How to Make Crockpot BBQ Chicken

This slow cooker BBQ chicken recipe is your guide to easy, juicy and tender shredded chicken. It's great for weekly meal prep, parties or potlucks.

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Slow cooker BBQ chicken combines chicken breasts with tangy barbecue sauce for fall-apart shredded chicken. Simply dump everything in your Crockpot and get on with your day. It’s my go-to fuss-free dinner!

How to Make Pulled Barbecue Chicken in a Crockpot

This pulled chicken sandwich recipe features homemade barbecue sauce, but I’m using store-bought sauce to cut down on time.


  • 3 pounds chicken breasts
  • 1-1/2 cups barbecue sauce
  • 1 teaspoon salt

Tools You’ll Need

  • Slow Cooker: For recipes you can set and forget in the slow cooker, I recommend using a programmable Crockpot.
  • Digital thermometer: Using a thermometer is the easiest way to ensure the chicken is cooked through.
  • Hand mixer: Forget shredding chicken by hand; use a hand mixer instead. The beater pulls the chicken and creates shreds in seconds.


Step 1: Cook the chicken breasts

raw chicken with bbq sauce in a crock potJenna Urben for Taste of Home

Place the chicken in the slow cooker. Cover with barbecue sauce and season with salt. Cook on low for 6-8 hours or on high for 3-4 hours.

Step 2: Shred the barbecue chicken

cooked shredded chicken in a crock pot with bbq sauceJenna Urben for Taste of Home

After cooking, remove the chicken from the slow cooker and let sit for 5 minutes. Shred chicken, then return to the Crockpot and stir in the sauce. Toss with additional sauce, if desired.

Tips for Making Crockpot BBQ Chicken

  • Position the chicken in a single layer to ensure even cooking.
  • Use a slow cooker liner for effortless cleanup. It’s a game changer!
  • Store leftover shredded BBQ chicken in a sealed container or airtight bag in the refrigerator for up to 5 days.
  • Enjoy saucy shredded chicken on a toasted bun for the ultimate barbecue sandwich!

Love this Crockpot BBQ chicken? Try these other slow cooker BBQ recipes next.

Jenna Urben
Jenna is a recipe developer, food writer and content creator based in Texas. She is Taste of Home’s go-to writer for allergy-friendly and vegan recipes that don’t sacrifice flavor or texture, such as coconut cream, vegan chicken nuggets and kale pesto. As someone with food intolerances herself, Jenna knows first-hand the challenges of cooking in a dairy- and egg-free kitchen. Her food blog, The Urben Life, features hundreds of allergy-friendly recipes that the whole family can enjoy and has been spotlighted by Parade, TODAY Food and Stylecaster.