NO-HEAT CROCKPOT BBQ PULLED CHICKEN FOR HOT SUMMER DAYS
This no-heat Crockpot BBQ pulled chicken is tender, juicy, and full of smoky barbecue flavor. Let the slow cooker do all the work for an easy summer dinner without heating up the kitchen.
Equipment
- 6-quart slow cooker or Crockpot
- Measuring Cups and Spoons
- Two forks for shredding
- Mixing spoon
Ingredients
For the BBQ Chicken:
- 2 lb boneless skinless chicken breasts
- 2 cups BBQ sauce
- ½ cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
For Serving (Optional):
- 8 pieces hamburger buns
- 2 cups coleslaw
- 16 pieces pickle slices
Instructions
Load Crockpot
- Place chicken breasts in the slow cooker. Pour BBQ sauce, chicken broth, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and pepper over the chicken.
Slow Cook
- Cover and cook on LOW for 6 hours or HIGH for 3–4 hours until the chicken is tender.
Shred Chicken
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir well to coat with the BBQ sauce.
Simmer
- Cook for an additional 10–15 minutes on LOW so the chicken absorbs more sauce.
Serve
- Serve on toasted buns with coleslaw and pickles, or over rice, baked potatoes, or salads.
Notes
- Perfect for Summer: The slow cooker keeps the kitchen cool while dinner cooks itself.
- Meal Prep Friendly: Portion leftovers for sandwiches, wraps, tacos, or grain bowls.
- Freezer Friendly: Freeze cooled pulled chicken in airtight containers for up to 3 months.
- Easy Flavor Boost: Add a pinch of cayenne or a few dashes of hot sauce for extra heat.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.