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overhead close up view of bbq pulled chicken in crock with tongs
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Slow Cooker BBQ Pulled Chicken

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 Time10 minutes
Cook Time4 hours
Resting10 minutes
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 8 servings
Author: Nora from Savory Nothings

Ingredients

  • 1.5 pounds chicken thighs
  • 1.5 pounds chicken breast
  • salt & pepper to taste
  • 1.5 cups BBQ sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1.5 teaspoons onion powder

Instructions

  • 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.
  • Cook low and slow: Low heat (6-8 hours) gives perfect tenderness.
  • Shred in the sauce: Shred chicken in the slow cooker to soak up more flavor.
  • Rest before serving: Let the shredded chicken sit to absorb flavors.

Storage

  • Leftovers: Store in an airtight container in the fridge for up to 3 days.
  • Reheat: Warm on the stovetop or microwave, adding BBQ sauce if dry.
  • Freezer: Freeze in a labeled, freezer-safe container for up to 3 months.
  • Defrost: Thaw in the fridge overnight or use the microwave. Reheat gently, adding water or sauce to keep moist.