Slow Cooker BBQ Pulled Chicken
This tender Slow Cooker BBQ Pulled Chicken is coated in a sweet, smoky sauce and cooked low and slow until it falls apart with a fork. Perfect for easy sandwiches, sliders, or weeknight dinners.
Ingredients
- 3 chicken breasts
- 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar BBQ sauce
- ⅓ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp ground white pepper
Instructions
- Place chicken in Crock-Pot and set heat to low.
- In a bowl, whisk together BBQ sauce, brown sugar, vinegar, oil, and spices.
- Pour sauce over chicken and stir to coat.
- Cover and cook on low for 6–7 hours (or high for 3–4 hours).
- Shred chicken in the Crock-Pot and mix to combine with sauce.
- Serve on toasted buns or your favorite side.
- See full steps with tips & photos → https://wimpysdiner.net/slow-cooker-bbq-pulled-chicken/
Notes
- For extra flavor, toast the buns before serving.
- Add coleslaw on top for a tangy crunch.
- Leftovers keep well in the fridge for 3–4 days.
- Freeze in a sealed container for up to 2 months. Thaw and reheat gently.