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Crockpot BBQ Chicken for Easy Pulled Chicken

Crockpot BBQ chicken is made with chicken breasts, BBQ sauce, Italian dressing, Worcestershire sauce, and brown sugar.
Cook on HIGH for 2 1/2–3 hours or LOW for 5–6 hours, until the chicken reaches 165°F.
Shred the tender chicken in the sauce and serve as sandwiches, tacos, rice bowls, salads, or nachos.
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Prep Time 10 minutes
Course Main Course
Cuisine American

Ingredients
  

  • 2 lbs boneless skinless chicken breasts, trimmed of excess fat
  • 1 1/4 cups barbecue sauce
  • 1/2 cup Italian dressing
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup light brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt to taste
  • Black pepper to taste
  • Non-stick cooking spray or a slow cooker liner
  • For a halal-friendly version choose halal-certified barbecue sauce, Italian dressing, and Worcestershire sauce, or use a halal Worcestershire-style alternative.

Instructions
 

  • Lightly spray the inside of a large crockpot or slow cooker with non-stick cooking spray. You can also use a slow cooker liner for easier cleanup.
  • Pat the chicken breasts dry and season both sides with salt, black pepper, garlic powder, and onion powder.
  • Place the seasoned chicken breasts in the bottom of the slow cooker.
  • In a medium bowl, whisk together the barbecue sauce, Italian dressing, Worcestershire sauce, and light brown sugar until smooth.
  • Pour the sauce mixture evenly over the chicken, making sure the chicken is well coated.
  • Cover with the lid and cook on HIGH for 2 1/2 to 3 hours or LOW for 5 to 6 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  • Once cooked, shred the chicken directly in the crockpot using two forks.
  • Stir the shredded chicken into the BBQ sauce and allow it to sit for a few minutes so it absorbs the flavorful sauce.
  • Serve the crockpot BBQ chicken on buns, over rice, in tacos, on salads, over nachos, or as a simple main dish.
  • The cooking times and 165°F/74°C target follow the recipe information provided in the source versions of this recipe.

Notes

For classic BBQ chicken sandwiches, pile the shredded chicken onto toasted buns and add crunchy coleslaw. For a lighter meal, serve it over a green salad or alongside roasted vegetables.
You can also use the chicken as a filling for soft tacos, quesadillas, baked potatoes, or nachos. If you prefer chicken thighs, boneless, skinless thighs can be used, although cooking time may vary slightly.
For a less sweet sauce, reduce or omit the brown sugar. For more heat, add a pinch of cayenne pepper or use a spicy BBQ sauce.