Slow Cooker Pulled Chicken turns out impossibly juicy, every bite soaking up bold flavors you can’t miss. Prep takes just minutes, making this dish the secret weapon for holiday spreads, laid-back parties, or a packed potluck table with friends.
PrintHow to Make Slow Cooker Pulled Chicken Tender Every Time
Slow Cooker Pulled Chicken turns out impossibly juicy, every bite soaking up bold flavors you can’t miss. Prep takes just minutes, making this dish the secret weapon for holiday spreads, laid-back parties, or a packed potluck table with friends.
- Prep Time: 16 min
- Cook Time: 4 hrs
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 4 pounds chicken breast boneless, skinless
- 3 cups BBQ sauce We prefer Sweet Baby Ray’s
- ¼ cup brown sugar packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
Instructions
- Add BBQ sauce, brown sugar, apple cider vinegar, olive oil and garlic powder to your slow cooker and mix until combined.
- Add chicken breast to the slow cooker making sure to coat all sides of the chicken with the sauce.
- Cook on HIGH for 4 hours or LOW for 7-8 hours.
- Shred chicken and serve warm.
Pulled chicken simmered with barbecue sauce, brown sugar, cider vinegar and a hint of garlic powder comes out rich and tender, the kind of meal you look forward to on a busy weeknight. I often toss everything in the slow cooker before work and let it bubble away until dinnertime, filling the kitchen with that classic sweet and smoky aroma (a little bit like a backyard barbecue, minus the effort).
How to Make Slow Cooker Pulled Chicken
COMBINE. Add barbecue sauce, brown sugar, apple cider vinegar, olive oil and garlic powder to your slow cooker and mix until combined.
COAT. Add chicken breast to the slow cooker making sure to coat all sides of the chicken with the sauce.
COOK. Cook on HIGH for 4 hours or LOW for 7-8 hours.
SHRED. Shred chicken and serve warm. Add salt and pepper to taste.
Use two forks to shred, or place chicken in your stand mixer with a paddle attachment and turn on LOW speed until shredded. You can also use a hand mixer.
Recipe Tips for Slow Cooker Pulled Chicken
How much to make? Plan for ¼ pound of chicken per person. One pound of chicken will yield about 2 cups of pulled chicken.
When you’re making it for a large group, don’t worry if you over estimate so you don’t run out of food. You can always freeze any leftover pulled chicken to be used later.
Chicken. I used boneless skinless chicken breast for this recipe, but you can also use boneless skinless chicken thighs.
Do not overcook. The crock pot is a great way to start and then forget about dinner. However, you can overcook food in a crockpot. Overcooked chicken can become dry and tough. To keep this recipe moist and tender cook on low for 6-7 hours or on high for 3-4 hours.
Crock pot liner. For easy clean up use a crockpot liner.
Toast the Buns. Spread a bit of butter on the inside of the buns, sprinkle with some garlic salt and broil on High heat for 2-3 minutes or until lightly golden.
Serve on. Shredded chicken is most often served on a hamburger bun, but you can also use: Slider buns, in a tortilla, with pita, with corn chips or even over rice!
Variations
Spruce it up! Whether you’re looking to get a little extra heat or just a twist of flavor you can easily do so. Try adding:
- worcestershire sauce
- hot sauce
- red pepper flakes
- paprika
- taco seasoning
- chili powder
- Adding veggies is another easy way to add flavor and texture. Try diced onion, chopped celery, jalapenos or bell peppers
Storing and Using LEftovers
STORE leftover pulled chicken in an airtight container in the fridge for 4-5 days or in the freezer for up to 2 months.
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