Slow Cooker BBQ Pulled Chicken

This slow cooker BBQ pulled chicken is one of those recipes you'll end up making on repeat. It's fall-apart tender, full of flavor, and comes together with just 3 ingredients.

I love this kind of recipe for busy days. You can get everything into the slow cooker before lunch and know dinner is already taken care of. No 5:00 panic and no digging through the fridge hoping something jumps out at you.

Quick Look at BBQ Pulled Chicken

• Add chicken, BBQ sauce, ranch seasoning to slow cooker
• Cook on low 5-6 hours (or high 3-4 hours)
• Shred & enjoy on sandwiches, wraps, flatbreads or salads

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.
• 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. 

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.

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.

Serving Tips

However you serve it, this is one of those set-it-and-forget-it 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.

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

Store in an airtight container for up to 4 days

Freezer

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

Reheating

Thaw overnight in the fridge. Reheat on the stovetop or microwave until warmed through.

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