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Crockpot Pulled BBQ Chicken

Tender, saucy pulled chicken with a caramelized finish, made with a simple 3:1 sauce-to-chicken ratio and a quick broiler step for texture.
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Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts about 4 medium
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups your favorite BBQ sauce I use a sweet-tangy style
  • 1/2 cup chicken broth low sodium
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce

Equipment

  • 6-quart slow cooker
  • mixing bowl
  • two forks
  • sheet pan
  • tongs
  • instant-read thermometer

Method
 

  1. Pat the chicken dry with paper towels. Season both sides with smoked paprika, garlic powder, salt, and pepper.
  2. In a mixing bowl, whisk together BBQ sauce, chicken broth, apple cider vinegar, and Worcestershire sauce until smooth.
  3. Place the seasoned chicken in the slow cooker. Pour the sauce mixture over the top, turning the pieces to coat.
  4. Cover and cook on LOW for 4 hours, or until the thickest part of a breast reaches 165°F on an instant-read thermometer and shreds easily with a fork. Do not overcook—check at 3 1/2 hours if your slow cooker runs hot.
  5. Using two forks, shred the chicken directly in the slow cooker. Stir to coat with the juices.
  6. For the best texture: preheat your broiler. Spread the shredded chicken on a sheet pan in a single layer. Broil 4 inches from the heat for 3-4 minutes, until the edges are slightly charred and the sauce thickens. Watch closely to avoid burning.
  7. Serve immediately on buns, over rice, or on a salad.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of broth to restore moisture. Freeze in a zip-top bag for up to 3 months. For a gluten-free version, use a certified gluten-free BBQ sauce and Worcestershire sauce. Common allergens: this recipe is dairy-free and egg-free; check your BBQ sauce for soy or other allergens. Always use a food thermometer to ensure chicken reaches 165°F. Be careful when broiling—the sauce can spatter; use a dry towel to handle the hot sheet pan.