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Crockpot BBQ Pulled Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Crockpot BBQ Pulled Chicken recipe is a delicious and easy slow cooker meal perfect for busy days. Tender boneless chicken breasts are slow-cooked in a flavorful barbecue sauce infused with apple cider vinegar, brown sugar, and a blend of spices. The result is juicy, shredded chicken that is perfect for sandwiches, over rice, or in wraps. With minimal prep and a long, gentle cooking time, this recipe delivers a savory barbecue flavor with a tender texture that’s sure to satisfy your comfort food cravings.

Ingredients

Scale

Chicken

  • 2 pounds boneless, skinless chicken breasts

BBQ Sauce Mixture

  • 1 cup barbecue sauce (your favorite brand)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the chicken: Place the boneless, skinless chicken breasts in the bottom of your slow cooker in an even layer to ensure even cooking.
  2. Make the sauce: In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
  3. Combine chicken and sauce: Pour the sauce mixture evenly over the chicken in the slow cooker, making sure each piece is coated thoroughly to infuse flavor during cooking.
  4. Slow cook the chicken: Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
  5. Shred the chicken: Remove the cooked chicken breasts from the slow cooker and use two forks to shred them into bite-sized pieces.
  6. Return shredded chicken to sauce: Place the shredded chicken back into the slow cooker and stir it into the remaining sauce, coating well for maximum flavor absorption.
  7. Finish cooking: Let the shredded chicken cook on low for an additional 15 to 20 minutes to soak in more of the barbecue flavor.
  8. Serve: Serve the pulled chicken warm on buns for sandwiches, over cooked rice, or wrapped in tortillas for a versatile and tasty meal.

Notes

  • For a spicier version, add 1 to 2 teaspoons of hot sauce or a pinch of cayenne pepper to the sauce mixture before cooking.
  • This pulled chicken freezes very well—store in airtight containers for up to 3 months for easy future meals.
  • Use gluten-free barbecue sauce to make this dish gluten-free.

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Find it online: https://speedyhomecooking.com/crockpot-bbq-pulled-chicken-recipe/