This slow cooker pulled chicken is a really easy recipe that only needs a handful of ingredients. The chicken is cooked in BBQ sauce, smoked paprika and a little brown sugar until tender enough to shred with two forks.
It’s perfect for piling into brioche buns, adding to wraps or serving with rice, chips or baked potatoes. And with just a few minutes of preparation, the slow cooker does most of the work.
What You Need
For the full measurements and instructions, scroll down to the recipe card at the bottom of the post.
- Chicken: I used a 900g pack of boneless, skinless chicken thighs. They’re ideal for slow cooking as they stay lovely and tender and are easy to shred. You can also use chicken breasts if you prefer, although they may need less cooking time. Don’t worry if your pack of chicken is slightly larger or smaller.
- BBQ sauce: Use your favourite shop-bought barbecue sauce. You can go for a smoky, sweet or spicy variety, depending on the flavour you prefer.
- Smoked paprika: Adds an extra smoky flavour that works really well with the barbecue sauce.
- Light brown sugar: Just a tablespoon adds a little extra sweetness and helps balance the smoky flavours. You can leave it out if your BBQ sauce is already quite sweet.
- Salt and pepper: Add according to taste. You may not need much salt, depending on the BBQ sauce you’re using.
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Making Slow Cooker Pulled Chicken
This is such an easy recipe to prepare, with no need to brown the chicken or chop any vegetables beforehand.
Start by adding the brown sugar, smoked paprika and BBQ sauce directly to the slow cooker and giving everything a good stir.
Next, add the chicken thighs, turning them in the sauce so they’re coated as much as possible. There’s no need to add any extra water or stock, as the chicken will release juices during cooking.
Put the lid on and cook on low for 5 to 6 hours or high for 3 to 4 hours, until the chicken is tender and easily pulls apart. If you’re using chicken breasts instead of thighs, start checking them sooner, as they can dry out if cooked for too long. The chicken should reach an internal temperature of 75°C.
Once cooked, shred the chicken using two forks or a meat shredder. I usually find it easiest to do this directly in the slow cooker, so all the lovely BBQ sauce gets mixed through the shredded chicken.
Serve in brioche buns, wraps, jacket potatoes or with your favourite sides.
How Long Does Pulled Chicken Take in a Slow Cooker?
The cooking time will depend on whether you’re using chicken thighs or breasts, as well as your particular slow cooker.
Boneless chicken thighs: Allow approximately 5 to 6 hours on low or 3 to 4 hours on high.
Chicken breasts: These tend to cook a little quicker, so start checking after around 3 to 4 hours on low or 2 to 3 hours on high.
The chicken should be cooked all the way through, reaching an internal temperature of at least 75°C, and should shred easily with two forks. Try not to cook chicken breasts for longer than necessary, as they can become dry.
What to Serve With Slow Cooker Pulled Chicken
One of the things I love about pulled chicken is how versatile it is. You can serve it in so many different ways, making it a great recipe for family dinners or meal prep.
Here are a few ideas:
- Brioche buns: One of my favourite ways to serve it! Pile the chicken into toasted brioche buns and add some coleslaw for extra crunch.
- Sweet potato wedges: These go really well with the smoky BBQ flavours. You can make them in the air fryer while the chicken finishes cooking.
- Corn on the cob: A simple side dish that works particularly well with BBQ pulled chicken.
- Jacket potatoes: Spoon the chicken over a baked potato and add some grated cheese.
- Wraps or tacos: Add shredded lettuce, cheese and any other toppings you fancy.
- Rice: Serve the pulled chicken over rice with some steamed vegetables for an easy dinner.
- Loaded chips: Spoon the chicken over cooked chips, sprinkle with cheese and pop under the grill until melted.
Tips and Variations
- Use chicken thighs or breasts: Both work well, but I prefer thighs as they tend to stay juicier during slow cooking. If you’re using breasts, keep an eye on the cooking time.
- Adjust the sweetness: If your BBQ sauce is already quite sweet, you can reduce or leave out the brown sugar.
- Make it spicy: Add a little chilli powder, cayenne pepper or a splash of hot sauce for some extra heat.
- Use a different BBQ sauce: Try a smoky, honey or spicy barbecue sauce to change the flavour without needing to add lots of extra ingredients.
- Make more or less: You can easily adjust the quantities depending on how much chicken you have. Just make sure your slow cooker is an appropriate size for the amount you’re cooking.
- Thicken the sauce: Chicken thighs release quite a bit of liquid as they cook. If you find the sauce is too watery, remove the lid towards the end of cooking and allow it to reduce, or transfer the sauce to a saucepan and simmer until thickened.
How to Store and Reheat Slow Cooker Pulled Chicken
- In the fridge: Allow the chicken to cool and transfer it to an airtight container with the sauce. Store in the fridge for up to 3 days.
- In the freezer: Pulled chicken freezes really well. Divide it into portions and freeze in suitable containers or freezer bags for up to 3 months for best quality.
- To reheat: Defrost overnight in the fridge if frozen, then reheat in a saucepan or microwave until piping hot throughout. Add a splash of water if the sauce has become too thick.
More Slow Cooker Chicken Recipes
If you are looking for inspiration for more slow cooker chicken recipes the suggestions below might interest you:
- Slow Cooker Chicken Chasseur
- Slow Cooker Chicken Fajitas
- Slow Cooker Sweet and Sour Chicken
- Slow Cooker Chicken Casserole
- Slow Cooker Chicken Curry
- Slow Cooker Chicken and Chorizo
- Slow Cooker Chicken Salsa
- Slow Cooker Chicken Tikka Masala
Recipe Updated: 16th October 2026
This recipe has been completely updated with a simpler ingredient list, improved cooking instructions and new step-by-step photographs. I’ve also tested it using boneless chicken thighs, which make the pulled chicken lovely and tender. The original recipe used chicken breasts, which are still a great alternative.
Slow Cooker Pulled Chicken
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Equipment
Ingredients
- 900 g boneless chicken thighs (or 4 chicken breasts)
- 200 ml BBQ sauce
- 2 tsp smoked paprika
- 1 tbsp light brown soft sugar
- Salt and pepper to taste
Instructions
- Add the brown sugar, smoked paprika and BBQ sauce to the slow cooker and mix together.
- Add the chicken to the mixture and turn it so that it is coated as much as possible in the sauce.
- Put the lid on the slow cooker and cook on low for 5 to 6 hours or high for 3 to 4 hours. If you are using chicken breasts instead, check on them sooner as they are more likely to dry out. The chicken is ready when the internal temperature is 75°C and the meat easily falls apart.
- Using two forks, or a meat shredder, pull the chicken apart until it is all shredded. Mix it in with the sauce.
- Serve in brioche buns, wraps, jacket potatoes or with your favourite side dishes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.