When it comes to weeknight dinners, nothing beats the convenience of a slow cooker meal that’s not only simple to prepare but also packed with flavor. Enter the Crockpot BBQ Pulled Chicken, a dish that’s as versatile as it is delicious. Whether you’re planning a casual family dinner, meal prepping for the week, or hosting a laid-back gathering with friends, this recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe:
- Effortless Preparation: With just a few minutes of prep work, the slow cooker does all the heavy lifting. Simply mix the sauce, pour it over the chicken, and let the crockpot work its magic while you go about your day.
- Flavor-Packed Sauce: This BBQ sauce is a perfect balance of sweet, tangy, and smoky, with a subtle kick from the optional cayenne pepper. Using G Hughes Maple BBQ Sauce keeps it lower in calories without sacrificing taste.
- Healthy and Nutritious: Made with lean chicken breasts, this dish is high in protein and low in fat, making it a healthier alternative to traditional pulled pork or beef.
- Versatile Serving Options: Whether you prefer it on a sandwich, in a wrap, or over a salad, this BBQ pulled chicken adapts to any meal.
Here are the Main Ingredients you will Need for this BBQ Pulled Chicken
Step-by-Step Instructions
Rinse the chicken breasts under cold water and pat them dry with paper towels. Trim any excess fat if needed.
In a mixing bowl, combine all the following ingredients except the chicken to make a sauce. Stir well until all ingredients are combined into a smooth sauce.
Place the 800g chicken breasts in the crockpot.
Pour the prepared BBQ sauce mixture over the chicken, ensuring all pieces are well-coated.
Use a spoon or spatula to spread the sauce evenly.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
The chicken is done when it reaches an internal temperature of 165°F (75°C) and can be easily shredded with a fork.
Remove the chicken breasts from the crockpot and place them on a cutting board.
Using two forks, shred the chicken into bite-sized pieces.
Return the shredded chicken to the crockpot, mixing it well with the sauce.
Let the shredded chicken cook on low for an additional 30 minutes. This allows the flavors to meld together, making the chicken extra juicy and flavorful.
Recipe Notes and Modifications:
- Serving Suggestions:
BBQ Pulled Chicken Sandwiches: Serve the chicken on whole wheat buns with coleslaw and pickles for a classic BBQ experience.
Wraps: Use whole-grain tortillas, adding fresh vegetables like lettuce, tomato, and avocado.
Bowls: Create a BBQ chicken bowl with brown rice or cauliflower rice, topped with black beans, corn, and chopped cilantro. - G Hughes BBQ sauce can be bought at most supplement/natural food stores, or online here.
- Sweetener: If you don’t have brown sugar Swerve, substitute with another zero-calorie sweetener like monk fruit.
- Adjust the cayenne pepper to your preferred level of heat. For a milder version, omit the cayenne entirely.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on high to allow the liquid to reduce.
- Refrigeration: Store the BBQ pulled chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: For longer storage, freeze the pulled chicken in an airtight, freezer-safe container or resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other Easy Dinner and Lunch Ideas:
This Crockpot BBQ Pulled Chicken is a game-changer for busy weeknights and meal prepping. Its rich, tangy flavors make it a crowd-pleaser, while the simplicity of the recipe ensures it fits into even the busiest of schedules. Try it once, and you’ll find yourself coming back to it time and time again. Happy cooking!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Crockpot BBQ Pulled Chicken
6
Servings10
minutes169
kcal170g
3-4
hours3
hours10
minutesTo track this recipe on My Fitness Pal, search TBB BBQ Pulled Chicken
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Ingredients
800 g chicken breasts (about 3 large breasts)
240 g G Hughes Maple BBQ Sauce (1 cup)
120 g chicken broth (½ cup, low sodium)
60 g apple cider vinegar (¼ cup)
60 g yellow mustard (¼ cup)
30 g Worcestershire sauce (2 tbsp)
24 g brown sugar Swerve (2 tbsp)
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tsp chili powder
1 tsp black pepper
1/2 tsp tsp salt (or to taste)
1/4 tsp cayenne pepper (optional for a spicy kick)
Directions
- Rinse the chicken breasts under cold water and pat them dry with paper towels. Trim any excess fat if needed.
- In a mixing bowl, combine all the following ingredients except the chicken to make a sauce. Stir well until all ingredients are combined into a smooth sauce.
- Place the 800g chicken breasts in the crockpot.
- Pour the prepared BBQ sauce mixture over the chicken, ensuring all pieces are well-coated.
- Use a spoon or spatula to spread the sauce evenly.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- The chicken is done when it reaches an internal temperature of 165°F (75°C) and can be easily shredded with a fork.
- Remove the chicken breasts from the crockpot and place them on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crockpot, mixing it well with the sauce.
- Let the shredded chicken cook on low for an additional 30 minutes. This allows the flavors to meld together, making the chicken extra juicy and flavorful.
- See Recipe Notes for Serving Suggestions
Equipment
Crockpot
Recipe Notes & Modifications
- Serving Suggestions:
BBQ Pulled Chicken Sandwiches: Serve the chicken on whole wheat buns with coleslaw and pickles for a classic BBQ experience.
Wraps: Use whole-grain tortillas, adding fresh vegetables like lettuce, tomato, and avocado.
Bowls: Create a BBQ chicken bowl with brown rice or cauliflower rice, topped with black beans, corn, and chopped cilantro. - G Hughes BBQ sauce can be bought at most supplement/natural food stores, or online here.
- Sweetener: If you don’t have brown sugar Swerve, substitute with another zero-calorie sweetener like monk fruit.
- Adjust the cayenne pepper to your preferred level of heat. For a milder version, omit the cayenne entirely.
- If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on high to allow the liquid to reduce.
- Refrigeration: Store the BBQ pulled chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Freezing: For longer storage, freeze the pulled chicken in an airtight, freezer-safe container or resealable freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Facts
- Serving Size: 170g
- Total number of serves: 6
- Calories: 169kcal
- Carbohydrates: 4.4g
- Protein: 31.5g
- Fat: 1.7g
- Fiber: 0.4g
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