.
Divide the chicken into cup-size containers (or portion into Souper Cubes) and freeze for up to 6 months. Pull out as many servings as you need for a super quick dinner or a weekday lunch. If you have time, thaw in the fridge overnight or thaw in the microwave or on the stove in a pinch.
Crockpot Pulled Chicken
Ingredients
- 3 pounds boneless/skinless chicken breasts
- 1 ¼ cups barbecue sauce use your favorite
- ¾ cup ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- ½ cup chopped onion
- 2 cloves garlic minced
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Instructions
- Place chicken in the crock of a 3-quart slow cooker. Whisk together remaining ingredients and pour over chicken. Cook on high for 2 1/2 to 4 hours, or on low for 6-8 hours.3 pounds boneless/skinless chicken breasts, 1 ¼ cups barbecue sauce, ¾ cup ketchup, 1 tablespoon cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon brown sugar, ½ cup chopped onion, 2 cloves garlic
- Remove chicken from slow cooker and shred in a large bowl with tongs and/or a couple of forks. Add as much of the cooking liquid as you like to the shredded chicken for additional flavor and moisture, stirring to combine.
- Serve on a bun with slaw, barbecue sauce, cheese, pickles, mustard, or your other favorite toppings if you are so inclined.
Notes
Ingredients
- Feel free to use boneless, skinless chicken thighs in place of the chicken breasts if you prefer.
- If you prefer a sweeter barbecue pulled chicken, use a sweeter barbecue sauce. For a tangier flavor, use a more vinegar-forward barbecue sauce.
Shredding the chicken
- If using forks or tongs to shred the chicken is not accessible for you, you can use a stand mixer fitted with the paddle attachment to shred the meat.
Make ahead
- Make as directed. Cool, then store in an airtight container in the refrigerator for up to 1 day. Transfer some of the leftover cooking liquid to a separate container and store in the fridge.
- When ready to reheat, heat in a low crockpot until warmed through, adding some of the extra cooking liquid if needed for a bit of extra moisture.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
I just wanted to leave you a note that I continually come back to this recipe and thought you should know that it is my family’s fave!
Thank you for that comment! My husband (the creator) will be so proud to know that. 🙂
That is AWESOME. Can he come and give Aaron some lessons, please?! I think this post is a sign, as I just discovered that pulled chicken existed yesterday (a pulled meat recipe that doesn’t take SIX HOURS? Booyah!) and now… here’s a gorgeously glossy recipe on one of my favourite blogs. Yes! Double thumbs up.
Haha!! You’re gonna loooove this recipe. I can feel it. I bet even Aaron could handle it. 😉
Hahaha umm can we trade?? Mine is a pretty good dishwasher but I could definitely use an extra cook 🙂 AND these look fabulous. I want this for dinner tonight.
Shopping. Ugh. By the way. What kind of bourbon do I want?
I bought Jim Beam, but Evan Williams is usually a little cheaper and will do. (As in, Alex will take it off your hands when you’re done with it.)
Seriously, I wonder if he can do anything with Daddy? Daddy claims that I am intimidating in the kitchen, which could be partially true. Then and again, at least you have some comfort that if what happened to Daddy ever happened to you, at least you could have something to eat. I have a feeling I’ll have to live on Sweet Sue and Jiffy cornbread (help me!!). Meanwhile, this looks yummy. I’d have to fix some sweet potato fries to go along with this.
Really, you just better hope he goes first.
And of COURSE he bought sweet ‘tater tots to go with. I mean, duh.
I originally was thinking sweet tater fries, but now I’m thinking bourbon baked beans. I didn’t know they made sweet tater tots. Daddy would go wild. Shipping tomorrow for all of this.
So jealous that your manfriend cooks, and cooks well (I mean, my dear Elliott, you make really good grilled cheese!). Also I don’t watch either of those shows so I have no idea what you’re talking about, but I am slowly catching up on Revenge and I’M SHOCKED BY ALL THE DRAMA.
I mean, grilled cheese is pretty darn important… 😉
YES. I watched Revenge over the summer and HOLY DRAMA. Makes your head just spin right round! Also, that dude. SHOOT! What’s his name?? The friend one. With the floppy hair in season 1. Crap. Anyway, love him.
I love when my husband makes dinner! Easy recipes like this are great!
I mean, really, it just reminds you of why you fell in love, doesn’t it?
Ohhh how I love me some Tim Riggins. I was late to the FNL train too and watched the entire series in the span of about 6 weeks back in 2011. These sandwiches look awesome – I really need to get a slow cooker!
Now if only he would cut his dang hair.
Oh, and yes! Get thee a slow cooker! Post haste! (You could totally do this on the stove, too, I just like being able to walk away and forget about the slow cooker and not have to babysit the stove.)
We’re always a season (or maybe 3) behind on shows, which sucks because the internet has no sympathy for us and spoilers abound. I guess that’s our punishment for being late. And lame. Also? Nom nom nom.
Yep. I already know what happens in pretty much every show I watch EVER. Except the Bachelor/ette. Because that’s the only thing I get obsessive about when it is actually on the TV.
Lame. Whoops.
Can he teach Mike a few things? I have a feeling cooking is going to become low on my priority list come December. I love how easy this recipe is. Good job Alex!
I have a feeling the crock pot will really be your best friend. Yikes.
It may be 6am west coast time, but I’m ready to fire up the ol’ Hulu and watch FNL and TWD! Now that I’ve cylced my way through Grey’s, I’m in serious need of a new obsession. Gimme obsessiiioooooon! Hats off to you for snagging a man who can cook. They say the way to a man’s heart is through his belly, but…uh…the way to my heart is through my belly, too. 😉 Must crock pot barbecue the shhhh out of chicken!
Seriously, you’d love FNL for sure, probably TWD (although sometimes I have to shut my eyes when it gets a little gory). And i’m with you on that belly-heart connection.