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Two forks shredding a cooked chicken breast on a cutting board

Slow Cooker BBQ Chicken

This slow cooker chicken is so easy to make, everything just goes into the crockpot without any special prep. It is fall apart tender, juicy, and delicious. Serve as is or piled onto buns with coleslaw and dill pickle chips.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings, if used in sandwiches
Course: Main Course
Cuisine: American
Calories: 317
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs Boneless Skinless Chicken Breasts trimmed of fat, about 5-6 count
  • 11/2 cups Barbecue Sauce homemade or store bought
  • 1/2 Medium Onion grated, with juice
  • 1 tbsp Olive Oil
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Brown Sugar

Equipment

  • 1 5-6 Quart Slow Cooker
  • 1 Cutting Board For shredding chicken
  • 2 Forks For shredding

Method
 

  1. Combine the Sauce – Stir together all sauce ingredients in a 5 to 6 quart slow cooker.
  2. Add the Chicken – Add chicken and turn to coat. Cover and cook on high for 2 to 3 hours or on low for 6 to 7 hours. Check on the chicken earlier if using smaller chicken pieces, making a smaller batch, or if your slow cooker runs hot. Chicken is done when cooked through to an internal temperature of 165 degrees Fahrenheit and easy to shred.
  3. Shred the Chicken – Remove chicken to a cutting board and shred each breast using two forks.
  4. Return and Coat – Place shredded chicken back into the crockpot and stir to coat with the sauce. Serve warm.

Notes

This chicken reheats well, just add a splash of water or broth to help moisten it if it dries out. This recipe can be doubled without needing to double the cooking time. Chicken thighs can be substituted for chicken breasts and work especially well since they stay juicier during the long cook time. Refrigerate leftovers in an airtight container for up to 4 days, or freeze in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.