Go Back
–+ servings
bbq chicken sandwich with chips and pickles
Print Recipe Pin Recipe
5 from 1 vote

Slow Cooker BBQ Pulled Chicken

Chicken breasts with ribs get a barbecue spice rub, cook in a sweet and smoky barbecue sauce, and are pulled when tender, and added back to sauce. Great for sandwiches.
Prep Time15 minutes
Cook Time4 hours
Course: Main Course
Cuisine: American South
Keyword: barbecue, barbecue chicken, BBQ, crock pot, slow cooker, slow cooker bbq pulled chicken
Servings: 6
Author: Jackie Garvin

Equipment

Ingredients

  • 3 chicken breasts with ribs skin on, approx. 3 pounds
  • For the barbecue spice rub:
  • 2 tablespoons brown sugar firmly packed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • For the barbecue sauce:
  • 1 tablespoon bacon grease
  • 1 medium sweet onion finely chopped
  • 4 cloves of garlic minced
  • 1 15 oz. can tomato sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar firmly packed
  • 1/4 cup tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt

Instructions

  • Assemble the recipe:
  • Stir together all barbecue spice rub ingredients. Coat both sides of chicken breasts evenly.  Set aside.
  • To a medium cast iron skillet over medium heat, add bacon grease and chopped onions.  Sauté, stirring frequently, for 4 or 5 minutes until the onions are tender and have started browning. Add minced garlic. Sauté an additional 2 minutes, stirring frequently.
  • Add onions and garlic to a slow-cooker that's been prepared with non-stick cooking spray.
  • Add remainder of  sauce ingredients to slow-cooker and stir.
  • Place seasoned chicken breasts atop sauce, skin side up.
  • Cover and cook on high for 4 hours or until internal temperature of chicken reaches 165 °F. During the last hour of cooking, remove the lid and flip the chicken breasts over to prevent the chicken from drying out. Continue cooking with lid off to thicken the barbecue sauce.
  • Remove chicken from slow-cooker. Pull from bones. Discard bones and skin. With two forks, shred chicken and add back to BBQ sauce in slow-cooker.  Stir to coat.
  • *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.

Notes

For sandwiches, butter and toast the buns.  This adds flavor and keeps the buns from getting soggy. 
If boneless, skinless chicken breasts are used, decrease the cooking time.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!