Ingredients
Equipment
Method
Prepare and Sear the Chicken (The Flavor Secret!)
- Gently pat the chicken breasts dry with paper towels. This is crucial for a good sear.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering.
- Carefully place the chicken breasts in the hot skillet and briefly sear them for 2-3 minutes per side until they develop a beautiful golden brown crust. This process creates the Maillard reaction, developing a deep umami flavor. Once seared, transfer the chicken breasts to your slow cooker.
Mix the Sauce
- In your 5-6 quart slow cooker, stir together the 1 1/2 cups of BBQ sauce, the 1/2 medium grated onion (with its juice), 1 tablespoon of Worcestershire sauce, and 2 tablespoons of brown sugar until all the ingredients are well combined. This forms the luscious base for your Crockpot BBQ Chicken.
Slow Cook to Perfection
- Add the seared chicken to the sauce in the slow cooker and turn the chicken to coat it completely with the flavorful mixture. Cover the slow cooker with its lid.
- Cook on high heat for 2 to 3 hours or on low heat for 6 to 7 hours. The chicken is done when it is cooked through to an internal temperature of 165˚F and is easy to shred. Be mindful that overcooking can lead to dry results.
Shred and Serve
- Once cooked, carefully remove the tender chicken breasts to a cutting board.
- Using two forks, shred the chicken until it is fall-apart tender.
- Place all the shredded chicken back into the crockpot with the yummy sauce and stir to coat it evenly. The luscious, coated pulled chicken is now ready to enjoy.
Nutrition
Notes
Boneless, skinless chicken breasts are ideal for shredding and absorbing flavor, but boneless, skinless chicken thighs can be used for a richer, moister texture. Experiment with different BBQ sauces (sweet, smoky, tangy, spicy) to drastically change the outcome. Grating the onion ensures full flavor integration without noticeable pieces. Worcestershire sauce adds savory depth; it can be omitted, but adjust other seasonings. Brown sugar balances flavors and aids caramelization; reduce for lower sugar or use apple cider vinegar for tang. Pro Tip: The searing step is paramount for deep umami flavor, preventing watery sauce, and locking in moisture. Always pat chicken dry before searing. Ensure chicken is completely thawed. Check doneness with a meat thermometer (165˚F). This versatile pulled chicken is perfect for sandwiches, tacos, wraps, salads, or served with mashed potatoes, broccoli, or mac & cheese. Store cooked chicken in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.