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Slow Cooker BBQ Chicken scooped out of bowl.
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Slow Cooker BBQ Chicken (Easy + Versatile)

Slow Cooker BBQ Chicken takes minutes to throw together in the crockpot and yields flavorful, succulent, saucy BBQ pulled chicken that’s delicious in sandwiches, on salads, over nachos, on pizza, and so much more!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 395kcal
Author Samantha Skaggs

Equipment

Ingredients

  • 2 to 2 ½ pounds boneless skinless chicken thighs OR breasts
  • ½ cup chicken broth OR stock
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon chili powder
  • ¼ teaspoon chipotle chile pepper powder optional
  • Freshly ground black pepper to taste
  • 2 cups BBQ sauce homemade or store-bought

Instructions

  • Place chicken and chicken broth in slow cooker. Sprinkle with salt, garlic powder, onion powder, paprika, chili powder, chipotle chile pepper powder (if using), and pepper. Cook on LOW for 4 to 6 hours, or until chicken falls apart when you try to pick it up with a fork.
  • Transfer chicken to a cutting board. Turn off the slow cooker, drain liquid/fat from the crock, and wipe it out. Shred chicken with two forks, discarding any fat, and return to the slow cooker.
  • Pour BBQ sauce over shredded chicken in slow cooker. Stir to combine, cover slow cooker, and turn back on to LOW. Allow to cook for 10 to 15 more minutes or until heated through.
  • Serve on buns with sliced pickles, if desired. Leftovers may be stored in an airtight container in the refrigerator for up to 4 days.

Notes

  • I prefer making this recipe with chicken thighs for juicier chicken.
  • The size of the chicken thighs or breasts will dictate how many you need for 2 pounds.
  • This recipe will work with any cut of chicken. Boneless, skinless chicken is the easiest, with no skin or bones to worry about picking out. But bone-in, skin-on chicken pieces (light and dark meat) can be used as well.
  • If I don’t have homemade BBQ sauce on hand, I look for one with natural ingredients. Sometimes I even use a combination of two different BBQ sauces (half sweet, half spicy).
  • You can use more or less BBQ sauce depending on how “saucy” you like your BBQ chicken.
  • You should cook your chicken until it’s fall-apart tender when picked up. The total amount of time will vary depending on how hot your particular slow cooker runs.
  • I recommend slow cooking chicken in a crockpot on LOW as opposed to high, to lower the odds of chicken drying out.
  • If your slow cooker runs hot or if you cook less chicken, you may want to check it at the 3-hour mark. If your slow cooker does not run as hot or if you double (or triple) the recipe, you will probably need to cook it longer (up to hours) on LOW.
  • When a slow cooker recipe calls for chicken broth, I often use water plus Organic (Chicken) Better Than Bouillon.

Nutrition

Calories: 395kcal | Carbohydrates: 40g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 1547mg | Potassium: 716mg | Fiber: 1g | Sugar: 32g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg