Slow Cooker BBQ Pulled Chicken is chicken breasts with ribs that get a barbecue spice rub, cook in a sweet and smoky homemade barbecue sauce, are shredded when tender, and added back to sauce. Great for sandwiches.

Barbecue is one of my favorite flavors. Always has been, always will be. Chicken breasts are my least favorite chicken pieces. I find them somewhat tasteless. So, let’s team my favorite flavor with least favorite chicken piece.

Using chicken breasts with ribs and skin on is a critical piece to this recipe. The skin and bones add flavor and prevent the breasts from becoming tasteless and dry. Follow the directions and flip the breasts skin side down during hour three of the four hour cook. Starting out with the beast skin side up, keeps the meatiest portion above the sauce which gives the flavorful barbecue spice rub a chance to season the meat. Then, flipping upside down, keeps the chicken in the sauce and prevents the meat from becoming dry.

We made sandwiches with the BBQ pulled chicken. The saucy meat was delicious on a buttered, toasted bun. The meat is equally as good served on it’s own as a main entrée.

For added texture and flavor, spread the finished barbecue chicken on a baking tray that’s been covered with aluminum foil and spray with no stick cooking spray. Broil until bits of the chicken caramelize and become dark in color. Those darkened bits crisp up and provide a slightly crunchy texture. Also, the flavor is enhanced. This step is optional but highly recommended.

The sandwiches are good served with bread-n-butter pickles and chips. Try them with Pickled Onions or Cajun Crispy Fried Onions

These Raspberry Brownies would make an excellent dessert to go along with a BBQ Pulled Chicken Sandwich and Air Fryer Chicken Burgers . If you’re a fan of chicken curry, you’re certain to love this Slow Cooker Chicken Curry .

I only eat dark meat. Will chicken thighs work?

You bet! Substitute three pounds (approx.) of bone in, skin on thighs.

Can I substitute boneless, skinless chicken breasts for the breasts with ribs?

You certainly may. However, the skins and bones add flavor and keep the breasts from drying out. Also, without bones, they cook faster. You should decrease the cook time.

Directions for Slow Cooker BBQ Pulled Chicken

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Add barbecue spice rub ingredients to a bowl and stir well.
Season both sides of chicken breast with spice rub. Set aside.
To a medium cast iron skillet over medium heat, add bacon grease and chopped onion.
Sauté for 4 to 5 minutes or until the onion is soft and starts browning. Add minced garlic and sauté an additional two minutes.
Add cooked onions and garlic to slow-cooker.
Stir in remainder of sauce ingredients with onions and garlic.
Lay seasoned chicken breasts atop barbecue sauce. Cover and cook on high for four hours.
For the last hour, remove lid, flip over breasts. This will prevent the chicken breasts from drying out during the hour of cooking with the lid off. Also, removing the lid will allow the sauce to thicken.
At the end of four hours, remove the chicken, discard the bones and skin. Shred the chicken with two forks and place it back in the sauce. Stir well.
For an optional step, spread the BBQ chicken on a baking sheet that’s been covered with aluminum foil and sprayed with no stick spray. Broil until bits of the chicken caramelize and brown. The caramelized bits add texture and flavor. I highly recommend this step.
For sandwiches, toast the buns to add flavor and prevent them from getting soggy. Serve with chips and bread-n-butter pickles.

bbq chicken sandwich with chips and pickles

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