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–+ servings
Two pulled chicken sandwiches stacked on top of each other on a baking sheet.
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Slow Cooker Pulled Chicken

Nothing beats Slow Cooker Pulled Chicken piled high on a soft toasted bun. Make extra, because hungry people everywhere love the sweet and smoky allure of easy pulled barbecue chicken.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours 55 minutes
Total Time 4 hours
Servings 6 sandwiches
Calories 274kcal
Author Meggan Hill

Ingredients

  • 1 cup barbecue sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 pounds boneless, skinless, chicken breasts

Instructions

  • In the bottom of a slow cooker, whisk together barbecue sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, and paprika in the slow cooker. Add chicken breast and turn to coat.
  • Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours.
  • Remove chicken from slow cooker and shred with two forks or a hand mixer. Return to slow cooker and stir to coat with sauce.

Notes

To Make in an Instant Pot:
  1. Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, and paprika in inner instant pot.
  2. Place chicken breast in sauce and use a spoon to cover with sauce.
  3. Place lid on instant pot, turn vent to sealing position, and set to manual for 10 minutes. Pot will take a few minutes to pressurize, and chicken will cook for 10 minutes.
  4. After pot beeps, allow a 10 minute natural release, then do a quick release to release remaining pressure. When pin drops, remove lid, and shred chicken before serving.

Nutrition

Calories: 274kcal | Carbohydrates: 24g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 667mg | Potassium: 694mg | Fiber: 1g | Sugar: 20g | Vitamin A: 316IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg