BBQ Slow Cooker Pulled Chicken

Ingredients

• 15 ml (1 tbsp)olive oil
• 4 large (about 750 g)chicken breasts
• 5 ml (1 tsp)ground black pepper
• 5 ml (1 tsp)sea salt
• 240 ml (1 cup)barbecue sauce

Instructions

1. 1

   Oil the pot

   Pour the olive oil into the slow cooker pot. Brush it over the base with a pastry brush, or spread it with a piece of scrunched-up kitchen paper to help prevent the chicken sticking.

2. 2

   Prepare the chicken

   Cut each chicken breast lengthways into 2 or 3 pieces and place them in the slow cooker pot.

3. 3

   Season the chicken

   Add the salt and pepper, then toss the chicken to coat it evenly.

4. 4

   Add the sauce

   Pour over the barbecue sauce and stir briefly so the chicken is coated.

5. 5

   Slow cook

   Put the lid on and cook for 3–4 hours on high or 5–6 hours on low.

What is BBQ pulled chicken?

Pulled chicken is a tender, saucy dish associated with American barbecue cooking. Chicken is cooked until soft enough to separate into strands, then served with its cooking sauce.

This version keeps the ingredient list simple: barbecue sauce brings sweetness and tang, while the slow cooker does the long, gentle cooking with little attention needed.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 20g protein, 15g carbs, 4g fat.

The chicken provides most of the protein, while the barbecue sauce contributes most of the carbohydrates and the olive oil supplies some of the fat. Pair a serving with vegetables or salad for a more balanced plate.

Why use chicken breasts?

Chicken breasts are lean and cook relatively quickly compared with larger, fattier cuts. Cutting them lengthways into 2 or 3 pieces helps the portions sit evenly in the slow cooker.

Seasoning and sauce

Salt and pepper season the chicken before the sauce goes in, so the pieces are coated with both. A quick stir is enough to spread the barbecue sauce around the pot.

Barbecue sauces vary in sweetness, tang and saltiness, so the finished flavour will depend partly on the one you choose.

Getting tender chicken

The recipe gives two settings: 3–4 hours on high or 5–6 hours on low. Keep the lid on during cooking to maintain the slow cooker's heat and moisture.

Chicken should be thoroughly cooked and tender at the end of the stated time. Slow cookers can vary, so check that the pieces are cooked through before serving.

Serving ideas

Serve the saucy chicken in rolls or wraps, or alongside rice, potatoes or a crisp salad. A fresh, crunchy side provides contrast to the soft texture and rich barbecue flavour.

For a larger meal, add a vegetable side and let diners choose how much sauce they want with their portion.

Recipe notes & tips

• Oil the slow cooker pot before adding the chicken to help reduce sticking.
• Cut the chicken into 2 or 3 lengthways pieces, as directed, rather than leaving each breast whole.
• Toss the chicken with the salt and pepper before adding the sauce.
• Stir the sauce through just enough to coat the chicken.
• Use either the high or low cooking time given, and check the chicken is cooked through before serving.

Variations

• Choose a smoky sauce: use a smoky barbecue sauce for a deeper flavour.
• Add a little heat: choose a spicy barbecue sauce for a hotter result.
• Serve in rolls: spoon the cooked chicken into soft rolls for a sandwich-style meal.
• Use wraps: fill wraps with the chicken and add crunchy salad vegetables.
• Add a fresh side: serve with a crisp salad to balance the rich sauce.

Common mistakes to avoid

• Skipping the oil: the chicken may stick to the pot, so brush the base with oil first.
• Leaving breasts whole: large pieces may cook less evenly, so cut each one lengthways into 2 or 3 pieces.
• Uneven seasoning: toss the chicken with salt and pepper before pouring in the sauce.
• Over-stirring: a quick stir is enough to coat the chicken without needing to keep mixing.
• Lifting the lid repeatedly: heat escapes, so leave the slow cooker covered while it cooks.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a little sauce or water if the chicken seems dry.

Frequently asked questions