Crock Pot Shredded Chicken for Sandwiches

Crockpot Chicken Barbecue

Diana Rattray

Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
318 Calories
4g Fat
34g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 318
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 96mg 32%
Sodium 1164mg 51%
Total Carbohydrate 34g 13%
Dietary Fiber 0g 2%
Total Sugars 28g
Protein 37g
Vitamin C 5mg 23%
Calcium 45mg 3%
Iron 2mg 11%
Potassium 622mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious crockpot chicken barbecue is made with cooked and shredded chicken breasts. Feel free to use all or part chicken thighs in the dish. If you use chicken thighs instead of chicken breasts, they may be cooked for a longer period of time.

Feel free to use 1 1/2 cups of barbecue sauce along with the hot pepper flakes and garlic powder and skip the rest of the sauce ingredients. 

Serve these sandwiches for lunch or dinner with coleslaw and dill pickle slices, or make party-sized sliders.  


  • 1 pound boneless, skinless chicken breasts

  • 1 1/2 cups tomato ketchup

  • 3 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon cider vinegar

  • 1 teaspoon crushed red pepper flakes, or to taste

  • 1/2 teaspoon garlic powder

Steps to Make It

  1. Combine all ingredients for the sauce in the slow cooker.

  2. Add the chicken; turn to coat thoroughly with the sauce.

  3. Cook the chicken on high for 2 to 4 hours, or until chicken is fully cooked.

  4. Shred or chop the chicken and return it to the sauce in the pot. Mix thoroughly so all of the chicken is coated.

  5. You can keep the slow cooker on low or warm to keep the chicken warm for serving on soft or hard rolls.


  • While chicken breasts are a lean choice, chicken thighs are moister and hold up better in the slow cooker. Use half or all boneless chicken thighs in the recipe extra-tender barbecue.
  • Avoid overcooking the chicken breasts. Check the temperature after the 2 hours is up; 165 F is the minimum safe temperature for chicken.
  • Freeze leftover barbecue in airtight containers or bags for up to 3 months.

Recipe Variation

  • Replace the ketchup, brown sugar, Worcestershire sauce, soy sauce, and vinegar with 1 1/2 to 2 cups your favorite barbecue sauce.
  • For a smoky flavor, add about 1 teaspoon of liquid smoke to the sauce mixture. Or add a smoked flavor seasoning, to taste.