Want delicious BBQ chicken without the fuss? This Slow Cooker BBQ Pulled Chicken is an effortless, crowd-pleasing recipe. Tender shredded chicken is coated in a tangy-sweet barbecue sauce and works perfectly in sandwiches, sliders, salads, bowls, or as a simple weeknight meal. It’s a true dump-and-go recipe that uses just a few ingredients and minimal prep.
If you love grilled BBQ chicken in summer, you’ll appreciate how much easier this slow cooker version is. It’s the kind of recipe you can set and forget, making it ideal for busy nights or meal prep. The method is simple: season the chicken, place it in the slow cooker, add barbecue sauce and a little water, then cook until the meat is tender enough to shred.
Why you’ll love this recipe:
- Tender pulled chicken coated in a tangy, slightly sweet barbecue sauce that kids and adults both enjoy.
- Minimal prep—about 10 minutes—and only a handful of ingredients.
- Great for meal prep: use leftovers in sandwiches, wraps, salads, or grain bowls throughout the week.
- Flavor is easy to customize by swapping in different barbecue sauces to suit your taste.
Recipe ingredients
Just a few simple ingredients are all you need for this BBQ pulled chicken.
- Chicken. Use skinless chicken breasts—boneless or bone-in both work. Pro tip: bone-in breasts add extra flavor and are more economical; just remove the bones before serving.
- BBQ sauce. Use your favorite store-bought sauce or a prepared homemade barbecue sauce; adjust the style (sweet, spicy, smoky) to your preference.
- Salt and pepper, to taste.
- Water, to thin the sauce slightly and help distribute it through the cooker.
See the recipe card below for exact quantities and full instructions.
How to make pulled chicken in the slow cooker
This is a true dump-and-go slow cooker recipe that requires almost no hands-on time. It’s perfect for busy days and beginner cooks.
Pro tip: Using bone-in chicken breasts adds extra flavor; remove the bones before serving. If you prefer, use boneless chicken breasts or thighs instead.
Full steps are listed in the recipe card below.
- Season the chicken with salt and pepper and place it in the slow cooker. Combine the barbecue sauce and water, then pour over the chicken so the pieces are mostly submerged.
- Cover and cook on high for about 3 hours or on low for 4–6 hours, until the chicken is tender and cooked through.
- Remove the chicken from the slow cooker and shred it with two forks. If you used bone-in pieces, discard the bones before serving.
- Return the shredded chicken to the slow cooker and stir to coat thoroughly with the sauce. Serve warm.
Recipe FAQs
Yes. The barbecue sauce keeps the chicken moist, and leftovers store well in the refrigerator for up to five days.
Yes. Cool the chicken completely, then package it in freezer bags or freezer-safe containers, keeping the sauce and juices with the meat. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
Shred after cooking. Cooked chicken becomes tender and pulls apart easily with two forks.
Shredding while warm yields the juiciest, most tender results.
Both chicken breasts and thighs work well. Boneless or bone-in are acceptable—remove bones before serving if you use bone-in pieces.
Serving suggestions
This BBQ pulled chicken is versatile and delicious served many ways:
- As sandwiches or sliders topped with coleslaw.
- On top of a hearty salad for a barbecue-flavored protein boost.
- Filled inside baked sweet potatoes or used to top baked or air-fryer potatoes.
- Served alongside grilled corn on the cob or baked beans for a classic BBQ-style plate.
Recipe notes
- Pro tip: Bone-in breasts are more economical and add flavor; remove skin and bones before serving.
- Store leftovers in the refrigerator for 3–5 days or freeze for up to 3 months.
- Adjust the barbecue sauce to match your desired flavor profile—sweeter, spicier, or more smoky.
More easy slow cooker dinners:
- Crockpot chicken and rice
- Slow cooker baby back ribs
- Slow cooker pulled pork
- Slow cooker chicken tortilla soup
- Slow cooker pork carnitas
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see what you made.
Slow Cooker BBQ Pulled Chicken
Cook Time: 3 hrs (high) or 4–6 hrs (low)
Total Time: about 3 hrs 10 mins
Equipment
- 6 Quart Crock Pot
Ingredients
- 4 skinless chicken breasts (boneless or bone-in)
- Salt and pepper, to taste
- 1 1/2 cups barbecue sauce
- 1/2 cup water
Instructions
- Season the chicken with salt and pepper and place in the slow cooker. Combine the barbecue sauce and water, and pour over the chicken so pieces are mostly submerged.
- Cover and cook on high for about 3 hours or on low for 4–6 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker and shred with two forks, discarding bones if you used bone-in pieces.
- Return the shredded chicken to the slow cooker and stir to coat with the sauce. Serve warm.
Notes
- Bone-in chicken breasts add flavor and tend to cost less; remove bones before serving.
- Leftovers keep 3–5 days in the refrigerator or up to 3 months in the freezer.
- Choose a barbecue sauce that matches the flavor profile you prefer—sweet, spicy, or smoky.
Nutrition
Nutrition is estimated and intended as a guideline only.
Note: This post was originally published in October 2015. The photos, recipe, and text have been updated for clarity and usefulness.