Dinner doesn’t have to be a lot of work! Just make this Crockpot Honey BBQ Pulled Chicken recipe and turn it into delicious sandwiches!
Juicy, sweet, smokey, and perfectly cooked to fall apart on its own, this crockpot BBQ chicken is the perfect recipe for pulled BBQ chicken sandwiches. You will love that you can throw everything into the slow cooker in the morning and then let it go all day while you do everything else you need to, then just stir, shred, and serve.
Why you will love Crockpot Honey BBQ Pulled Chicken:
Crockpot shredded BBQ Chicken is great in the summer when you want light dinners to avoid the heat of the kitchen, but it is also delicious any other time of year.
- Quick and easy
- Slow Cooked to have perfect juiciness and tenderness
- Flavors cook into the meat over time so every bite is full of smokey sweet BBQ flavor
Other Recipes to Serve with Crockpot Honey BBQ Pulled Chicken
- Mexican Street Corn Dip – this is the perfect light and flavorful side dish to any BBQ main dish selection
- Grilled Ranch Potatoes – I love to pair creamy ranch flavors with BBQ flavors, they complement perfectly
Ingredients
Chicken: I used chicken breasts because that is what my family prefers, but you could use boneless, skinless chicken thighs too.
Sauce: The sauce is a simple combination of honey barbecue sauce, honey, Worcestershire sauce, chopped onion, and olive oil. I like to use homemade bbq sauce, but if I’m getting store-bought I usually grab Sweet Baby Ray’s brand.
How to Make Crockpot Honey BBQ Pulled Chicken
STEP ONE: Add the chicken and onions to the slow cooker. Mix together the sauce ingredients in a medium bowl and then pour the sauce over the chicken.
STEP TWO: Cover and cook for 3 hours on HIGH or for 6 hours on LOW. When there are 30 minutes of cooking time left, shred the chicken in the slow cooker and stir back into the sauce. Once the cooking time is up, serve warm on sandwiches or with your favorite sides.
Tips for Success
- Don’t worry if these is excess liquid in the crockpot. When you shred the chicken and let it cook another half hour it will absorb a lot of the liquid.
- Trimming the fat off the chicken before cooking helps there not be as much rendered fat in the juices when the chicken is done cooking.
- You can easily double this recipe to feed a larger crowd. Just make sure your slow cooker is large enough to accomodate more meat with room for all the chicken after it’s shredded.
- When I make this pulled chicken into sandwiches I like to toast the buns first. This helps seal the bread a little so it doesn’t get as soggy while we’re eating.
My chicken isn’t shredding very easily, what do I do?
Your chicken should be fall-apart tender and barely need to be worked to pull it apart. If this is not the case, the chicken needs to cook longer.
Making sure all of the chicken is in the sauce helps keep it moist and tender. Be sure the chicken is submerged in the sauce when you start cooking so the hot sauce helps cook all of the chicken.
I like a lot of BBQ flavor in my pulled chicken sandwich, this isn’t enough for me
I would recommend that you cook the chicken and shred it according to the instructions. Then if you like more BBQ sauce, pour some on top after you serve up the chicken.
You don’t want to add extra BBQ sauce before the chicken cooks. The sauce in the crock pot will get too thin and not enough will get soaked into the chicken. You can always add more BBQ sauce after the chicken is done cooking, or on top as suggested.
Other BBQ recipes you will enjoy:
- BBQ Cauliflower Bites
- BBQ Dry Rub
- BBQ Chicken Potato Skins
- Cheesy BBQ Chicken Quesadillas
- Grilled BBQ Chicken Legs
- Crock Pot Honey BBQ Hot Dog Bites
Ingredients
- 2 pounds boneless skinless chicken breasts trimmed of fat
- ½ yellow onion peeled & finely chopped
- 2 cup honey barbecue sauce (store-bought or homemade)
- ¼ cup honey
- 1 tablespoon Worcestershire sauce
- ½ tablespon olive oil
For serving
- Burger buns
- Coleslaw
- Sliced pickles
Instructions
- Place the chicken breasts and chopped onions into the bottom of a slow cooker.
- Min a medium bowl, whisk together the barbecue sauce, honey, Worcestershire sauce, and olive oil. Pour over the chicken.
- Cover and cook for 6 hours on LOW or 3 hours on HIGH.
- When there are 30 minutes left of cooking time, uncover and shred the chicken using 2 forks right in the slow cooker. Then mix the chicken back into the sauce. Cover and continue cooking for 30 minutes.
- Serve warm on buns with your favorite toppings.
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