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Up close shot of slow cooker bbq chicken after being shredded.

Crockpot BBQ Chicken

Effortlessly prepare this versatile slow cooker BBQ chicken with just a handful of ingredients, to make deliciously tender shredded chicken! Use this chicken in sliders, sandwiches, tacos, nachos, and so much more.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 308 kcal

Equipment

Ingredients
  

  • 2 pounds Chicken Breasts boneless, skinless (about 3-4 breasts) I used 3 breasts 9-13 oz each
  • 1.5 cups BBQ Sauce use your favorite! I used Sweet Baby Rays
  • 1 teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon brown sugar
  • 2 teaspoon Hot Sauce if you like a little spice, optional

Instructions
 

  • In the slow cooker combine BBQ sauce, onion powder, garlic powder, smoked paprika, Worcestershire sauce, brown sugar, and hot sauce(if using). Mix well.
  • Add chicken breasts (for chicken thighs see note 2, for frozen chicken breasts, see note 3) to the slow cooker and toss with the sauce mixture, being sure to coat all the chicken. Cover and cook on low for 3.5 - 4 hours (see note 4 below for cooking on high) or until the internal temperature reaches 165F and the chicken is tender and shreds easily.
  • Using 2 forks, shred the chicken and mix into the sauce. If your sauce is thinner than desired, you can thicken it after this step. (See note 1.)
  • Serve it up and enjoy! Use on sliders, sandwiches, nachos and so much more.

Notes

1. To thicken the sauce: Combine 1 tablespoon of cornstarch with 1 tablespoon of water.  Stir into the sauce and cook uncovered on low for 10-20 minutes to thicken.
2. For Chicken thighs: Cook 4-5 hours on low, or 4 hours on high. or until tender and shreds easily.
3. For frozen chicken breasts: Cook for 5-6 hours on low, 3-4 hours on high, or until tender and shreds easily.
4. To cook on high: Cook for 1 ½ - 3 hours watching closely!  When chicken breasts are cooked on high, they can easily dry out.  I recommend cooking on low for best results.

Slow cooker alternatives:

  • Instant Pot: To the inner pot add: 1 tablespoon olive oil, chicken, BBQ sauce mixture, and ½ cup of water or chicken broth. Lock the lid in place, vent to the sealing position, and hit pressure cook for 10 minutes. When finished, natural release for 10 minutes, followed by a quick release to release any remaining pressure.  Then follow the recipe as written above. 
  • Dutch Oven: Preheat oven to 350F and position the rack in the center of the oven.  Add the chicken, BBQ mixture, and ½ cup water or chicken broth to a Dutch oven.  Cover and bake the chicken for 45-60 minutes or until the chicken shreds easily.  Then follow the recipe as written above. 

Storing, Freezing, and Reheating

    • TO STORE: Store leftover BBQ shredded chicken in an airtight container in the refrigerator for up to 5 days.
    • TO REHEAT: Reheat the BBQ with the sauce in a heavy-bottomed skillet or pan on the stovetop over medium-low heat or in a covered oven-safe dish at 350F for 10 minutes or until warmed through.
    • TO FREEZE: Leftovers can be stored in an airtight, freezer-safe storage container in the freezer for up to 3 months. Allow to defrost in the refrigerator overnight before reheating.
 

Nutrition

Serving: 50zCalories: 308kcalCarbohydrates: 32gProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 1000mgPotassium: 761mgFiber: 1gSugar: 26gVitamin A: 290IUVitamin C: 3mgCalcium: 38mgIron: 1mg
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