Crock Pot BBQ Pulled Chicken

Prep Time: 10 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: 6 hours 10 minutes to 7 hours 10 minutes
Servings: 6–8

Ingredients

• 2 pounds (900 g) boneless, skinless chicken breasts or thighs
• 1½ cups barbecue sauce
• ½ cup chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper

Instructions

1. Place the chicken in the bottom of the crock pot.
2. In a medium bowl, whisk together the barbecue sauce, chicken broth, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika, and black pepper.
3. Pour the sauce evenly over the chicken.
4. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and easily shreds.
5. Remove the chicken from the crock pot and shred it with two forks.
6. Return the shredded chicken to the slow cooker and stir well to coat it in the barbecue sauce.
7. Let it cook for an additional 15–20 minutes on Low so the chicken absorbs more flavor.
8. Serve hot.

Serving Suggestions

• Pile onto toasted hamburger buns for BBQ sandwiches.
• Serve over baked potatoes or mashed potatoes.
• Spoon into wraps or tacos.
• Top nachos or loaded fries.
• Pair with coleslaw, corn on the cob, baked beans, or macaroni and cheese.

Tips

• Chicken thighs stay extra juicy and flavorful, but chicken breasts work well too.
• For a smoky kick, add ½ teaspoon liquid smoke to the sauce.
• Stir in a splash of hot sauce or a pinch of cayenne pepper for extra heat.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.