Crockpot BBQ Pulled Chicken
A hands-off, comforting weeknight staple. This Crockpot BBQ Pulled Chicken comes together with simple pantry ingredients and yields tender, flavorful shredded chicken perfect for sandwiches, bowls, or toppings. The slow cooker does the work, leaving you with juicy meat and a tangy, glossy sauce.
Ingredients
- 2 cups barbecue sauce (your favorite flavor)
- 1 cup chicken broth or water
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Layer the onion in the bottom of the slow cooker. This helps flavor the chicken and keeps it from sticking.
- Place the chicken breasts on top of the onions. Sprinkle with minced garlic, smoked paprika, salt, and pepper.
- Pour the barbecue sauce and chicken broth (or water) over the top. You want enough liquid to keep things moist but not drown the chicken.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken shreds easily with two forks.
- Remove the chicken, shred it with forks, then stir the shredded meat back into the sauce to soak up extra flavor.
- Taste and adjust seasoning if needed. If you like a thicker sauce, simmer uncovered on high for 15–20 minutes or mash a little with the spoon and let it reduce.