• Boneless skinless chicken breast, whole 8
  • sweet Barbecue sauce 2 cups
  • light brown sugar 1/3 cup
  • Apple cider vinegar 3 tbsp
  • Olive oil 1 tbsp
  • Garlic, minced 2 cloves
  • Onion powder 1/2 tsp
  • Red pepper flakes 1/2 tsp
  • hamburger buns, pickles and slaw for serving
  • hot sauce, optional 1 tbsp

Crockpot BBQ Chicken is stress-free pulled chicken for barbecues, cookouts, or just your weekly meal prep. It’s easy and quick to prepare for any occasion. All you need is a slow cooker, boneless, skinless chicken breasts, and a few important seasonings and spices, and you’ll have moist, juicy, and flavorful pulled chicken in just a few hours, no smoke or fires necessary.

How to Make BBQ Chicken in the Crockpot

Like any good crockpot or slow cooker recipe, this BBQ chicken is totally set-it-and-forget-it. You can set up the dish to cook in the morning and come back at dinner time for fragrant and tender moist pulled chicken. All you need to do is combine the seasonings: barbecue sauce, brown sugar, a bit of oil, fresh minced garlic, onion powder, smoked paprika, and red pepper flakes in your slow cooker. Make sure everything is dissolved and evenly combined.

Next, add the chicken breasts on top of the sauce mixture, stir to coat the chicken in the sauce and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Come back and simply shred the chicken with two forks before serving.

How to Serve Crockpot Pulled Chicken

This chicken is so moist and juicy, it’s perfect on a bun. Make BBQ chicken sandwiches with toasted hamburger buns, pickles, or a crunchy slaw. This it perfect menu for a summer cookout or other outdoor get-together. It’s hand-held and as easy to eat as it is to make.

How to store Crockpot BBQ Chicken

To store your BBQ pulled chicken, remove it from the slow cooker and let the chicken cool to room temperature. Then store in an airtight container in the fridge for up to 4 days. Or, you can keep it int he freezer for up to 3 moths.

When you’re ready to enjoy the frozen pulled chicken, let it thaw on the counter for a few hours or in the fridge overnight. Then heat the chicken up in the oven, stovetop or in the microwave until hot. You can always add more BBQ sauce if you want a little more moisture after freezing the dish.


In the pot of your slow cooker, stir together the barbecue sauce, hot sauce, brown sugar, apple cider vinegar, olive oil, garlic, onion powder, smoked paprika and red pepper flakes.

Place the chicken breasts on top of the sauce and use a spoon to coat the chicken thoroughly in the sauce.

Place the lid on your slow cooker.

Cook on high for 3 to 4 hours or on low for 6 to 7 hours.

When the chicken is fully cooked, use two forks to shred the meat and mix into the sauce.

Serve on buns with pickles and slaw.