Let your slow cooker entertain for you this summer. Enjoy the most delicious Slow Cooker Pulled Chicken using just 3 ingredients. Eat the pulled chicken as is or make sandwiches to feed a crowd!
We are officially in the dog days of summer here in Florida. No doubt about it… just walking out the house to my car is uncomfortable. My Slow Cooker Pulled Chicken makes for an easy summertime meal. When the weather finally gets hot the very last thing I will do is turn on my oven. It’s difficult enough to cool a home in Florida during the dog days of summer. I typically opt for either the grill, Instant Pot, or my slow cooker.
I was craving barbecue pulled chicken sandwiches and decided to give it a try in my slow cooker. By mixing chicken broth and a little bit of the barbecue sauce it gave the chicken just enough juice to cook for a few hours. Then once the chicken was done I placed the chicken in a large bowl and began pulling the chicken using 2 forks Some sweet barbecue sauce completes this Slow Cooker Pulled Chicken recipe.
Table of contents
Directions
- Rinse and pat dry the chicken breast. Mix the chicken broth and ½ cup of Honey Barbecue sauce together. Pour in the slow cooker. Then place the chicken breast in the slow cooker. Flip chicken breast multiple times to coat the tops of the breast.
- Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low.
- Remove chicken breast from the slow cooker. Pull each chicken breast using two forks. Pour the remaining 1-½ cups on the pulled chicken and mix well.
FAQs
This recipe makes enough for about 12 adult servings.
Yes, you always start the cooking process by using raw thawed out chicken. Never place frozen chicken in the slow cooker as it can’t cook fast enough and it could cause unwanted bacteria in your food.
I like to make sure that their is enough liquid in the Crock Pot to ensure the chicken won’t dry out. You can also use chicken thighs to ensure the meat doesn’t dry out. Slathering the cooked chicken with a barbecue sauce can help dried out meat.
Tips & Tricks
Here are all my tips and tricks whenever I make crockpot pulled chicken.
- Reducing Serving Size – Trust me you will not have any problem eating all of this shredded barbecue chicken. If course you can always reduce the amount of chicken breast used. I wouldn’t suggest reducing the liquid portion just maybe the finally barbecue sauce.
- Barbecue Sauce – Any brand barbecue sauce will do. It’s all up to preference.
- Chicken – I use chicken breast for this recipe but you can easily use boneless skinless chicken thighs.
- Freezing Leftovers – You can freeze any barbecue shredded chicken you have leftover. Cool to room temperature then place in a labeled freezer bag. Freeze for up to 3 months or until ready to enjoy.
- BBQ Pulled Chicken Sandwiches – Toast hamburger buns, place half cup of pulled chicken on each bun and a quarter cup of coleslaw, top with bun and enjoy.
- Keeping Warm – Pulled chicken can rest in slow cooker for up to 3 hours on “warm” for serving. Use a meat thermometer to keep an eye on the temperature in the slow cooker. Food should never sit for more then 3 hours and needs to stay at – at least 140 degrees Fahrenheit.
- Calories – Calories calculated are a rough estimation. Calories per serving could vary depending on the type of barbecue sauce used.
BBQ Recipes
Here are a few of my favorite side dishes I love to serve with this bbq pulled chicken.
BBQ Chicken Recipes
Here are a few of my favorite ways to use up leftover shredded bbq chicken.
If you make this Slow Cooker Pulled Chicken recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Slow Cooker Pulled Chicken
Equipment
- Slow Cooker
Ingredients
- 4 skinless boneless chicken breast
- 1 cup chicken broth
- 2 cups honey barbecue sauce divided
Instructions
- Rinse and pat dry the chicken breast. Mix the chicken broth and ½ cup of Honey Barbecue sauce together. Pour in the slow cooker. Then place the chicken breast in the slow cooker. Flip chicken breast multiple times to coat the tops of the breast.
- Place the lid on the slow cooker and cook for 4 hours on high or 8 hours on low.
- Remove chicken breast from the slow cooker. Pull each chicken breast using two forks. Pour the remaining 1-½ cups on the pulled chicken and mix well.
Notes
- Reducing Serving Size – Trust me you will not have any problem eating all of this shredded barbecue chicken. If course you can always reduce the amount of chicken breast used. I wouldn’t suggest reducing the liquid portion just maybe the finally barbecue sauce.
- Barbecue Sauce – Any brand barbecue sauce will do. It’s all up to preference.
- Chicken – I use chicken breast for this recipe but you can easily use boneless skinless chicken thighs.
- Freezing Leftovers – You can freeze any barbecue shredded chicken you have leftover. Cool to room temperature then place in a labeled freezer bag. Freeze for up to 3 months or until ready to enjoy.
- BBQ Pulled Chicken Sandwiches – Toast hamburger buns, place half cup of pulled chicken on each bun and a quarter cup of coleslaw, top with bun and enjoy.
- Keeping Warm – Pulled chicken can rest in slow cooker for up to 3 hours on “warm” for serving. Use a meat thermometer to keep an eye on the temperature in the slow cooker. Food should never sit for more then 3 hours and needs to stay at – at least 140 degrees Fahrenheit.
- Calories – Calories calculated are a rough estimation. Calories per serving could vary depending on the type of barbecue sauce used.
Nutrition
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