Description
This easy Crockpot BBQ Chicken recipe yields tender, flavorful pulled chicken perfect for sandwiches, salads, or tacos. With a simple mix of BBQ sauce, Italian dressing, and spices, the slow cooker does all the work to create a delicious, fall-apart texture with minimal prep.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts
Sauce & Seasoning
- 1 1/4 cup barbecue sauce (such as Sweet Baby Ray’s Honey BBQ)
- 1/2 cup Italian dressing
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper to taste
Instructions
- Prepare the Crockpot: Spray the inside of the crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
- Season the Chicken: Season the chicken breasts evenly with salt, black pepper, garlic powder, and onion powder. Place the seasoned chicken breasts into the crockpot in a single layer.
- Make the Sauce: In a mixing bowl, combine the barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Stir well until all ingredients are fully incorporated to form a smooth sauce.
- Add Sauce to Chicken: Pour the prepared sauce evenly over the chicken breasts in the crockpot, ensuring they are well coated.
- Cook the Chicken: Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
- Shred and Serve: Once cooked, shred the chicken directly in the crockpot using two forks, allowing the shredded meat to soak up the flavorful sauce before serving.
Notes
- For best flavor, cook the chicken on low for 5-6 hours.
- Use boneless, skinless chicken thighs as an alternative for juicier meat.
- Leftover pulled chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve on buns, over rice, or with coleslaw for a complete meal.
- Adjust barbecue sauce sweetness or spiciness to taste by selecting your preferred brand or adding extra seasonings.
