Crockpot BBQ Pulled Chicken
Tender, juicy chicken simmered in smoky, tangy barbecue sauce—a perfect dish for any gathering.
Ingredients
Main Protein
- 3 lbs boneless, skinless chicken breasts or thighs Trim any excess fat for tenderness.
Liquids
- 1 bottle (18 ounces) BBQ sauce Sweet Baby Ray’s recommended.
- 1/2 cup water or chicken broth Helps maintain moisture while cooking.
Aromatics & Seasoning
- 1 tablespoon brown sugar Can substitute honey for sweetness.
- 1 teaspoon smoked paprika Adds smoky depth to the flavor.
- 1/2 teaspoon garlic powder Adds warmth to the dish.
Starch/Pasta
- Side of rice or rolls for serving Pair with flavorful broth for rice.
Instructions
Preparation
- Place the chicken breasts or thighs at the bottom of the crockpot without overlapping.
- Pour the BBQ sauce over the chicken, ensuring all pieces are coated.
- Sprinkle the brown sugar, smoked paprika, and garlic powder over the chicken.
- Pour in half a cup of water or chicken broth.
Cooking
- Cover the crockpot and set it on low heat. Cook for 6 to 8 hours.
- Once cooked, remove the chicken from the pot and shred it using two forks.
- Return the shredded chicken to the sauce to soak up more flavor.
Final Touches
- Mix everything well in the sauce before serving.
Notes
For enhanced flavor, marinate the chicken in BBQ sauce overnight. Customize spices to match your preference.