This Slow Cooker Pulled Chicken is my easy way to get barbecue chicken without a grill. I whisk barbecue sauce, chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder, pour it over 2 pounds of chicken breasts, and let it cook on LOW for 4 hours. Then I shred the chicken right in the sauce with two forks. I serve it on buns with a creamy Dijon coleslaw and pickle slices, and one batch makes 6 servings.
The long, slow cook is what gives this Slow Cooker Pulled Chicken its flavor. By the time I lift the lid, every piece is coated in that smoky, tangy sauce. The coleslaw is creamy and tangy from Dijon mustard and a second splash of apple cider vinegar, with celery seed all through it. It holds its own next to all that barbecue sauce, and the pickle slices add a sharp, crunchy bite.
This is also a good meal-prep recipe. The chicken keeps well in the refrigerator and reheats easily, so once it’s made, lunches for the rest of the week are mostly taken care of. It works off the bun too: spoon it over rice, tuck it into a wrap, or pile it onto a baked potato. If you like this one, my Slow Cooker Split Pea Soup and Crock Pot Taco Soup are two more slow cooker recipes for busy weeknights.
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Reader Love
Absolutely delicious! Cooked this in my crock pot on low and served on buns with coleslaw. We all loved it!
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💛 Why you’ll love this recipe
- Hands-off cook time: Once the lid is on, the slow cooker does the work. Cook it on LOW for 4 hours or HIGH for 2 to 3 hours with no checking needed.
- Layered barbecue flavor: Smoked paprika, garlic powder, onion powder, and apple cider vinegar go straight into the sauce, so the flavor builds as the chicken cooks.
- Serves 6 from one batch: Enough for a family dinner or a casual gathering, and easy to stretch further with slider rolls.
- Built for meal prep: The chicken holds up well in the refrigerator and reheats easily, making weekday lunches simple.
- Includes a coleslaw recipe: A creamy, tangy slaw with Dijon and celery seed is part of this recipe, so you don’t need to find a separate one.
- Easy to customize: Swap in chicken thighs, add heat with hot sauce, or skip the buns and serve it over rice.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Chicken breasts: Boneless, skinless chicken thighs work well. They stay moist through the long cook time and shred just as easily.
- Hamburger buns: Brioche buns, slider rolls, or toasted bread all work. Slider rolls make it easy to stretch the batch further for a party or gathering.
- Coleslaw mix: Shredded cabbage and carrots can be used in place of a store-bought bagged mix. Use 16 ounces total to match the recipe.
- Barbecue sauce: Use any store-bought sauce you like. The spices and apple cider vinegar in the cooking liquid build around it, so your preferred brand works fine here.
✨ Variations
- Spicy: Stir hot sauce or crushed red pepper flakes into the sauce before cooking to add heat.
- Cheesy: Add a slice of cheddar or pepper jack to the sandwich right before serving.
- Bowl-style: Skip the buns and spoon the chicken over rice or quinoa with roasted vegetables alongside.
- Baked potato: Split a baked potato, pile the pulled chicken on top, and top it with coleslaw for a complete dinner.
〰️ How to serve
- Sandwiches: Spoon the chicken onto hamburger buns and top with pickle slices and coleslaw. Let any extra sauce drip off the chicken before you add the top bun.
- Bowls: Serve the chicken over rice or quinoa with coleslaw on the side.
- Sliders: Pile the chicken onto slider rolls for a game-day spread. One batch makes enough for a group.
- Pair with Honey Butter Skillet Cornbread or Baked Beans with Ground Beef for a full backyard-style dinner.
💬 FAQs
Can I make this ahead of time?
Yes. Cook the chicken and prepare the coleslaw in advance, then store them in separate airtight containers in the refrigerator. Assemble when you’re ready to serve. The coleslaw needs at least 10 to 20 minutes to soften, and making it the night before works well too.
How long do leftovers last?
The pulled chicken keeps in an airtight container in the refrigerator for up to 3 days. Store the coleslaw separately and give it a stir before serving. To reheat the chicken, use the microwave or warm it gently in a saucepan. If the sauce seems dry after reheating, stir in a little extra barbecue sauce.
Can I freeze the pulled chicken?
Yes. Freeze the shredded chicken without the coleslaw in an airtight container for up to 3 months. Thaw it in the refrigerator overnight, then reheat on the stove or in the microwave. Stir in extra barbecue sauce if it seems dry after thawing.
Can I make this in an Instant Pot?
I wrote and tested this recipe for the slow cooker, and I haven’t tested an Instant Pot version. A pressure cooker would need extra broth to thin the sauce and a different cook time, so I recommend sticking with the slow cooker.
📚 More recipes to try
🍴 Make This Next
- Loaded Cauliflower Salad – Loaded with bacon, cheese, and crunch.
- Asparagus Noodles With Alfredo Sauce And Bacon – Creamy bacon pasta straight from the pan.
- Cheesy Chicken Fritters – Golden fritters with a melty cheese pull.
🍽 Recipe
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Slow Cooker Pulled Chicken
Ingredients
Pulled Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 cup barbecue sauce
- ⅓ cup chicken broth
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
Coleslaw + Buns (Optional)
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon celery seed
- ½ teaspoon coarse Kosher salt
- ¼ teaspoon pepper
- 16 ounces tri-color coleslaw mix
- Pickle slices
- 6-8 hamburger buns
Instructions
- Add Chicken to Slow Cooker: Place 2 pounds boneless, skinless chicken breasts into a 4- to 6-quart slow cooker.
- Combine Sauce Ingredients: In a medium bowl, whisk 1 cup barbecue sauce, ⅓ cup chicken broth, ¼ cup apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Pour sauce over chicken in slow cooker.
- Cook Chicken: Cover slow cooker and cook on LOW for 4 hours or HIGH for 2-3 hours, until chicken is tender, easy to shred, and reads 165°F in the thickest part. If chicken isn’t tender after cooking, allow it to cook an extra 30 minutes and check again.
- Shred Chicken: Once cooked, use two forks to shred chicken directly in the slow cooker, mixing it into the sauce. If sauce seems too thin, cook uncovered on HIGH for 10-15 minutes to thicken slightly.
- Prepare Coleslaw (Optional): While the chicken cooks, in a large bowl, whisk ¾ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, ½ teaspoon celery seed, ½ teaspoon coarse Kosher salt, and ¼ teaspoon pepper until smooth. Add 16 ounces tri-color coleslaw mix and toss until coated. Let rest 10-20 minutes to soften slightly; refrigerate until ready to serve.
- Serve: Spoon shredded chicken onto hamburger buns (let excess sauce drip off if needed) or into bowls. Optionally, top with coleslaw and pickle slices, then serve.
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