A slow cooker full of tender, saucy pulled chicken is one of those weeknight wins that feels like comfort food with almost no hands-on time. This recipe uses 2 pounds of chicken breast, barbecue sauce, a splash of chicken broth, sliced onion and garlic—set it and forget it, then shred and serve on sandwiches, tacos, salads, or however you like. If you want other simple chicken dinners to rotate into your meal plan, try this 30-minute chicken and dumplings with biscuits for a different but equally cozy family meal.
Why you’ll love this dish
This slow cooker pulled chicken is forgiving, fast (in hands-on time), and endlessly adaptable. It’s saucy enough for slider buns, lean enough to tuck into tacos or grain bowls, and mild enough that kids usually approve. Use it for weeknight dinners, game-day trays, or to feed a crowd without standing over the stove.
“We had this for a busy weekday supper — the house smelled amazing and everyone went back for seconds.” — a repeat family favorite
Benefits at a glance:
- Low hands-on time: prep under 10 minutes.
- Budget-friendly: chicken breasts stretch a long way.
- Meal prep friendly: makes great leftovers and freezes well.
- Crowd-pleaser: familiar barbecue flavors please most palates.
How this recipe comes together
This recipe is intentionally simple. Start by layering sliced onion and minced garlic in the slow cooker. Add seasoned chicken breasts, pour on barbecue sauce and a little chicken broth for moisture, then cook low and slow until the meat falls apart. Shred, toss with the sauce left behind, and serve. No searing required unless you want extra color; the slow cooker will do the heavy lifting and infuse the chicken with flavor.
Time estimate:
- Prep: 8–10 minutes
- Cook: 6–8 hours on low or 3–4 hours on high
- Total: depends on setting; hands-on time remains minimal
What you’ll need
- 2 lbs (about 900 g) chicken breasts (boneless, skinless)
- 1 cup barbecue sauce (choose your favorite style)
- 1/2 cup chicken broth (or water)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
Notes and substitutions:
- For juicier results, use half breasts and half thighs (thighs are more forgiving and stay moister).
- Swap low-sodium chicken broth and adjust salt later if needed.
- For a spicier profile, use a smoky chipotle barbecue sauce or add 1/2 tsp smoked paprika and a pinch of cayenne.
Step-by-step instructions
- Place the sliced onion and minced garlic in an even layer on the bottom of the slow cooker. This keeps the aromatics from burning and infuses the chicken.
- Put the chicken breasts on top of the onions. Season both sides lightly with salt and pepper.
- Pour the barbecue sauce and chicken broth over the chicken. Use a spoon to nudge the liquid so the meat is well coated.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and shreds easily with two forks.
- Remove the chicken to a cutting board or rimmed plate and shred with two forks. Return the shredded meat to the slow cooker and mix well with the sauce and onions.
- Taste and adjust seasoning. Serve immediately on buns, in tacos, atop salads, or refrigerated for later.
Quick safety note: chicken should reach an internal temperature of 165°F (74°C) for safe consumption. If uncertain, check with an instant-read thermometer before shredding.
Best ways to enjoy it
- Classic BBQ sandwich: pile the shredded chicken on toasted buns, add coleslaw for crunch and tang.
- Tacos: warm corn tortillas, top with pickled onions, crumbled queso fresco, cilantro, and a squeeze of lime.
- Bowl: serve over rice or quinoa with roasted veggies and a drizzle of extra barbecue sauce or crema.
- Pizza topping: scatter reheated pulled chicken over a thin crust with red onion and mozzarella for a quick pizza.
If you’re exploring other flavor profiles for chicken dinners, this method translates well; try Mediterranean toppings or swap in a balsamic glaze for a different finish like the balsamic baked chicken breast with mozzarella for inspiration.
Storage and reheating tips
- Refrigerator: Store cooled pulled chicken in an airtight container for up to 3–4 days.
- Freezer: Freeze in portioned freezer bags or containers for up to 3 months. Press out air in bags before sealing.
- Reheating: Reheat gently in a saucepan over low heat with a splash of chicken broth or extra barbecue sauce to prevent drying. Microwave in short intervals, stirring in between.
- Thawing: Thaw frozen portions in the refrigerator overnight before reheating.
Always cool leftovers to room temperature no longer than 2 hours before refrigerating to stay within food safety guidelines.
Pro chef tips
- Don’t skip the liquid. The chicken broth keeps the sauce from scorching and yields a better pan sauce to toss the shredded chicken in.
- Shred warm chicken. The meat is easier to shred right after cooking; it absorbs the sauce faster when it’s warm.
- Texture control: If you prefer chunkier bites, shred less aggressively — or cut into strips before returning to the cooker for a minute to finish absorbing sauce.
- Boost flavor: Stir in 1–2 tablespoons apple cider vinegar or a teaspoon Dijon mustard after shredding for a bright lift.
- Crisp option: For a little texture contrast, spread shredded chicken on a sheet pan and broil briefly to caramelize the edges before serving.
Flavor swaps
- Honey-Sesame: Swap barbecue sauce for hoisin + honey and add 1 tbsp soy sauce; finish with sesame seeds and scallions.
- Buffalo: Use buffalo sauce instead of BBQ, and serve with blue cheese crumbles and celery.
- Mediterranean: Replace barbecue sauce with a mixture of tomato paste, oregano, lemon juice, and olive oil; top with feta and olives.
- Low-carb: Serve over cauliflower rice or wrapped in large lettuce leaves.
- Vegetarian idea: Try the same sauce-and-aromatics method with shredded jackfruit for a plant-based pulled “chicken” alternative.
Common questions
Q: Can I use frozen chicken breasts?
A: It’s best to thaw chicken first for even cooking. Cooking from frozen in a slow cooker can keep the meat in a danger zone too long; if pressed, use a pressure cooker or ensure full thawing before slow-cooking.
Q: How much barbecue sauce should I use if I like it saucy?
A: The recipe calls for 1 cup. For a saucier result, increase to 1 1/2 cups and add 2–3 tablespoons chicken broth to maintain the same liquid balance.
Q: Can I make this in an Instant Pot?
A: Yes. Use the sauté function briefly to soften onions and garlic, then add the chicken, sauce, and broth. Cook on high pressure for 10–12 minutes (depending on thickness) and allow a 5–10 minute natural release before shredding.
Q: Is this recipe freezer-friendly?
A: Absolutely. Portion the cooled shredded chicken with sauce into freezer-safe bags, press out excess air, and freeze up to 3 months.
Q: Will the chicken dry out in the slow cooker?
A: Not if you include the chicken broth and avoid overcooking. Thinner cuts cook faster; follow the suggested times and test for shredding tenderness instead of relying strictly on clock time.
If you want any adjustments—lower sodium, spicier, or scaled up for a party—I can give exact measurements and timing for those variations.
PrintSlow Cooker Pulled Chicken
Tender, saucy pulled chicken cooked in a slow cooker, perfect for sandwiches, tacos, or salads.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Total Time: 490 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo
Ingredients
- 2 lbs (about 900 g) boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 1/2 cup chicken broth (or water)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Layer the sliced onion and minced garlic in the bottom of the slow cooker.
- Place chicken breasts on top and season with salt and pepper.
- Pour barbecue sauce and chicken broth over the chicken to coat well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until tender.
- Shred the chicken with two forks and mix with the sauce and onions.
- Adjust seasoning and serve immediately.
Notes
Use half chicken breasts and half thighs for moister results. For a spicier profile, use smoky chipotle barbecue sauce or add smoked paprika and cayenne. Refrigerate leftovers for up to 3–4 days or freeze for up to 3 months.