Ultimate Crockpot Pulled Chicken
If you need a set-it-and-forget-it dinner that still feels comforting and homemade, this pulled chicken is such a win. It cooks low and slow until tender, then shreds easily for sandwiches, bowls, wraps, and more.This recipe is simple, dependable, and family-friendly in the best way. The slow cooker does most of the work, and the finished chicken stays juicy enough to pile onto buns, rice, or even baked potatoes.
Equipment
- 1 Slow cooker
- 1 bowl
- 1 Forks for shredding
Ingredients
- 2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 cup chicken broth
- 1 cup barbecue sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or brown sugar optional
Instructions
- Place the chicken in the crockpot in an even layer.
- In a bowl, stir together the broth, barbecue sauce, onion powder, garlic powder, smoked paprika, salt, pepper, vinegar, and honey if using. Pour the mixture over the chicken.
- Cover and cook on low until the chicken is fully cooked and very tender, about 6 hours.
- Transfer the chicken to a plate or shred it right in the slow cooker. Stir it back into the sauce so every bite is coated.
- Taste and adjust the seasoning if needed. Serve warm on buns, over rice, or in your favorite dinner bowl.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooled chicken for up to 3 months. Reheat gently with a splash of broth to keep it moist.