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Easy Crockpot BBQ Pulled Chicken for Sandwiches

Close-up of tender, shredded pulled chicken generously coated in rich, dark BBQ sauce on a white plate.
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Make incredibly tender and flavorful BBQ pulled chicken using your slow cooker. This easy recipe requires minimal hands-on time and yields perfect shredded chicken for sandwiches, tacos, or meal prep.

Ingredients

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  • 3 lbs boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup your favorite BBQ sauce
  • 1/2 cup chicken broth
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place the chicken breasts or thighs in the bottom of your slow cooker.
  2. In a small bowl, mix the salt, pepper, garlic powder, and onion powder. Sprinkle this seasoning mix evenly over the chicken.
  3. Pour the BBQ sauce and chicken broth over the chicken. Add the apple cider vinegar.
  4. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and easily shreds.
  5. Remove the chicken from the slow cooker and place it in a large bowl. Use two forks to shred the chicken completely.
  6. Return the shredded chicken to the slow cooker. Stir well to coat the chicken thoroughly with the cooking liquid and sauce.
  7. Cook for an additional 15 minutes on low to allow the chicken to absorb the sauce flavor.
  8. Serve the tender, juicy pulled chicken hot on buns for sandwiches or use it for tacos and bowls.

Notes

  • For the best flavor, use chicken thighs instead of breasts.
  • If the sauce is too thin after shredding, remove the lid and cook on high for 20 minutes to allow some liquid to evaporate.
  • This versatile shredded chicken is excellent for meal prep; store it in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookerycommand.com/easy-crockpot-pulled-chicken-recipe/