This slow cooker BBQ pulled chicken is tender, flavorful, and made with just three ingredients. The combination of chicken thighs, barbecue sauce, and ranch seasoning creates a savory and slightly sweet shredded chicken that's perfect for sandwiches, wraps, salads, and more.

Whether you need an easy weeknight dinner, meal prep for the week, or a crowd-pleasing option for a party, this recipe delivers big flavor and is so simple to make!

Quick Look at BBQ Pulled Chicken

Ready In: 6 hours
Serves: 6-8
Main Ingredients: Chicken thighs, BBQ sauce, ranch seasoning
Equipment: Slow cooker
Great For: Busy weeknights, meal prep, potlucks, and easy entertaining without turning on the oven

Ingredient Notes

Only 3 ingredients are needed for this shredded BBQ chicken:

Chicken thighs - Boneless, skinless. They stay juicy, are hard to overcook and typically are a good value at the grocery store. Chicken breasts can be used if you prefer, but check for doneness about an hour earlier as they tend to cook faster and dry out more easily.
Ranch seasoning - The 1 oz. packet. These are one of the best store-bought shortcuts. It adds a savory and tangy flavor that pairs perfect with the BBQ sauce. It adds a ton of flavor to the chicken!
BBQ sauce - Use your favorite. Smoky, sweet or tangy will each create a different flavor for the shredded chicken. Store-bought or homemade BBQ sauce both work great. Sweet Baby Rays is a favorite.

No extra broth or water needed here. The chicken releases plenty of juices as it cooks, so adding more will just water down the sauce.

How to Make BBQ Pulled Chicken in the Slow Cooker

You'll have dinner cooking in no time with this recipe. First, place chicken thighs in the bottom of the slow cooker.

Sprinkle in ranch seasoning and pour in BBQ sauce. Spread the BBQ sauce over the chicken breasts so they are completely coated.

Chicken thighs in bottom of slow cooker sprinkled with ranch seasoning powder.

Chicken thighs in the bottom of the crockpot covered with barbecue sauce.

Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Chicken is done when the internal temperature reaches 165 degrees and it starts to fall apart.

Remove chicken from the slow cooker and shred with 2 forks. The chicken should easily fall apart and be juicy & flavorful. I like to shred the chicken right in the crockpot so it soaks up all the juice. Feel free to add some extra BBQ sauce after shredding.

Tongs lifting shredded bbq chicken out of crockpot

Oven Pulled Chicken - Same recipe, but add ingredients to a 9x13 baking dish and cover with foil. Bake at 400 degrees for 20-22 minutes.

Ways to Serve BBQ Pulled Chicken

However you serve it, this is one of those slow cooker recipes that makes busy nights feel a whole lot easier.

This recipe easily doubles for parties or potlucks. Keep the chicken in the crockpot on the warm setting for serving.

Sandwiches - Serve on hamburger or brioche buns for a main dish sandwich. Use smaller dinner rolls for the perfect potluck party sandwich.

Top your pulled chicken sandwiches with coleslaw for extra flavor and crunch! Serve with chips, potato salad or corn on the cob.

Overhead shot of bbq chicken sandwich on a white plate with coleslaw and potato chips.

Wraps or tacos - Fill a flour tortilla with the shredded chicken and top with your favorite taco toppings like lettuce, tomatoes and shredded cheese.

Flatbread - Brush some BBQ sauce on a flatbread or naan bread. Add some shredded chicken, red onion slices, pineapple tidbits and cheddar cheese. Bake at 425 for 8-10 minutes. These flatbreads are a great dinner or appetizer!

Salad - Add chicken to a salad made with romaine lettuce, tomatoes, black beans, corn, red onion and cheddar cheese. Drizzle with ranch or combine equal parts BBQ sauce and ranch dressing for a smoky ranch.

Serve as the main protein with side dishes like Cheesy Hash Browns or Orzo Mac & Cheese for the perfect weeknight meal!

Storage Tips

Refrigerator

This is a great make-ahead recipe for busy weeks, parties, and potlucks. Prepare the chicken up to 4 days in advance and store it in an airtight container in the fridge.

When you're ready to serve, simply reheat it on the stovetop, in the microwave, or return it to the slow cooker on the warm setting. If the sauce has thickened in the fridge, stir in a splash of water or additional BBQ sauce before serving.

Freezer

Let cool, then portion into freezer bags. Freeze for up to 3 months. Thaw and reheat.

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📖 Recipe

Featured image of bbq pulled chicken sandwich on a white plate

Ashley Leonard

Slow Cooker BBQ Ranch Chicken

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 6

Total Time 6 5

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

2 # chicken thighs boneless, skinless
1 oz. packet dry ranch seasoning
1 cup barbecue sauce

Method

Place chicken thighs in the bottom of a 4-6 qt. slow cooker.
2 # chicken thighs
Sprinkle with ranch seasoning and pour over barbeque sauce. Use a spoon to coat the chicken with the barbeque sauce.
1 oz. packet dry ranch seasoning , 1 cup barbecue sauce
Cook on low for 5-6 hours or high for 3-4 hours.
Shred the chicken with 2 forks right in the slow cooker to soak up the juice.

Notes

BBQ Sauce - The sauce you choose really sets the tone for the whole dish. Sweet sauces are more kid-friendly, smoky adds depth, and tangy helps balance the richness.

Chicken Thighs - Thighs stay more tender, but chicken breasts work well too, just avoid overcooking.

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Slow Cooker BBQ Pulled Chicken

Quick Look at BBQ Pulled Chicken

Ingredient Notes

How to Make BBQ Pulled Chicken in the Slow Cooker

Ways to Serve BBQ Pulled Chicken