This slow cooker BBQ chicken is so easy to make. Just dump everything into the slow cooker and you’ll be rewarded with fall apart, tender chicken in a rich barbecue sauce. Serve in soft buns with crunchy coleslaw and pickles, or use in BBQ chicken bowls.
This slow cooker BBQ chicken is sweet, salty, and so saucy! It’s the perfect thing to make for a gathering or just a hungry family dinner as it requires minimal prep time and can just cook away while you’re at work or doing other things.
Come dinner time, grab some buns, some slaw, maybe a few pickles and probably a side of chips and you have a delicious and easy dinner that everyone will love – possibly even going back in for seconds.
I love slow cooker recipes that are dump and go, meaning the prep time can be done in around 5 minutes. It just makes things so convenient. Plus this is the kind of recipe that you can do on a Sunday in preparation for easy lunches throughout the week.
If you love the flavour of BBQ sauce, then make sure to also try my air fryer BBQ chicken thighs – they are so good!
Key Ingredients
You will need a handful of simple ingredients to make this pulled BBQ chicken.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – I like to use chicken breasts for this recipe but you can easily substitute with chicken thighs if you prefer.
- Brown sugar – adds essential sweetness to the chicken and helps to provide that caramelised flavour.
- Spices – we’re using a spice blend of smoked paprika, garlic powder and onion powder to keep this recipe simple but still super flavourful.
- BBQ sauce – the sauce you use will make or break this recipe so make sure to use one you like. I am obsessed with the Sweet Baby Ray’s Original BBQ sauce which also happens to be gluten free.
- Apple cider vinegar – balances the flavours by cutting through some of the sweetness of the BBQ sauce and adding a slight tanginess.
You’ll Also Love: Slow Cooker BBQ Pulled Pork
Step-By-Step Instructions
Step 1: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Step 2: Place the chicken breasts in the slow cooker and sprinkle over the spice mix. Turn to coat both sides.
Step 3: Pour the BBQ sauce and apple cider vinegar over the chicken and gently mix to coat.
Step 4: Place the lid on the slow cooker and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and cooked through.
Step 5: Use two forks to shred the chicken directly in the slow cooker and stir it through the sauce. Taste and adjust seasoning as needed.
👉Tip! Even if you’re planning on making this ahead of time, make sure to shred the chicken immediately while it’s still hot as it’s much easier than if it’s been allowed to cool. You can then keep it warm until ready to serve or store for later.
Storage Instructions
This BBQ chicken will store in an airtight container in the refrigerator for up to 4 days, making it a great option for meal prep.
You can also freeze the shredded chicken in a freezer-safe container or resealable bag for up to 3 months.
To defrost, heat in the microwave in 30-second bursts, stirring in between, until warmed through.
You can also heat the chicken in a pan on the stove over low heat with a splash of water to prevent it from drying out.
Serving Suggestions
Apart from the pictured option of serving this BBQ chicken on a burger / sandwich, you can also add it to a range of different meals.
- BBQ Chicken Pizza – use in place of the BBQ chicken in this recipe.
- BBQ Chicken Tacos – load up corn tortillas, top with pickled onions, avocado, and a squeeze of lime. Use my slow cooker chicken tinga tacos as a guide.
- Serve alongside dairy free baked mac and cheese for the ultimate comfort food plate.
- BBQ Chicken Wraps – Wrap in soft tortillas or lettuce leaves for low carb, with your favourite salad and a drizzle of dairy free ranch or mayo.
Recipe FAQs
You certainly can! Cook on high pressure for 10-12 minutes (with a 5-minute natural release), then shred and mix with the sauce. If the sauce is too thin, use the sauté function to thicken it.
You can use two forks to shred the chicken directly in the slow cooker as it should be super tender and falling apart. You can also transfer it to a chopping board first to make it a little easier. For an effortless option, use a hand mixer or stand mixer to shred it in seconds!
Yes! Chicken thighs work brilliantly in this recipe and are actually more forgiving in the slow cooker. Because they have a higher fat content, chicken thighs stay juicy and tender even if they cook a little longer than planned.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More slow cooker:
Slow Cooker Coconut Chicken Curry
Slow Cooker Honey Mustard Chicken
Buffalo Chicken Stuffed Sweet Potatoes
Slow Cooker Apricot Chicken
Slow Cooker BBQ Chicken
Equipment
Ingredients
- 1 kilogram (2lb) chicken breast approximately 3 large chicken breasts
- 2 tablespoons brown sugar
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup BBQ sauce
- 1 tablespoon apple cider vinegar
Instructions
- Place the chicken breasts in the slow cooker. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle the spice mix over the chicken and turn to coat both sides.
- Pour the BBQ sauce and apple cider vinegar over the chicken and gently mix to coat.
- Place the lid on the slow cooker and cook on high for 3 hours or on low for 6 hours, until the chicken is tender and cooked through.
- Use two forks to shred the chicken directly in the slow cooker and stir it through the sauce. Taste and adjust seasoning as needed. Serve or store as desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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