Get ready for the easiest, most delicious, and most requested pulled chicken recipe you will ever make. These Crockpot BBQ Chicken Sandwiches are the absolute pinnacle of “set it and forget it” cooking, delivering incredibly tender, juicy, and flavorful chicken with minimal effort. Boneless, skinless chicken breasts are slow-cooked in a perfectly balanced sweet and smoky barbecue sauce until they are fall-apart tender. Piled high on a soft brioche bun, this is the perfect meal for busy weeknights, game day parties, or summer potlucks.
Why This is the Only Pulled Chicken Recipe You’ll Need
This recipe is a family-favorite for so many reasons.
- Incredibly Easy: This is a true “dump and go” meal. The prep time is just a few minutes, and then the slow cooker does all the work.
- Perfectly Tender Chicken: Slow cooking is the secret to the most succulent, easy-to-shred chicken every single time.
- Rich and Flavorful Sauce: The simple combination of your favorite BBQ sauce with a few pantry staples creates a deep, savory, and perfectly balanced sauce.
- A Crowd-Pleasing Favorite: This is a guaranteed hit for any occasion. It’s easy to make a large batch to feed a crowd, and everyone loves a good BBQ chicken sandwich.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create its signature smoky and sweet flavor.
The Ingredient Lineup:
- 2 lbs boneless, skinless chicken breasts
- 1 ½ cups of your favorite barbecue sauce
- ½ cup of chicken broth
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- 6-8 sandwich buns (brioche or hamburger buns are great)
- Optional Toppings: Creamy coleslaw, dill pickles, or thinly sliced red onion.
Step-by-Step Slow Cooker Instructions
Get ready for the easiest, most flavorful pulled chicken ever.
Part 1: The First Cook
- Layer the Crockpot: Place the chicken breasts in the bottom of your slow cooker. Sprinkle the diced onion, minced garlic, brown sugar, smoked paprika, salt, and pepper over the chicken.
- Add the Sauce: In a small bowl, whisk together the barbecue sauce and the chicken broth. Pour this mixture evenly over the chicken and seasonings in the crockpot.
- Cook: Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Part 2: Shred and Finish
- Shred the Chicken: Once the chicken is cooked through and tender, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the chicken.
- Combine with Sauce: Return the shredded chicken to the slow cooker and stir it into the BBQ sauce until it is well coated.
- Final Simmer: Cover and cook for another 15-20 minutes to allow the shredded chicken to absorb all the delicious flavor of the sauce.
- Serve: Pile the hot BBQ chicken onto toasted sandwich buns and top with your favorite additions like coleslaw or pickles. Serve immediately.
Frequently Asked Questions (FAQ)
1. Can I use frozen chicken breasts for this recipe? Yes, you can use frozen chicken breasts in a pinch. There is no need to thaw them first. Just place them directly in the slow cooker and add about an extra hour to the total cooking time to ensure they are fully cooked through to an internal temperature of 165°F.
2. Can I use chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs are a fantastic choice for this recipe. They have a bit more fat, which makes them incredibly moist and flavorful. You can use an equal weight of chicken thighs and follow the cooking times as directed.
3. What is the best kind of BBQ sauce to use? The great thing about this recipe is that it works well with almost any brand or style of barbecue sauce you love. A classic sweet and smoky sauce like Sweet Baby Ray’s is a popular choice, but a tangier, vinegar-based Carolina style or a spicy Kansas City style would also be delicious.
4. How do I store and reheat leftovers? Store any leftover BBQ chicken in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a saucepan on the stovetop over low heat, or in the microwave until warmed through. The leftovers are fantastic for sandwiches, quesadillas, or on top of a baked potato.
Crockpot BBQ Chicken Sandwiches
Equipment
- Slow cooker
- Mixing bowl for BBQ sauce mixture
- two forks for shredding chicken
- toaster for buns (optional)
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1.5 cups barbecue sauce (your favorite brand)
- 0.5 cup chicken broth
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 0.5 tsp salt
- 6-8 sandwich buns (brioche or hamburger buns)
- optional toppings: coleslaw, pickles, or red onion slices
Instructions
- Place chicken breasts in the bottom of the slow cooker. Sprinkle onion, garlic, brown sugar, smoked paprika, salt, and pepper over the chicken.
- In a small bowl, whisk together barbecue sauce and chicken broth. Pour mixture over chicken in the slow cooker.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken is tender.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir into the BBQ sauce.
- Cover and cook for another 15–20 minutes to let flavors meld.
- Serve BBQ chicken on toasted buns with optional toppings like coleslaw, pickles, or onions.