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A close up of a sandwich on a plate, with Chicken and Slow cooker

Slow Cooker BBQ Pulled Chicken

Easy to make with just bbq sauce, brown sugar, vinegar, and spices, slow cooker BBQ pulled chicken is a family favorite for summer dinners on the deck or melt in your mouth pulled chicken sandwiches any time of year!
Course Main Course
Cuisine American
Keyword Pulled BBQ Chicken, Slow Cooker BBQ Pulled Chicken
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Calories 1999kcal


  • 3 chicken breasts
  • 1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
  • 1/3 cup light brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp chipotle chili powder
  • 1/4 tsp ground white pepper


  • Place chicken breasts in the Crock-Pot. Turn heat to low.
  • In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
  • Cover and cook on low for 6-7 hours, or high for 3-4.
  • When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
  • Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.
  • Serve on buttered and toasted hamburger buns.


Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot


Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg