Pulled Chicken Crock Pot Bbq Chicken

My oven broke earlier this week and as I type this it is currently in pieces across the kitchen while Zach works on repairing it. If all goes as planned, we’ll be back in the baking business by the end of the day, but just in case it doesn’t I have a batch of Crock Pot BBQ Chicken simmering in my slow cooker and ready to go for dinner tonight. This Crock Pot BBQ Chicken has come in handy a lot this week while I’ve been oven-less, but it’s actually been my go-to dinner option for the past few summers. It’s a great and simple dinner option any time of the year, but especially during the summer when the weather’s too hot and humid for me to feel like turning on the oven. Preparation involves the following:

Pour BBQ sauce (I use Sweet Baby Ray’s) and spices in crockpot. Add Chicken and cover with sauce. Cook. Shred. Enjoy.

Boom, done. Delicious. And yes, I do use a pre-made BBQ sauce as the base for this recipe, though I also add other seasonings and spices to really develop the flavor. This is how I’ve made this Crock Pot BBQ Chicken for years and it keeps it simple, something you can toss together in the morning before you go to work without a second thought and it’ll be ready to serve when you walk back through the door in the evening. That said I may also be working on developing my own BBQ sauce, which I’ll definitely link to whenever I get that down 100%… stay tuned. Until then I’m sharing this well-tested and well-loved pulled chicken recipe, It tastes great on a fresh roll but I also enjoy eating it by the forkful out of a bowl, no roll required.

Can you overcook chicken in a slow cooker?

Yes, overcooking your chicken will result in meat that is tougher and drier than desired. For best results, monitor your chicken for it to reach a temperature of 160F and it should be easy to shred. For this recipe that means cooking it around 3-4 hours on high, or 6-7 hours on low.