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This Healthy Shredded BBQ Chicken Crock Pot recipeis 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 thecrockpot does all the work! It's also Gluten-Free + Low-Calorie + Low-Carb!
Jump to:
- Why You Will Love This Crock Pot BBQ Chicken Recipe
- Ingredients
- Variations
- How to Make Crock Pot Shredded Chicken
- Expert Tips
- Serving Suggestions
- Recipe FAQs
- More Best BBQ Recipes
- Healthy BBQ Pulled Chicken Crock Pot
Let's talk some BBQ! This healthy BBQ chicken recipe is so easy! Even a fifth grader could do it. Just toss everything in the pot and sitback while it does its magic, or in my case, run around like a crazy person gettingall 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 agluten free bun. I servedroasted broccoli and baked frenchfries on the side. It was a comforting meal and I'm sure I'llbe 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 doesall the work for you. It's like cooking magic. I reallydon't know what I'd do without my crockpot. It saves me so much time from having to cookmeals and turn out even more delicious.
- Juicy Tender Chicken: Slow cooking the chickenon low over multiple hours gives it areal 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.
- Chicken broth: I recommend using a low-sodium chicken broth for more control over the sodium.
- BBQ sauce: Use my low-sugar BBQ sauce 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 Shredded Chicken 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 low-calorie potato salad.
Recipe FAQs
Can I make a double batch?
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.
Can you overcook chicken in a Crock Pot?
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
- Healthy Crockpot BBQ Wings {GF, Paleo, Low Cal}
- BBQ Chicken Taco Bowls {GF, Low Cal}
- Meal Prep BBQ Meatballs in Muffin Tins {Paleo, GF, Low Cal}
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
Megan Olson
This Healthy BBQ Chicken Breast in a Crockpot recipe is perfect for meal prep for make ahead lunch and dinner. Protein packed & made low in sugar with only 3 ingredients.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 5 minutes mins
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 164 kcal
Ingredients
- 1 ¼ lb boneless skinless chicken breasts
- ¼ cup low sodium chicken broth
- 1 cup low sugar BBQ sauce
Instructions
Place all ingredients in a crockpot.
Cook on low 6-8 hours or 3-4 hours on high.
Break apart the meat with a wooden spoon or two forks to shred in the crockpot.
Serve immediately over a gluten free bun or on a salad. Instant Pot version is here.
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.
- Cook on Low Heat: Slow cooking is best so it's preferable to cook the chicken for longer on low heat.
Nutrition
Serving: 1cupCalories: 164kcalCarbohydrates: 0.2gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 91mgSodium: 169mgPotassium: 537mgSugar: 0.02gVitamin A: 43IUVitamin C: 2mgCalcium: 8mgIron: 1mg
Tried this Recipe? Let me know!Let us know how it was!
About Megan
Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.
