Crock Pot Pulled Chicken

This easy crockpot-pulled chicken is shredded chicken with bbq sauce cooked up tender and juicy in the crockpot. Use this crockpot bbq chicken in tacos, salads, burrito bowls, chicken enchiladas, and lettuce wraps. 

I love to serve it with broccoli coleslaw and homemade mac and cheese.  We love it piled high soft brioche buns, but if you are watching your carbs, simply spoon some of the broccoli slaw on top of your pulled chicken and get at it.

How to make crock pot pulled chicken

Simply add barbecue sauce, onion, tomato paste, Worcestershire Sauce, apple cider vinegar, brown sugar, onion powder, garlic powder, and paprika to a small crock pot and stir to combine.  Then cook on low for 2-3 hours or until it shreds easily with two forks.

Recipe notes and helpful tips

• The recipe calls for Kansas City-style barbecue sauce, but you can use a sweet barbecue sauce like Sweet Baby Rays.  I love less sweet semi-spicy barbecue sauce with tons of flavor but use what makes you happy.
• If your barbecue sauce is really sweet, skip the brown sugar and add a little lemon juice or lime juice. 
• Kick up the heat with a little cumin, cayenne pepper, hot sauce, or minced jalapeno.
• Making coleslaw with this is a must. I find that the crunchy broccoli slaw holds up better to the warmth and hardiness of this chicken. For extra flavor, toss in a few red onions.
• I like to toast the buns right before I serve.  Once I layer the chicken and the slaw on the buns, I serve immediately, as no one likes a soggy bun.
• Chicken puts off moisture when it is slow-cooked, so use tongs to pull the chicken out of the slow cooker, or carefully drain a little of the moisture out and add another quarter cup of barbecue sauce or so!
• Use the pulled chicken for nachos, quesadillas, soups, and casseroles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
• Double the recipe and freeze half of it for up to 2 months. Completely cool the dish and spoon it into a zipper freezer bag removing as much of the air as possible. Thaw in the refrigerator overnight. 

How to make this pulled chicken in the instant pot

Place all the ingredients in the instant pot. Seal and pressure cook on high for 10 minutes. Then turn the instant pot off and let it naturally release for 10 minutes. Use the quick release and open the instant pot. Shred the chicken using 2 forks.

Other chicken recipes you will love!

Crock Pot Pulled Chicken

Mouthwatering, good pulled chicken made easy with six simple ingredients in the crock pot.  Serve on toasted buns with coleslaw, or for a lower-carb version simply add the slaw to a layer of pulled chicken.

5 from 26 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 10 minutes minutes

Servings: 8 servings

Calories: 270kcal

Author: Beth Pierce

Ingredients

• 4 large boneless skinless chicken breasts or chicken thighs
• 2 cups Kansas City style barbecue sauce
• 1 medium onion minced
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• kosher salt and black pepper to taste

Instructions

• Add barbecue sauce, onion, tomato paste, Worcestershire Sauce, apple cider vinegar, brown sugar, onion powder, garlic powder, and paprika to a small crock pot and stir to combine.  I use a 3-quart crock pot.
• Add chicken and spoon a little of the sauce over the top.
• Cook on low for 2-2 1/2 hours or until it shreds easily with a couple of forks.
• Season with salt and pepper to taste 

Notes

• The recipe calls for Kansas City-style barbecue sauce, but you can use a sweet barbecue sauce like Sweet Baby Rays.  I love less sweet semi-spicy barbecue sauce with tons of flavor but use what makes you happy.
• If your barbecue sauce is really sweet, skip the brown sugar and add a little lemon juice or lime juice. 
• Kick up the heat with a little cumin, cayenne pepper, hot sauce, or minced jalapeno.
• Making coleslaw with this is a must. I find that the crunchy broccoli slaw holds up better to the warmth and hardiness of this chicken. For extra flavor, toss in a few red onions.
• I like to toast the buns right before I serve.  Once I layer the chicken and the slaw on the buns, I serve immediately, as no one likes a soggy bun.
• Chicken puts off moisture when it is slow-cooked, so use tongs to pull the chicken out of the slow cooker, or carefully drain a little of the moisture out and add another quarter cup of barbecue sauce or so!
• Use the pulled chicken for nachos, quesadillas, soups, and casseroles.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave at reduced power.
• Double the recipe and freeze half of it for up to 2 months. Completely cool the dish and spoon it into a zipper freezer bag removing as much of the air as possible. Thaw in the refrigerator overnight. 

Nutrition

Calories: 270kcal | Carbohydrates: 33g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 928mg | Potassium: 670mg | Fiber: 1g | Sugar: 27g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.