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This Healthy Shredded BBQ Chicken Crock Pot recipe is perfect for meal prep to use for make-ahead lunch and dinner. Protein-packed and made low in sugar with only 3 ingredients. This BBQ pulled chicken makes a healthy meal and the crockpot does all the work!
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Let’s talk some BBQ! This healthy BBQ chicken recipe is so easy! It’s one of my go to healthy recipes for summer gatherings! Even a fifth grader could do it. Just toss everything in the pot and sit back while it does its magic, or in my case, run around like a crazy person getting all your work done.
For me, no matter what’s going on in my life eating healthy is a priority. When life is crazy, you need to get a little creative to get it done. It’s not a matter of willpower. It’s a matter of planning, juggling, and being creative.
When I made this last week, I died and went to heaven devouring mine on a gluten free bun. I served roasted broccoli and baked french fries on the side. It was a comforting meal and I’m sure I’ll be eating again and again all summer long.
While I love it in the slow cooker you can also make Instant Pot BBQ Chicken if you need it ready much quicker!
Why You Will Love This Crock Pot BBQ Chicken Recipe
- Low-Effort Cooking: The crockpot does all the work for you. It’s like cooking magic. I really don’t know what I’d do without my crockpot. It saves me so much time from having to cook meals and turn out even more delicious.
- Juicy Tender Chicken: Slow cooking the chicken on low over multiple hours gives it a real infused BBQ taste. So good! In the end, the chicken is so juicy and tender, that it shreds easily with a spoon.
- Low Carb: Use my low-sugar BBQ sauce to make BBQ shredded chicken that’s lower in carbohydrates.
Ingredients
All you need are three simple ingredients to make BBQ chicken in a Crock Pot. Here’s a look at what you need:
- Chicken breasts: Use skinless and boneless for less fat and also to make the prep much easier.
- BBQ sauce: Use my keto barbecue sauce recipe made with a few simple pantry staples. You can also use store-bought BBQ sauce if you prefer.
Variations
- Spicy: If you like your BBQ sauce with a bit of heat feel free to add some cayenne pepper, chipotle chili powder, or red pepper flakes to the sauce.
- Chicken Thighs: You can swap the breasts for chicken thighs. They make a more budget-friendly option at times. Just make sure you use boneless and skinless and adjust the cooking time accordingly.
- Buffalo Chicken: Swap the BBQ sauce for buffalo sauce instead.
- No Sauce: If you want to make shredded chicken without any sauce I recommend this Instant Pot BBQ Chicken Breasts recipe instead.
How to Make Crock Pot Shredded Chicken
Step 1: Cook the chicken breasts. Place all the ingredients in your Crock Pot. Cook on low for 6-8 hours or 3-4 hours on high.
Step 2: Shred the chicken. Use two forks to shred the chicken in the slow cooker.
Expert Tips
- Storing: Transfer the pulled BBQ chicken to an airtight container. Once it’s fully cooled store in the fridge for up to four days or in the freezer for up to three months. Reheat in a skillet on the stove or in the microwave. You may want to add a bit of liquid if cooking on the stove to help it reheat.
- Shredding the Chicken: It’s best to do this step while the chicken is still warm as the chicken shreds more easily.
- Cook on Low Heat: Slow cooking is best so it’s preferable to cook the chicken for longer on low heat.
Serving Suggestions
Serve up your Crock Pot BBQ pulled chicken on a gluten-free bun or your favorite roll or bread! It also works in a wrap or served up in lettuce leaves for the ultimate low-carb comfort food.
Add some toppings if you want! Chopped onion, pickles, jalapeno slices, and low-calorie coleslaw are just a few ideas.
Round out your meal with some air fryer sweet potato fries or zucchini parmesan fries. Then pile on some veggies like
In the summer it’s great with some cold sides like this Greek yogurt broccoli salad or the healthiest potato salad!
Recipe FAQs
Sure thing! That’s an excellent idea for meal prep to make life easy or if you’re serving a crowd. Just make sure you don’t overload your slow cooker too much or the chicken may require more time to cook. It’s ok to stack the chicken in two layers but I do recommend moving the chicken halfway through cooking to make sure the breasts all cook evenly.
Yes, you can. While it is less likely to happen if you keep an eye on it, it can happen. The chicken cooks in liquid to help keep it moist but if it dries out this could lead to dry chicken. Cooking times may vary by slow cooker and also the size and thickness of your chicken breasts. I generally recommend checking it about two-thirds through the cooking time. For best results, use a thermometer to check the temperature of your chicken is 165°F.
More Best BBQ Recipes
If you tried this BBQ pulled chicken recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy BBQ Pulled Chicken Crock Pot
Ingredients
- 1 ¼ lb boneless skinless chicken breasts
- ¼ cup low sodium chicken broth
- 1 cup low sugar BBQ sauce, or BBQ sauce of choice
Instructions
- Place all ingredients in a crockpot. Cook on low 6-8 hours or 3-4 hours on high. Then release the pressure and carefully remove the lid.
- Break apart the meat with a wooden spoon or two forks to shred in the crockpot.
- Serve immediately over a high fiber bun, gluten free bun, tortilla wrap, or on a salad.
Video
Notes
- Each serving is ~ 1 cup.
- Storing: Transfer the pulled BBQ chicken to an airtight container. Once it’s fully cooled store in the fridge for up to four days or in the freezer for up to three months. Reheat in a skillet on the stove or in the microwave. You may want to add a bit of liquid if cooking on the stove to help it reheat.
- Shredding the Chicken: It’s best to do this step while the chicken is still warm as the chicken shreds more easily.
- Cook on Low Heat: Slow cooking is best so it’s preferable to cook the chicken for longer on low heat.
- Try the Instant Pot version with my BBQ Chicken in Instant Pot!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Even my picky eater loved this. It was really good and so easy!!
Glad you enjoyed it!
Delicious, healthy and easy! Can’t go wrong with this recipe! Thanks!
Can you do this without a crock pot or instant pot? Just in a cast iron pot in the oven?
Yes, you could bake chicken in the oven then shredded it. I personally have done that and can say 100% it’s much better in a slow cooker or instant pot because there’s more moisture and tenderness in the meat cooked that way. So yes, you can do that but results will be different.
Could you use frozen chicken breasts?
Yes, you can. You will need to cook longer to account for them being frozen probably 1 hour at least I would account for.
Hello, Can this be frozen for easy meals during the week?
Yes!
Why do you use apple cider vinegar in the instant pot version but not the slow cooker version of the crockpot bbq chicken? also less broth and no garlic powder?
I’m a little confused by the BBQ sauce recipe. When I click on your homemade BBQ sauce recipe, it says it makes 2.5 cups of sauce (4 T. per serving x 10 servings = 2.5 cups), but I only got 1 cup of sauce. When making the BBQ chicken, do I use everything yielded by the homemade BBQ sauce recipe or half of the amount yielded by the BBQ sauce recipe? Thank you!
Hi Val! You use 1 cup of the low sugar sauce for the BBQ chicken recipe!
Is the “166 calorie” with the Udi’s bun or without? Thanks!
Without