Barbecue Pulled Chicken

Barbecue Pulled Chicken cooks slowly in a tangy-sweet sauce that softens the meat and seasons it all the way through. The chicken turns out especially juicy, balanced, and perfect for piling onto sandwiches or plates.

Barbecue is something I can eat anytime, in any season. Sometimes that means stacking this pulled chicken onto a bun with slaw; other times it’s a generous plate with comfort-food sides like white cheddar mac and cheese and perfect deviled eggs. Add a side of maple baked beans and you have a full cookout spread.

For me, slaw isn’t optional with barbecue. I love the crunch and tang of healthy creamy coleslaw, but this chicken is also excellent with healthy broccoli slaw or something heartier like this collard green salad with Vidalia onion peach-glazed chicken. For even more inspiration, this roundup of sides for pulled pork sandwiches works just as well with pulled chicken.

Ingredients & Substitutions

• What cut of chicken is best for barbecue pulled chicken? Boneless, skinless chicken breasts are the best for clean shredding and even cooking. You can also substitute boneless skinless chicken thighs if you prefer darker meat that stays especially juicy.
• Cider vinegar: Provides the sharp backbone that defines classic barbecue flavor.
• Yellow mustard: Adds tang and depth without overpowering the sauce.
• Butter: Softens acidity and adds richness.
• Onion: Slowly cooks in the sauce, contributing sweetness and texture.
• Ketchup & Worcestershire sauce: Bring sweetness, umami, and familiarity.

See the recipe card below for full ingredients and quantities.

Variations on Barbecue Pulled Chicken

• Use pork instead. Substitute pork butt and cook on LOW for about 6 hours until fork-tender.
• Add smoky heat. Try the sauce from this baked bbq chicken breast recipe.
• Bake your own buns. These brioche buns are absolutely worth the effort.
• Serve it plate-style. Pair with sweet cornbread, southern cornbread recipe, southern cornbread dressing, or baked mac and cheese. Leftovers are great in wraps, folded into a warm tortilla, turned into an easy taco night, bbq chicken nachos, or pile it onto greens for a quick bbq chicken salad!

Professional Tips

• LOW heat gives the best texture. HIGH works, but LOW produces the juiciest chicken.
• Double the sauce if unsure. Extra sauce keeps leftovers moist and freezes well.
• Shred while hot. Pulling the chicken immediately prevents overcooking.

How to Make Barbecue Pulled Chicken

Use these steps to make perfect Barbecue Pulled Chicken every time.

Step 1: Slice the onion. Peel and slice the onion in half from root to tip, then slice thinly in the same direction so it cooks evenly.

Step 2: Combine all bbq sauce ingredients. Combine apple cider vinegar, water, brown sugar, mustard, pepper, salt, cayenne, lemon slice, onion, and butter in a saucepan. Simmer uncovered for about 20 minutes, until slightly reduced.

Step 3: Finish the sauce. Remove the lemon slice. Add ketchup and Worcestershire sauce, bring to a boil, then remove from heat.

Step 4: Add the chicken. Place 2–4 boneless, skinless chicken breasts in a slow cooker and pour the sauce over the top, making sure the chicken is fully covered.

Arrange the chicken evenly across the bottom of the slow cooker (crockpot).

Step 5: Slow cook gently. Cook on LOW for about 6 hours or HIGH for about 3 hours, until the chicken shreds easily.

Step 6: Shred the meat. Remove the chicken to a cutting board and shred with two forks while hot for the juiciest shredded chicken texture.

Step 7: Sauce and hold. Return the chicken to a serving dish, toss with reserved sauce, and cover loosely to keep warm.

Step 8: Make the slaw. Whisk together dressing ingredients, toss with coleslaw, and refrigerate at least 2 hours before serving.

Recipe FAQs

Before You Go

I hope you enjoyed this slow-cooked, saucy barbecue favorite. Be sure to explore more chef-tested comfort classics and easy dinner recipes on the site.