Pulled BBQ Chicken
Pulled crockpot BBQ chicken is tender shredded chicken slow-cooked in a tangy homemade BBQ sauce made with ketchup, brown sugar, and vinegar. Ready in 4 hours on low (just 5 minutes prep!), feeds 6 people, and cooks itself in the slow cooker with only 3 sauce ingredients. Perfect for BBQ sandwiches, game day sliders, or when you need easy pulled meat without smoking or grilling.
When I say this is easy, I really mean it! Ketchup, vinegar, brown sugar, chicken, and a crock pot is all you need.
And the result is a saucy, tender, and delicious recipe for bbq chicken. So do we call it shredded or pulled chicken?
Pulled chicken is just a fancy way of saying shredded chicken. So really they are the same thing one just sounds fancier than the other, LOL.
Whether you pull it apart by hand, or shred it with forks, it’s delicious and can be served many different ways!
More Pulled Meats
- Crockpot Taco Meat – Seasoned ground beef, taco night
- Crockpot Steak Bites – Tender beef in herb butter
- Baked Carnitas – Crispy-edged Mexican pulled pork
- Crockpot Crack Chicken – Addictive bacon and ranch
Serving Suggestions
Some of my favorite ways to enjoy it is on slider buns topped with a creamy coleslaw for the best bbq chicken sandwiches. Put some in a lettuce wrap with some pickled red onions.
Toss on pizza dough and make a bbq chicken pizza. Stuff a baked potato along with some sour cream and chives. Sprinkle on top of nachos with extra cheese!
For a kid friendly meal, serve on hamburger buns with some corn on the cob or a side of potato salad.
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Ingredient Notes
- Chicken – Use boneless skinless chicken breasts for best results.
- Ketchup – I like regular ketchup but you can also substitute chipotle ketchup.
- Brown sugar – Light or dark brown sugar will work. Or make your own with white sugar and a tablespoon of molasses.
- Vinegar – Regular white distilled vinegar or substitute apple cider vinegar.
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How to Make BBQ Pulled Chicken in the Slow Cooker
- In a small bowl, whisk ketchup, brown sugar and vinegar to make the homemade BBQ sauce.
- Place chicken breasts in the bottom of the slow cooker. Pour BBQ sauce over chicken and spread evenly.
- Cook on low for 4-6 hours or high for 2-3 hours. Remove chicken from crockpot and place on cutting board or in a bowl.
- Using 2 forks, pull chicken in to small pieces. Return back to crockpot and stir to coat with sauce and heat through. Serve immediately on buns with toppings and extra bbq sauce.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store any leftovers in the fridge in an airtight container for up to 4 days.
Reheating
I like to reheat mine in a skillet or in a pan on the stovetop. You can use the microwave but you get hot spots and the bbq sauce can scorch.
Prep Ahead
You can make this up to 4 days in advance. Keep cooked chicken in the fridge in an airtight container. When ready to serve, warm over low until heated through.
You might need to add a touch more sauce, ketchup, or chicken broth.
Ways To Enjoy
- Sandwiches – Classic on toasted buns
- Sliders – Party-perfect mini portions
- Lettuce Wraps – Low-carb fresh option
- Salad – Protein-packed on mixed greens
- Pizza – BBQ chicken flatbread topping
- Nachos – Loaded chip platter
Frequently Asked Questions
This recipe takes 2-3 hours on high but I like to cook mine on low for 4-6 hours so I don’t burn the bbq sauce. Just be sure the internal temperature reaches 165F.
It is possible to overcook the chicken. Left in too long and it will dry out and be tough to chew. Stick with the times listed in the recipe for optimal results.
Cook the chicken as directed. Cool completely and store in a freezer bag, removing as much air as possible. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat.
Store any leftovers in the fridge in an airtight container for up to 4 days.
You can make this up to 4 days in advance. Keep cooked chicken in the fridge in an airtight container. When ready to serve, warm over low until heated through. You might need to add a touch more sauce, ketchup, or chicken broth.
Othe Favorite BBQ Recipes
Speaking of BBQ and Crockpots, check out my BBQ Little Smokies Recipe, my BBQ Meatballs, and my Crack Chicken!
Recipe Tips & Tricks
- Use boneless skinless chicken breasts for best results. If you use bone in, remove all bones before shredding.
- Substitute boneless skinless chicken thighs if desired.
- Don’t want to use ketchup, etc, substitute your favorite bbq sauce from the store.
- You can shred large amounts of chicken using a hand mixer if you don’t want to get your hands dirty!
- The tangy bbq sauce can be substituted with your own bbq sauce.
This pulled bbq chicken is a great dish for summer gatherings, tailgating, pot lucks, parties, and easy weeknight meals
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Pulled BBQ Chicken
Ingredients
- 3-4 Chicken Breasts boneless skinless (~2lbs)
BBQ Sauce
- ¾ cup ketchup
- ½ cup brown sugar
- 4 teaspoons white vinegar
For Serving
- Buns
- BBQ sauce
- Slaw optional
- Shredded lettuce optional
- Pickles optional
Instructions
- In a small bowl, whisk together ketchup, brown sugar and vinegar for BBQ sauce
- Place chicken breasts in crock pot or slow cooker. Pour BBQ sauce over chicken. Cook on low for 4-6 hours or high for 2-3 hours.
- Remove chicken from crockpot using 2 forks, shred chicken in to small pieces. Return back to crockpot and stir to coat with sauce and heat through.
- Serve immediately on buns with toppings and extra bbq sauce
Notes
- Use boneless skinless chicken breasts for best results. If you use bone in, remove all bones before shredding.
- Substitute boneless skinless chicken thighs if desired.
- Don't want to use ketchup, etc, substitute your favorite bbq sauce from the store.
- You can shred large amounts of chicken using a hand mixer if you don't want to get your hands dirty!
- The tangy bbq sauce can be substituted with your own bbq sauce.
Nutrition
{Originally published 06/09/20 – photos and recipe notes updated 02/22/24}
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