This slow Cooker BBQ pulled chicken only has 3 simple ingredients — chicken, BBQ sauce, and dry Italian dressing mix. Easy to make, this pulled chicken delivers tender, shredded chicken bursting flavor. Perfect for weeknight dinners, meal prep, game days, potlucks, or picnics, this chicken recipe comes together with minimal effort. Instructions to make this versatile BBQ pulled chicken in the Instant Pot are also included.

Ingredients For Slow Cooker BBQ Pulled Chicken

• Chicken Breasts or Thighs (boneless, skinless)
• BBQ Sauce
• Dry Italian Salad Dressing Mix 

How To Make Slow Cooker BBQ Pulled Chicken

Season chicken with salt & pepper.

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Shred chicken & return to slow cooker.

Instant Pot

1. Pour the broth (or water)  into the pressure cooker. Add the chicken.
2. Sprinkle the Italian salad dressing mix on top of chicken. Pour BBQ sauce over chicken. Do not stir.
3. Close lid and seal vent. Cook high pressure, 13 minutes. Natural release 10 minutes then quick release remaining pressure.
4. Shred chicken & return to the Instant Pot.

What cut of chicken should you use?

Since this is a pulled chicken recipe, it’s best to use boneless, skinless chicken whether it be breasts or thighs. Personally, I like to use chicken breasts so the recipe is written as such. Having said that, of course dark meat works just as well. If you do use dark meat, you don’t need to make any adjustments to the cook time.

What BBQ sauce should you use?

Grab your favorite BBQ sauce!  The sauce really makes or breaks the recipe in my opinion. If you don’t have any dietary restrictions, use whatever sauce you want. I tend to use my homemade slow cooker/electric pressure cooker (Instant Pot) BBQ sauce. It’s both paleo and whole30 compliant. If you’re following a low-carb lifestyle, G Hughes is my go-to store bought brand.

Do you need to use the homemade seasoning?

One of the main ingredients in this recipe is a Italian dry salad dressing seasoning. Making your own is so obviously healthier but of course you can store-bought. Unlike most recipes for dry Italian salad dressing, my version does not include sugar which makes is low-carb, paleo, and Whole30 compatible. 

Do you need to add additional liquid?

If you make this in the slow cooker, do not add any liquid outside of the BBQ sauce. The broth/water is only needed for the Instant Pot so it doesn’t burn..

How do you serve this?

How you serve this will depend on your dietary restrictions. The common way to serve pulled chicken is on a bun with some slaw slaw. For paleo, Whole30, or low-carb diets, ditch the bun & serve this plated with sides or in lettuce wraps.

How do you store leftovers?

Store leftover crockpot pulled chicken in the refrigerator for up to 4 days or freeze for up to 3 months.

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.

BBQ Recipes 

• Pulled Pork

• Sauce

• Brisket

• Pork Ribs

Crockpot BBQ Pulled Chicken

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This slow Cooker BBQ pulled chicken only has 3 simple ingredients — chicken, BBQ sauce, and dry Italian dressing mix. Easy to make, this pulled chicken delivers tender, shredded chicken bursting flavor. Perfect for weeknight dinners, meal prep, game days, potlucks, or picnics, this chicken recipe comes together with minimal effort. Instructions to make this versatile BBQ pulled chicken in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 pounds boneless, skinless chicken breasts or thighs
• 2 cups BBQ sauce
• 2 tablespoons Italian salad dressing seasoning (see below post for homemade)
• 1/3 cup low-sodium chicken broth or water (for Instant Pot)
• Salt & pepper to taste

Dry Italian Salad Dressing Mix

• 1 1/2 teaspoons oregano
• 1 teaspoons salt (or more)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon parsley
• 1/4 teaspoon celery salt
• 1/4 teaspoon basil
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme

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Instructions

Slow Cooker

1. Add all the ingredients to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6.
3. Shred chicken & return to slow cooker.

Instant Pot

1. Pour the broth (or water)  into the pressure cooker. Add the chicken.
2. Sprinkle the Italian salad dressing mix on top of chicken. Pour BBQ sauce over chicken. Do not stir.
3. Close lid and seal vent. Cook high pressure, 13 minutes. Natural release 10 minutes then quick release remaining pressure.
4. Shred chicken & return to the Instant Pot.

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