This is one of the easiest recipes ever. Great tasting BBQ chicken in just 3 hours. With family gatherings and holiday parties are coming, you will need a main dish if your hosting or a dish to take to the party. Scale to the size you need.
Some people might call this pulled chicken or shredded chicken. Most will use this for sandwiches, but it will also work well in a wrap, on nachos, and so much more.
I have done this a few times in the past and never thought much of it. Usually, it was with some salsa and chicken for Mexican. Those recipes have grown into full recipes. But with the BBQ, I just never formalized it.
I have seen a number of these recipes popping up around the net. Most are identical, and there are some issues with suggested cooking time. Most had the Worcestershire sauce and some added sugar which I felt was a good idea. Of course, they were too big for my purpose and needed to be cut it down.
A nice 4.
Pro Tips: Recipe notes on Crock Pot BBQ Chicken
Duration of cooking for chicken breasts in a crock pot
This is the biggest issue with most of the online recipes. Those recipes typically cook the chicken for 8 hours before shredding on low and 4 hours on high. Well, I see no reason to kill the chicken a second time.
Generally, chicken breast in chunks will take 2 1/2 to 3 hours on low. While a whole breast may take a bit longer, it won’t be that different.
Mine are generally done in 2 1/2 hours, but some pots may run a bit cooler and need 3 hours.
What chicken to use?
If you want to use skinless thighs, it will work, but you need to get to the 185 internal temperature range to shred well. Probably about 3 to 3 1/2 hours before shredding.
Can I cook on high and shorten the time?
That should work, but it may take a little more than half the time on low. Remember you are cooking to an endpoint of an internal temperature of 165 plus or it just won’t shred well.
I use Original Sweet Baby Ray’s but use the sauce of your choice. I do recommend the Worcestershire sauce which will make the taste pop some.
The sugar is a more to taste and if you’re using a honey-based sauce, proceed with care.
The amount of sauce is important since the chicken will release some fluid and you don’t want it soupy.
Only four ingredients
Trim two skinless boneless chicken breast of visible fat and cut into 2-3 chunks each
Mix 3/4 cup BBQ sauce of your choice with 1 1/2 teaspoon Worcestershire sauce and 1 tablespoon brown sugar in a smaller crockpot.
Add chicken and mix well to cover the chicken with sauce.
Cover and cook on low for 3 hours total but at 2 1/2 hours check the internal temperature of the chicken. If 165 or above, remove, shred and return to pot. If not 165 yet, extend the cooking time checking the internal temperature every 15-20 minutes. Once you reach 165, then remove, shred and return.
Cook 30 minutes more after the chicken is returned from shredding.
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Crock Pot BBQ Chicken
- 1 1/2 pounds boneless skinless chicken breasts - plus or minus a little
- 3/4 cup BBQ sauce of choice
- 1 tablespoon brown sugar
- 1 1/2 teaspoon Worcestershire sauce
- Trim two skinless boneless chicken breast of visible fat and cut into 2-3 chunks each.
- Mix 3/4 cup BBQ sauce of your choice with 1 1/2 teaspoon Worcestershire sauce and 1 tablespoon brown sugar in a smaller crockpot.
- Add chicken and mix well to cover the chicken with sauce.
- Cover and cook on low for 3 hours total but at 2 1/2 hours check the internal temperature of the chicken. If 165 or above, remove, shred and return to pot. If not 165 yet, extend the cooking time checking the internal temperature every 15-20 minutes. Once you reach 165, then remove, shred and return.
- Cook 30 minutes more after the chicken is returned from shredding.
- Scale to the size you need. Consider about 1/4 pound of meat per sandwich.
- You may use boneless skinless chicken thighs but take them to about 180-185 internal temperature which should take an extra 30 or so minutes.
- The chicken releases fluid so be careful not to add too much sauce or it will be soupy.
- If you overcook chicken breast, it will be dry.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published: May 5, 2018