BBQ Pulled Chicken
This slow-cooker BBQ pulled chicken is tender, tangy-sweet, and perfect for sandwiches, tacos, pizza, or straight off the fork. A hands-off recipe that's ideal for busy weeknights and potlucks.
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken breasts Fat trimmed
- 1 1/4 cups barbecue sauce Sweet Baby Ray’s Honey BBQ recommended
- 1/2 cup Italian dressing Fat-free or regular
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar Reduce to 1/8 cup or omit to cut sweetness
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt to taste Salt and black pepper
- Non-stick spray or disposable slow-cooker liner For easy cleanup
Instructions
Preparation
- Spray the crockpot liberally with non-stick spray or line it with a disposable liner.
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder. Place in the bottom of the crockpot in a single layer.
- In a medium bowl, whisk together the BBQ sauce, Italian dressing, Worcestershire sauce, and brown sugar until smooth.
- Pour the sauce evenly over the chicken, making sure each piece is coated.
Cooking
- Cover and cook on HIGH for 2.5–3 hours or LOW for 5–6 hours. Avoid opening the lid unnecessarily.
- Check for doneness with a meat thermometer — chicken is safe at an internal temperature of 165°F (74°C).
- Remove the lid and shred the chicken either in the crockpot or transfer to a cutting board.
- Stir the shredded chicken into the sauce. Taste and adjust seasoning or sweetness as needed.
Notes
Store cooled pulled chicken in an airtight container for 3–4 days or freeze in airtight containers for up to 3 months. Reheat gently to maintain moisture.