Pulled Crockpot BBQ Chicken

There are so many ways to make BBQ Chicken, grill it, bake it, smoke it, slow cook it, etc.  But how about an easy pulled BBQ chicken recipe?  This recipe is so simple to make but focuses more on the technique than anything.  The right BBQ sauce for you (and your families) taste is very important.  It doesn’t matter if it’s East Carolina, South Carolina, Texas, or Memphis, it has to be something the whole family can enjoy together.  The last batch that I made I used a combination of 1 bottle of Bullseye Carolina Style BBQ and a Costco sized bottle of Anna Mae’s Smokey Sweet Sauce.  I have also made this recipe with homemade super vinegary North Carolina style BBQ sauce.  Again, the BBQ sauce portion of this recipe depends on your taste.


5-10 Boneless Skinless Chicken Breasts

Enough BBQ sauce of your choice to cover the Chicken


1. Place all of the chicken breasts in the crockpot

2. Cover the chicken entirely with BBQ sauce.

3. Set the crockpot to high for 5 hours and cover it.

NOTE: At this point the chicken should be so tender that you can pull it apart with a fork.  If not cook it for another 30 minutes on high.

4. Remove all of the chicken breasts and place it in a large glass bowl.

5. Use a fork to “pull” the chicken into shreds. It should shred easily.

6. Remove all of the liquid from the crockpot and put it aside, do not discard it.

7. Return the shredded chicken to crockpot and set the crockpot to low.

8. Stir in 1/2 of the sauce that you removed and cook for another 90 minutes.

9. Stir in the second 1/3 of the remaining sauce and cook for another 90 minutes.

10. Stir in the last 1/3 of the remaining sauce and cook for another 90 minutes.

11. Remove the shredded BBQ chicken from the crockpot and serve on hamburger buns with cole slaw.

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