Crockpot BBQ Pulled Chicken
A mouthwatering blend of flavors with tender, juicy chicken shredded in rich barbecue sauce, perfect for easy weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (or thighs) Chicken thighs add more moisture.
- 1.5 cups barbecue sauce (divided into 1 cup and ½ cup) Choose a quality sauce for best flavor.
- 0.25 cups low-sodium chicken broth Helps keep the chicken moist.
- 1 medium onion (finely diced) Adds aroma and taste.
- 3 cloves garlic (minced) Enhances flavor.
- 1 tablespoon brown sugar (optional) For additional sweetness.
- 1 tablespoon Worcestershire sauce Adds depth of flavor.
- 1 teaspoon smoked paprika For a smoky flavor.
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Cooking spray or oil For coating the crockpot.
Instructions
Preparation
- Lightly coat your crockpot with cooking spray or oil to prevent sticking.
- Pour the chicken broth into the bottom of the crockpot to keep the chicken moist.
- Season the boneless chicken with salt, black pepper, and smoked paprika. Allow it to rest for about 5 minutes.
- Layer the diced onion and minced garlic at the bottom of the crockpot.
- Place the seasoned chicken on top of the onion and garlic mixture.
Cooking
- In a separate bowl, combine 1 cup of barbecue sauce with Worcestershire sauce and optional brown sugar. Stir well and pour over the chicken.
- Cover the crockpot and set to cook on high for 3-4 hours or low for 7-8 hours until the chicken reaches an internal temperature of 165°F.
- Use two forks to shred the chicken in the crockpot after cooking.
- Stir in the remaining ½ cup of barbecue sauce and continue cooking on high for an additional 15-20 minutes.
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Notes
Serve shredded chicken in sandwiches, tacos, salads, or rice bowls for various meal options. Experiment with different barbecue sauces for unique flavors.