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.
My Rating
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.
Sauce Notes
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.
Crock Pot BBQ Recipes
Easiest Crock Pot Shredded Pork Tenderloin
Crock Pot Pulled Pork from Butt the Right Way
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
Ingredients
- 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
Instructions
- 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.
Recipe Notes
Pro Tips:
- 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.
Check Out Other Great Recipes
ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.Nutrition
Nutrition is generally 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.
Originally Published: May 5, 2018
Mat N
I like that you have a metric option. Plenty of us out there outside the US!
Dan Mikesell AKA DrDan
Hi Mat,
Welcome to the blog.
I really should not respond to comments until I have had coffee. You did find it. My bad.... I fixed my reply for others that don't see it.
Glad you find it. It is not very obvious.
You will find it on almost all recipes.
Dan
Virusmater
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Curt p gosnell
Doing chicken quarter & brisket dinner / bbq for eat in or take out. Turned out allrite but would like to change leg quarters to boneless skinless breasts for the lady’s, there fussy, read your recipes &they look good . My concern is holding the breasts while waiting for them to be sold . Our quarters are kept in foil lined cooler and they stay warm & moist for hours. Do you think I could expect the same results with boneless skinless or do you have another recomandation? Thanks CURT
DrDan
Hi Curt,
I will give a few generalities. I cook thighs to a final internal temperature of 185-190 while I try to stop chicken breast right at 165. So the lower final temp combined with the lower fat (fat stays hot longer) will allow the chicken breast to cool faster but I don't see you getting a couple of hours anyway. What recipe are you talking about?
Dan