At a glance

What stands out: A real crowd-pleaser, shredded crockpot BBQ chicken is straightforward to mix with only 3 ingredients. Pile it on a bun or in a soft tortilla, add it to a salad or bowl, or fill a baked sweet potato. It freezes well, too.

How long it takes: 4 hours on High, or 8 hours on Low
Equipment you’ll need: slow cooker
Servings: feeds a crowd!

Crockpot BBQ Chicken

straightforward to mix! This BBQ chicken recipe couldn’t be easier to make, with only 3 ingredients. Put the chicken in the crockpot, top it with BBQ sauce, and let ‘er cook. You’ll love our fast shredding method, too.

Reliable make-ahead meal. We put the chicken in the slow cooker in the morning and it’s ready by supper time. If we don’t get it cooking in the morning, it can be cooked all afternoon on High. It makes a big batch and freezes well, ready to go for speedy dinners when you’re short on time. This no-fuss, no-stress recipe is reliable for “watching the big game” parties or tailgater picnics!

Includes a remedy for chicken that’s too juicy. Sometimes slow cooked meats can be a bit watery. We'll show you how to remedy that little problem.

(If you like the idea of straightforward recipes with only a few ingredients like this BBQ chicken, take a look at our collection of 5 ingredient dinner recipes. Cooking doesn’t have to be complicated!)

What goes in

Boneless Skinless Chicken: Buy a large package (4 to 5 pounds) of boneless skinless breasts, thighs, or a combination. We like a combination because dark meat has a bit more fat and gives the blend a good flavor. Just make sure it’s boneless and skinless.
BBQ Sauce: Choose your favorite brand. Be aware that many commercial BBQ sauces contain a lot of sugar, especially in the form of high fructose corn syrup. Read the labels if that’s a concern, or make your own. Our recipe for from-scratch BBQ sauce is rich and can be tailored to fit your taste. You can make it a few days ahead, too.
Cornstarch: A bit of cornstarch is blended with a little water to thicken the sauce after the chicken is cooked. It keeps the sauce from being too watery.
Buns: Buy sturdy buns so you can pile on the meat. Slider buns are great for parties because they’re a little smaller and easier to handle. Soft flour tortillas are a good alternative, too.

How it comes together

Put the chicken in a large slow cooker. We usually spray the inside of our crockpot lightly with nonstick spray for straightforward cleanup but that’s up to you. Arrange the chicken in a somewhat even layer.

Coat with BBQ sauce. Add the barbecue sauce of your choice to the chicken. Stir lightly so the sauce coats the chicken on the top, bottom, and sides.

Cook. Cover the crockpot and set it on High or Low, depending on how much time you have. Cook the chicken for 3 to 4 hours on High, 7 to 8 hours on Low. The internal temperature of the thickest part should be at least 165°F. Poke it with a fork to test it; it should be fall-apart tender.

Shred the Chicken: Two Straightforward Methods

There are two ways to shred chicken. One way is fast and a little thrilling. Do you want to hear it? We know you do.

1) Use a hand mixer. Transfer the chicken to a large bowl. Use your electric hand mixer with the beaters attached to shred the chicken. We kid you not. Try it, you’ll see. The chicken is evenly shredded in about 10 seconds. Warning: The chicken is hot! It’s a good idea to partially cover the bowl with a clean dish towel as you shred the chicken so you don’t get hit by bits of burning hot chicken. (we use the same method for our Instant Pot shredded chicken.)

2) Use two forks. The second way to shred chicken is a bit more traditional. Transfer the chicken to a shallow dish or platter, and use two forks to split, separate and shred the chicken. It’s a little slower but just as effective.

How To Remedy Sauce that’s Too Juicy

You’ll notice that the sauce in the crockpot looks a little watery. The juices from the chicken add quite a bit of liquid. No one wants a watery drippy sandwich. You can easily remedy this problem with a bit of cornstarch.

Thicken sauce. Turn the slow cooker on High. Mix two spoonfuls of cornstarch with water until it’s blended. Slowly pour the cornstarch/water mixture into the sauce in the crockpot, stirring constantly. Keep cooking it for a couple of minutes until the sauce thickens and becomes translucent.

Combine with shredded chicken. Stir the shredded chicken into the sauce and keep it warm on Low or Warm until it’s time to serve it.

