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A bowl of tender shredded BBQ chicken crockpot style, coated in rich, smoky sauce.
Daniel

Shredded BBQ Chicken Crockpot

Tender, saucy pulled chicken that practically makes itself while you go about your day.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2.5 lb boneless skinless chicken thighs or substitute chicken breasts, though thighs stay juicier
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the BBQ Sauce
  • 1 cup ketchup
  • 3 tbsp apple cider vinegar
  • 3 tbsp brown sugar packed
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper optional, for heat
For Serving
  • 6 brioche buns toasted, or use slider rolls
  • 2 cup coleslaw store-bought or homemade, for topping
  • 0.5 cup dill pickle chips optional, for crunch

Equipment

  • Slow Cooker (4-6 quart)
  • Two Forks (for shredding)

Method
 

Prep
  1. Pat chicken thighs dry with paper towels. Season evenly with salt and pepper. Arrange in a single layer in the slow cooker insert.
  2. In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne if using. Pour over the chicken, turning pieces to coat evenly.
Slow cook
  1. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fall-apart tender and registers 165F internally. The sauce will look thin at first but thickens as it cooks.
  2. Transfer cooked chicken to a large bowl. Use two forks to shred into bite-sized pieces. Pour cooking liquid into a fat separator or skim excess fat with a spoon. Return about 1 cup of defatted sauce to the shredded chicken and toss to coat. Reserve remaining sauce for serving.
Serve
  1. Pile shredded chicken onto toasted buns. Top with coleslaw and pickle chips if desired. Serve extra warmed sauce on the side for drizzling.

Notes

Chicken thighs are nearly impossible to overcook and stay moist better than breasts, but either works. The sauce can be made a day ahead and refrigerated. Leftover shredded chicken keeps refrigerated for 4 days or frozen for 3 months - reheat gently with a splash of broth or reserved sauce.