One of my favorite crock pot barbecue chicken dishes is this simple crock pot pulled chicken. With just five ingredients you can make tender pulled chicken perfect for sandwiches or sliders.
Crock Pot Pulled Chicken is an easy slow-cooker chicken recipe that shines in warm weather and is ideal for summer gatherings like the 4th of July.
Pulled chicken is a great weekend meal—add the five ingredients to the crock pot, relax with family, and let the slow cooker do the work.
I love my Crock Pot Pulled Pork, but pulled chicken is a lighter, equally delicious alternative—choose whichever suits your mood.
Ingredients to make the recipe
This easy pulled chicken requires only five ingredients. The recipe card below lists exact amounts.
- Chicken: boneless, skinless chicken breasts or thighs
- Sauce: bottled BBQ sauce
- Seasonings: dry mustard powder and garlic powder
- Brown sugar
- Rolls or buns
Step by step directions
Step 1: Place boneless, skinless chicken breasts or thighs in a large crock pot.
Step 2: Pour the bottle of BBQ sauce over the chicken.
Step 3: Add the dry mustard, garlic powder, and brown sugar to the crock pot.
Step 4: Stir to coat the chicken evenly with the sauce and seasonings.
Step 5: Cook on high for about 3 hours or low for about 5 hours. Check the internal temperature with an instant-read thermometer; the chicken is done at 165°F (74°C).
Avoid overcooking to keep the meat moist.
Step 6: Transfer the chicken to a bowl and let it rest about 5 minutes, then shred it with two forks into bite-size pieces.
Step 7: Return the shredded chicken to the crock pot and stir to combine with the sauce.
Step 8: Serve on hamburger or slider buns with coleslaw, pasta salad, or potato salad.
Recipe FAQS
Shredding is easiest after the cooked chicken has rested for about 5 minutes. You cannot shred raw chicken.
Yes. Use an instant-read thermometer to confirm the thickest piece reaches 165°F (74°C), and check after 2–3 hours to avoid drying out the meat.
Pulled chicken works well in BBQ sandwiches, sliders, tacos, quesadillas, and nachos.
Recipe Expert Tips
- Chicken: Both breasts and thighs work. Thighs are slightly more forgiving and stay moist longer.
- Barbecue sauce: Use your favorite bottled BBQ sauce; sweeter sauces pair well with the brown sugar.
- Mustard: Dry mustard powder is preferred, but a small squeeze of yellow mustard can substitute in a pinch.
- Garlic: Garlic powder keeps the flavors even; one tablespoon of minced fresh garlic may be used instead.
- Brown sugar: Dark brown sugar adds deeper molasses notes, while light brown sugar is milder.
- Cook time: Cooking time depends on the size of the chicken pieces—plan about 3 hours on high or 5 hours on low for similar-sized breasts.
- Doneness: The chicken is safe to eat when the thickest piece reaches 165°F (74°C).
- Rolls or buns: Choose hamburger buns or slider rolls depending on serving size.
What to make with pulled chicken?
This pulled chicken adapts to many meals for lunch or dinner:
- Pulled chicken sandwiches
- Pulled chicken sliders
- Pulled chicken tacos
- Pulled chicken quesadillas
- Pulled chicken nachos
Barbecue side dish recipes you’ll love
Four classic side dishes that pair well with pulled chicken.
-
Old Fashioned Potato Salad Recipe
-
Best Baked Beans (with bacon)
-
How To Make a Homemade Coleslaw
-
Perfect Asparagus Tomato Pasta Salad
Summer barbecue drinks you’ll love
Refreshing beverage ideas to serve with your barbecue.
-
The BEST Easy Fruity Pink Lemonade
-
Peach Iced Tea Recipe
-
Watermelon Lemonade Recipe
-
Mango Iced Tea Recipe
Print the Easy Crock Pot Pulled Chicken Recipe below
Email questions or recipe requests to [email protected]. Follow Flour On My Face on social media for more recipes and updates.
Easy Crock Pot Pulled Chicken Recipe
Arlene Mobley – Flour On My Face
Pin Recipe
Save Recipe
Ingredients
- 3 pounds boneless skinless chicken breasts (about 3 large)
- 16 oz. bottle sweet BBQ sauce (or favorite)
- 1 teaspoon dry mustard powder
- 1 teaspoon garlic powder
- ¾ cup brown sugar
- 8 medium Bolillo rolls or hamburger buns
Instructions
- Place the chicken into a large crock pot.
- Combine the BBQ sauce, brown sugar, dry mustard, and garlic powder and pour over the chicken.
- Mix to coat the chicken thoroughly with the sauce and spices.
- Cook on high for about 3 hours or low for about 5 hours, until the thickest piece reaches 165°F (74°C).
- Transfer the chicken to a bowl and let rest for about 5 minutes, leaving the sauce in the crock pot.
- Shred the chicken with two forks.
- Return shredded chicken to the crock pot and toss to coat with the sauce.
- Serve on buns with your favorite BBQ side dishes.
Recipe Expert Tips
- BBQ Side dishes: Serve with homemade coleslaw, garlic potatoes, or potato salad.
- Chicken: Breasts or thighs both work; thighs stay slightly juicier.
- Barbecue sauce: Use your favorite brand; sweeter sauces blend well with brown sugar.
- Mustard: Dry mustard is preferred; yellow mustard can substitute in small amounts.
- Garlic: Garlic powder is convenient; fresh minced garlic also works.
- Brown sugar: Dark brown sugar adds richer flavor, light brown sugar is milder.
- Cook time: Adjust if chicken pieces vary in size—smaller pieces cook faster.
- Doneness: The chicken is done at 165°F (74°C) measured in the thickest part.
- Rolls or buns: Use hamburger buns or slider rolls as desired.
Nutrition
Did you try this easy Crock Pot Pulled Chicken? If you need more crock pot recipes, check the crock pot recipe page on the site for additional ideas.