Recipe Tips

Using frozen chicken: According to the USDA, you should thaw meat before cooking it in a slow cooker. Because of the low temperatures of a crockpot, it may take too long for the meat to come to a safe temperature which may result in illness caused by bacteria growth.
Best practice: Thaw frozen meat overnight in the refrigerator. If it’s still slightly frozen, start it on High for an hour. Try not to remove the lid because much of the heat escapes when the lid is off.

Cooking on high or low: According to America’s Test Kitchen, it’s preferable to cook boneless skinless chicken breasts on low, and it may be ready to eat in less than 2 hours. We always check the chicken with an instant read thermometer. It should be at least 165°F. Chicken thighs are more forgiving due to the higher fat content, and this recipe will work with either type of chicken, or a mixture.

Keeping leftovers

Refrigerate: Leftover BBQ chicken should be refrigerated promptly in a covered container. It will keep for up to 4 days. If you have a lot left over, spread it out in a large shallow pan to cool it off more quickly.

Make ahead/Freeze: Since this recipe makes a big batch of chicken, it’s ideal for meal prepping or making ahead. (we like this slow cooker Greek chicken for the same reason!) It keeps well in the freezer for 4 to 6 months. Freeze it in freezer bags and flatten it before freezing for speedy thawing. Thaw before reheating.

Reheat: Simmer shredded chicken on the stove until heated through. Add more sauce if desired. Single portions can be microwaved.

How To Serve BBQ Pulled Chicken

We top these crockpot BBQ chicken sandwiches with our healthier coleslaw. Barbecued meat and coleslaw make a reliable sandwich in our opinion: soft bun, chewy meat, crispy creamy coleslaw, so tasty! It’s a well-rounded meal: meat, bread, and vegetables. It’s also great with our vinegar coleslaw or potato salad (or dill potato salad!).

Shredded BBQ chicken isn’t just for buns. Make a BBQ chicken chopped salad, a BBQ chicken pizza, or BBQ chicken bowls. Fill a baked potato or sweet potato with BBQ chicken and top it with a spoonful of coleslaw for a hearty meal. BBQ chicken nachos are another exciting possibility.

Free Meal Plan

Interested in a weekly meal plan that includes this BBQ chicken? Take a look at our Meal Plan #11. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week!

Browse Meal Plans

Slow cooker sandwiches

Here are a few of our favorite recipes:

Slow Cooker Pulled Pork with cherry BBQ sauce
Mango Bourbon Pulled Pork
Slow Cooker Spicy Buffalo Chicken
Slow Cooker Cuban Pork (Mojo Pork) make your own Cubano sandwiches
Slow Cooker Pork Tacos
Slow Cooker Shredded Chicken for Tacos (straightforward and great for a crowd)
Lighter Taco Meat (make it in a skillet, and keep it warm in a slow cooker)

Yield: 16
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes

Ingredients

4 pounds boneless skinless chicken breasts (or a mix of thighs and breasts)
2 cups barbecue sauce (choose your favorite brand or make your own)
2 tablespoons cornstarch
3 tablespoons water
buns and coleslaw, for serving, if desired

Method

Spray inside of the slow cooker (5 to 6 quart) with nonstick cooking spray, if desired.
Arrange chicken in a single layer, as much as possible. Add barbecue sauce and stir to coat chicken with sauce.
Cover, and cook on high for 3 to 4 hours, or on low for 6 to 7 hours.
Remove chicken to a plate and shred using two forks. Alternatively, place chicken in large bowl and use a hand mixer to shred the chicken.
In a small bowl, mix together cornstarch and water until smooth. Turn crockpot to High. Slowly stir the cornstarch mixture into the sauce. Cook, stirring constantly for one to two minutes, or until sauce thickens slightly and is no longer cloudy.
Add the shredded chicken back to the crockpot. Stir well to coat. Keep warm until ready to serve.
Serve on toasted bun with coleslaw, if desired.

Notes

Chicken: If desired, use a combination of boneless skinless chicken breasts and thighs or all breasts or all thighs, up to 5 pounds.

Storage/freezing: Cool BBQ chicken quickly by spreading it out in a shallow pan and refrigerating it. Once it’s cool, place in freezer-safe bags, flatten, and freeze for up to four months. It will also keep in the refrigerator for up to 4 days.