This Slow Cooker BBQ Pulled Chicken is an easy, flavorful meal, perfect for gatherings or casual dinners. The chicken becomes fall-apart tender, absorbing sweet and tangy BBQ sauce. Enjoy it in sandwiches, tacos, salads, or on baked potatoes!
Prep chicken: Season chicken with salt and pepper on both sides.
Make sauce: In the crock of a 4-5 quart slow cooker, combine 1.5 cups BBQ sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, and 1.5 teaspoons onion powder.
Add chicken: Add chicken (1.5 lbs each of thighs and breasts) to the slow cooker and toss to coat evenly with the sauce.
Cook: Slow cook on low for 6-8 hours (or on high for 3-4 hours) until the chicken is tender.
Finish and rest: Shred the chicken using two forks right in the sauce. Let it rest for 10-15 minutes to absorb more flavor and to soak up the sauce. Serve on buns, in tacos, or over rice!
Notes
Ingredient notes
Chicken: Use all thighs for juiciness or all breasts for a leaner option. Bone-in works; remove bones after cooking.
BBQ sauce: Try smoky, spicy, mustard-based, or homemade sauces for variety.
Worcestershire sauce: Swap with soy sauce or liquid smoke for deeper or smokier flavor.
Brown sugar: Use honey, maple syrup, molasses, or omit for less sweetness.
Seasoning: Add paprika, garlic powder, minced, or sautéed onions for extra flavor and texture.
Recipe tips
Use a flavorful BBQ sauce: Pick a sauce you love—homemade or store-bought.
Season well: Add garlic, onion powder, and paprika for extra depth.