One of the simplest slow cooker dinners you’ll find — and it’s fantastic. This is a straightforward, flavorful Crock Pot pulled chicken recipe that yields tender, juicy results every time.
This slow cooker pulled chicken is incredibly easy to make and delivers tender, flavorful meat that’s perfect for sandwiches, wraps, baked potatoes, salads, or eaten on its own. The chicken soaks up the sauce while it cooks slowly, producing a melt-in-your-mouth texture.
What size slow cooker for Crock Pot Pulled Chicken?
For the amounts in this recipe—about 2 lbs (3–4 large) boneless, skinless chicken breasts—a minimum 5-quart slow cooker is recommended. If you halve the recipe, a 3- or 4-quart cooker will work fine.
If you prefer larger batches, a 6-quart crockpot is ideal to keep everything from becoming crowded so the chicken cooks evenly.
Tips for Crockpot Pulled Chicken
There aren’t many steps, but these small tips make a big difference:
- Cook on low. Low heat lets the flavors penetrate and helps the chicken fibers break down for a more tender pull-apart texture.
- Shred with a hand mixer. Using a hand mixer on low speed shreds the chicken quickly and evenly right in the crockpot.
- Adjust sauce after cooking. If you want more sauce, add extra BBQ sauce once the chicken is shredded and stir it through to coat.
What to serve with Crockpot Pulled Chicken
This BBQ pulled chicken is classic on a bun with coleslaw, but it’s also great on a baked sweet potato, in a wrap, on top of a salad, or alongside your favorite sides. Popular choices include coleslaw, roasted or steamed vegetables, fries, or corn on the cob.
- Crockpot sweet potatoes make an easy and satisfying pairing.
- Coleslaw adds crunch and a cool contrast to the warm BBQ flavors.
- A broccoli and cauliflower salad provides a fresh, crunchy side.
Freeze & Reheat Pulled Chicken
This recipe freezes well. Let the pulled chicken cool, store it in an airtight container or freezer bag, and freeze for up to four months. To reheat, thaw in the refrigerator and warm gently in a skillet with a bit of extra BBQ sauce until heated through.
How to Make Crock Pot Pulled Chicken
Making Crock Pot pulled chicken is simple:
- Gather chicken, root beer, seasoning salt (or dry rub), and BBQ sauce.
- Place the chicken breasts in the crockpot, sprinkle with seasoning, pour in a can of root beer, and spread the BBQ sauce over the top.
- Cover and cook on low for 6–7 hours, until the chicken pulls apart easily with a fork.
- Shred the chicken in the crockpot using forks or a hand mixer on low, then stir to combine with the sauce.
Serve on buns, in wraps, over baked potatoes, on salads, or however you like.
Crock Pot Pulled Chicken
Equipment
-
6 Qt Crockpot
Ingredients
- 2 lbs Boneless Skinless Chicken Breasts
- 1 can Root Beer
- 1 tablespoon Seasoning Salt or Homemade Chicken Rub (see notes)
- 1 cup BBQ Sauce
Instructions
-
Place the chicken breasts in the crockpot.
-
Sprinkle with seasoning salt, pour in the root beer, and top with BBQ sauce.
-
Cover and cook on low for 6–7 hours, or until the chicken pulls apart easily with a fork.
-
Shred the chicken with forks or a hand mixer directly in the crockpot.
-
Serve on buns, in wraps, on salads, or over baked potatoes.
Notes
More Crockpot Chicken Recipes
- Crockpot Tuscan Chicken Recipe
- Crockpot Chicken Tacos Recipe
- Crockpot Garlic Parmesan Chicken & Potatoes