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Crockpot BBQ Pulled Chicken

This easy crockpot pulled chicken recipe turns simple chicken breasts into tender, saucy pulled chicken that's perfect for sandwiches, tacos, and more.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts (trim fat)
  • 1 1/4 cup barbecue sauce (Honey BBQ works well) Use low-sugar or sugar-free to cut calories.
  • 1/2 cup Italian dressing (fat-free is fine) For tangier flavor, consider a vinaigrette-style dressing.
  • 2 tbsp Worcestershire sauce
  • 1/4 cup light brown sugar (optional: reduce to 1/8 cup or omit)
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Salt and black pepper to taste

Method
 

Preparation
  1. Spray the inside of a large crockpot with non-stick cooking spray or line it with a slow-cooker liner.
  2. Season the trimmed chicken breasts with salt, pepper, garlic powder, and onion powder. Place them in the bottom of the crockpot in a single layer.
Cooking
  1. In a medium bowl, whisk together the barbecue sauce, Italian dressing, Worcestershire sauce, and brown sugar until smooth.
  2. Pour the sauce mixture evenly over the chicken breasts, ensuring each piece is coated.
  3. Cover and cook on HIGH for 2.5–3 hours or on LOW for 5–6 hours.
  4. Check doneness with a meat thermometer; internal temperature should reach 165°F (74°C).
  5. Once cooked, shred the chicken with two forks directly in the crockpot to soak up extra sauce.
  6. Taste and adjust seasoning. Add more BBQ sauce for a saucier finish.

Notes

Store refrigerated leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating.