You already know I love a recipe that does the work for you. This Crockpot pulled chicken is one of those back-pocket meals I’ve been making for years when I need something easy but still full of flavor. Growing up around Southern comfort food taught me that “simple” never means “bland,” and that rule still applies here. We’re seasoning it right, letting it cook low and slow, and making sure every bite is juicy and tender.
Crockpot Pulled Chicken Ingredients
- Skinless Chicken Thighs or Breasts: Boneless, skinless chicken breasts or thighs work best. Both cuts of chicken work well for making tender, juicy, and flavorful pulled chicken, though chicken thighs have the extra edge due to it's fat content.
- Soy Saue
- Brown Sugar or Sweetener
- Chili Powder, Smoked Paprika, Onion Powder, Garlic Powder, Salt, and Pepper
- BBQ Sauce
How to Make Slow Cooker Crockpot Pulled Chicken
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the chicken to the bottom of the slow cooker.
- Combine soy sauce with the BBQ rub and drizzle it over the chicken.
- Place the lid on the slow cooker and cook.
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Slow Cooker Crockpot Pulled Chicken
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 2-3 pounds boneless skinless chicken thighs or breasts
- ¼ cup soy sauce
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste I like to add this once the chicken is cooked and taste repeatedly and adjust.
- 1 cup BBQ sauce Optional for sauced chicken.
Instructions
- Add the chicken to the bottom of the slow cooker. Mine is 7 quart.
- Combine the soy sauce and all of the spices and drizzle it over the chicken.
- Place the lid on the slow cooker and cook for 7-9 hours on Low or 4-5 hours on High.
- Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred really easily and yield tender meat. Use a meat thermometer.Pulled chicken should be tender and easily shred with forks or tongs. If the meat resists shredding or feels tough, it may need more time to cook.
- Drizzle BBQ sauce over the chicken (optional) and serve.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Marinating is not a common step for making the dish in the Crockpot, since the slow cooking process allows the meat to absorb flavors from the cooking liquid over an extended period.
To keep the chicken moist during the slow cooking process, the recipe ensures there is enough liquid in the slow cooker. I like to use a combination of a liquid marinade (soy sauce) and my Homemade BBQ Dry Rub Seasoning. You can also use a store-bought rub if you prefer.
Soy sauce contains enzymes that break down proteins in the meat. It also helps the chicken retain moisture, preventing it from becoming dry during cooking. You can use apple cider vinegar if you prefer.
Cook the chicken for 7-9 hours on Low or 4-5 hours on High.
Chicken is safe to eat when it reaches an internal temperature of 165 degrees, but with pulled chicken when the internal temp reaches 175 degrees, it will typically shred really easily and yield tender meat. Use a meat thermometer.
Pulled chicken should be tender and easily shred with forks or tongs. If the meat resists shredding or feels tough, it may need more time to cook.
The dish can be stored tightly covered and sealed for 3-4 days in the fridge. I like to store it with the juices leftover from the slow cooker. This helps keep it from drying out.
Yes, but not a ton. Chicken releases its own juices as it cooks. A little broth, sauce, or seasoning blend at the bottom is enough to keep it moist and flavorful.
Don’t overcook it, and don’t drain all the juices after shredding. Toss the shredded chicken back in some of that cooking liquid so it stays moist.
Absolutely. It reheats beautifully. Store it with some of the cooking liquid to keep it from drying out.
The best way to reheat it is on the stove at medium heat with liquids. This helps to keep the initial texture intact.
You can also heat it in the microwave in 1-minute intervals, stirring between each interval.
You can use the air fryer or oven at 350 degrees until warm.
If the chicken seems dry, you can add a small amount of broth, water, or sauce during reheating to add moisture.
You can freeze it tightly covered and sealed for 2-3 months (for optimal quality). Defrost in the fridge overnight.
Ways to Eat Pulled Chicken
- Pulled Chicken Sandwiches: Load pulled chicken onto a soft bun or roll. Top it with your favorite coleslaw, pickles, or additional sauce for a classic sandwich.
- Tacos and Burritos: Create tasty tacos or burritos by filling tortillas with chicken, along with your choice of toppings such as salsa, guacamole, shredded cheese, and sour cream.
- Chicken Salad: Toss the chicken with mixed greens, cherry tomatoes, cucumber, avocado, and your favorite dressing for a light and refreshing salad.
- Chicken Wraps: Roll the chicken in a tortilla with fresh vegetables, lettuce, and a drizzle of dressing for a quick and satisfying wrap.
- Quesadillas: Layer the chicken between tortillas with cheese and any desired extras, then cook until the cheese is melted and the tortillas are crispy.
- Chicken Pizza: Use pulled chicken as a pizza topping along with barbecue sauce, red onions, and cheese for a unique and flavorful pizza.
- Chicken Nachos: Top tortilla chips with chicken, cheese, black beans, jalapeños, and other nacho toppings. Bake until the cheese is melted, and then add fresh salsa and sour cream.
- Chicken Soup: Use my Homestyle Chicken Noodle Soup or Rotisserie Chicken Soup recipes.
- Stir Fry: Use my Shrimp Stir Fry recipe and incorporate the chicken into a stir fry with colorful vegetables and a savory sauce. Serve it over rice or noodles for a quick and flavorful meal.
- Stuffed Peppers: Mix the chicken with rice, black beans, corn, and salsa. Stuff bell peppers with the mixture and bake until the peppers are tender.
- Pulled Chicken Enchiladas: Use my Rotisserie Chicken Enchiladas recipe and roll the chicken in tortillas, cover it with enchilada sauce, and bake it with cheese for a comforting and flavorful enchilada dish.
- Chicken Mac and Cheese: Add the chicken to my Southern Soul Food Baked Mac and Cheese recipe for a protein-packed twist on this classic comfort food.
- Lettuce Wraps: Use my PF Changs Lettuce Wraps recipe.
More Slow Cooker BBQ Recipes
Slow Cooker Crockpot Brisket
Slow Cooker Crockpot Ribs
Slow Cooker Crockpot Wings
Slow Cooker Crockpot Little Smokies
Pair With These Recipes
Southern Coleslaw
Vinegar Coleslaw
Soul Food Potato Salad
Potato Salad with Bacon
Smoked Mac and Cheese
Southern Baked Beans
Broccoli Salad with Bacon
Dave says
Made this today and it came out great. I mixed half boneless chicken thighs and breasts. During the cooking period, which was about four hours, I made apple bourbon bbq sauce from Big Bob Gibson’s BBQ book. Lastly I made your southern coleslaw recipe. Had it on Martin’s potato rolls with the slaw, excellent!
staysnatched says
That sounds so good!
Jill says
This recipe is great for a hot night. The flavor is spot on. I paired it with a coleslaw salad, pickles and a few crispy onions. I will definitely be making again.
staysnatched says
I'm so glad you enjoyed it.