Chicken Freezer Friendly Main Dish

Slow Cooker Pulled BBQ Chicken

BBQ Pulled Chicken-2251 on Whisk Together

Book:    Still nothing yet.  Though I think I have concluded society’s whole problem.  It boils down to a lesson that my kid actually did back in first grade.  They had to put things into two categories:  wants and needs.  The problem is a lot of our “needs” are actually wants.  Some people would argue up and down and even fight for that “need” which…. is a want to begin with.  One of the items on the assignment was “milk”.  We had an interesting little discussion on whether milk was a want or a need.  And I mean need.  Do we NEED milk?  I am all for milk.  I bake and drink and love milk.  But will I survive without it?  Yes.  Could I thrive without it?  Probably.  So we put it under the “want” category.  I’m not arguing about dairy – just an example of something to get the wheels turning.


If you want pulled chicken, pork or beef – the slow cooker is the way to go.  Unless you own a smoker of course.  Low and slow, the trusty slow cooker will turn your chicken to shreds which is what you want here.

Why 2-3 hours on low?  Because that is when you’re chicken is done and why chicken that sits in the slow cooker for 8-10 hours tastes gross, dry and overcooked.  So how do you have this ready to go when you are home from work?  I would make a batch on the weekend and freeze or fridge the leftovers.  Cooked chicken is good for 5-7 days in the fridge.  Raw chicken is only good for 2-3 days, so might as well use it up.

(Okay, technically this might not be considered BBQ because it is just meat with BBQ sauce… I get it. )

Why I like this recipe:

1.  Easy and delicious.
2.  You get that smokey flavor without the wait time.
3.  Great for small or large families.
4.  Freezer friendly.
5.  Kid approved!

BBQ Pulled Chicken-2253 on Whisk Together

Slow Cooker Pulled BBQ Chicken
  • 1 onion, finely chopped
  • ½ cup (or about 1 small can) of tomato paste
  • 5 tsp. chili powder
  • 3 garlic cloves, minced
  • ¼ tsp. cayenne pepper
  • 1 cup ketchup
  • ⅓ cup molasses
  • 2 Tb. mustard
  • 4 tsp. cider vinegar
  • 4 tsp. hot sauce (or less for less heat)
  • 1 tsp. liquid smoke
  • 4 - boneless skinless chicken breast
  • salt and pepper
  • sandwich buns
  1. Put all of the ingredients from onion through cayenne pepper in a medium microwave bowl. Pop it in the microwave for about 3 minutes. Stir once or twice before the three minutes is up and the onion should be a little soft.
  2. Add this hot mixture to the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar. Whisk to combine.
  3. Add chicken to the top and nestle them in the sauce. Cook on low about 2-3 hours or until it shreds easily with a fork.
  4. Whisk in the hot sauce and liquid smoke. Serve on buns.
BBQ sauce recipe adapted from America's Test Kitchen


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