BBQ PULLED CHICKEN (INSTANT POT OR SLOW COOKER) is a super simple summer classic that satisfies the entire family. All of the flavor comes from a 10-minute BBQ sauce that will have you licking your plate!
I’ve been making my 0 SmartPoint Naturally-Sweetened BBQ Sauce for years now. It’s always a crowd-pleaser: smoky, tangy, and just the right mount of sweetness. Many bottled BBQ sauce tend to be too sweet for my taste, and they end up being really high in points. I’m not a fan of artificial sweeteners either, so the sugar-free versions aren’t my favorite.
I typically use the sauce to top grilled chicken, but I wanted a no-fuss alternative with the same great flavor. This pulled chicken is even better. It gets so tender and juicy. Plus, you’ll have extra BBQ sauce to add on top. All for 0 SmartPoints!
Cooking Methods for BBQ PULLED CHICKEN (INSTANT POT OR SLOW COOKER)
I’ve included cooking methods for both Instant Pot and slow cooker methods to giver you some flexibility. If I’m going to have guests over or want to make this to take to a BBQ, I like to make it in the slow cooker for easier transfer and serving. I like the Instant Pot method for a quicker weeknight options. Or, more frequently, if I forgot to set the slow cooker earlier in the day. 🙂
Honestly, you could probably even do this on the stove top, though I haven’t tried that out. I would think simmering in the sauce for about 30-45 minutes would do the trick. Let me know if you try it that way.
Serving options
You could definitely go the classic route and serve this on a bun with some Easy Coleslaw. In fact, that’s my favorite sandwich of all time.
But don’t think you’re stuck with sandwiches all week. Since I only use about half of the BBQ sauce to cook the chicken, the result is a very subtle BBQ flavor. I like doing this so I can use it in other dishes that call for pre-shredded chicken like my Cheesy Chicken Tamale Bake
or Lazy Chicken Fried Rice. The chicken is also great on top of a baked potato, in nachos or quesadillas… there really are so many options.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though. So I’ll see it there!
BBQ Pulled Chicken
Ingredients
- 2 lbs boneless, skinless chicken breast (about 4 medium)
- 1 onion, sliced
- 3 cloves garlic, minced
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional if you like a little kick)
- 1 cup Naturally Sweetened BBQ Sauce
- Easy Coleslaw (optional for topping)
Instructions
- Prepare BBQ sauce. While sauce is simmering for 10 minutes, cut your onion and garlic.
Slow Cooker Instructions
- Grease insert with nonstick cooking spray. Layer onions and garlic first, then top with chicken. Season chicken with all spices, then top with 1 cup BBQ sauce.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours. Shred with forks and drain a bit if there is a lot of excess liquid.
- To serve, add more BBQ sauce on top.
Pressure Cooker Instructions
- Grease insert with nonstick cooking spray. Mix together 1/3 cup of water and 1/2 cup of your sauce in the bottom of the insert, then add chicken.
- Season chicken with spices. Scatter onions and garlic on top of chicken, then drizzle with another 1/2 cup of sauce.
- Close lid, making sure the pressure cooker is sealed. Pressure cook 20 minutes, then quick release until the steam is gone.
- Shred with forks and drain a bit if there is a lot of excess liquid. To serve, add more BBQ sauce on top.
Maybe this is a silly question, because I’m new to #teambbq or pulled…any protein, really. But do I serve the onions and garlic with the chicken? Or just the pulled chicken with extra sauce?
Welcome to the team! 😉 Yes, serve those onions and garlic right in the chicken. They add tons of flavor.
Hi there!!
I am going to make this sauce and the chicken, but my husband likes buffalo chicken and I like bbq. I was going to just make the chicken without sauce in the instant pot, add sauce later type dinner. How would I cook 3 chicken breasts in the instant pot to shred? I’ve attempted shredded chicken via the instant pot and they have always turned out chewy!!
3 chicken breasts
1 cup chicken broth
Salt and pepper
20 minutes pressured cook? (Or poultry button) ?
20 minutes seems like a long time, I’ve seen recipes that say 10 minutes?
New to the instant pot family!
Helllp!
Hi, Erin! Sorry for the late repose. Just saw this! Did it work out okay that way? Sounds like a good method to me!
Can’t wait to try this next week! Your recipes are amazing!
Thank you so much, Meg! Hope you liked it.
I made this for dinner and ate it on a low carb bun for a meal total of 2 points! The chicken was delicious! I will definitely be making it again. Thank you for all you do!!
Yay!! So happy it was a hit for you. I can’t wait to make it all summer.
I made the slaw, sauce and chicken(instant pot) the whole recipe was real good! My husband liked it all except the slaw…. I loved the slaw, maybe because I am used to the non fat yogurt and light mayo…. either way two thumbs up! Thank you!
Yay! Happy y’all liked most of it. I usually don’t like coleslaw too much because it’s too rich and sweet for me, so it makes sense that this version didn’t quite do it for your husband if he’s used to traditional slaws. At least you liked it!
When I saw your IG post I quickly ran over here to get the recipe and add it to next week’s menu. I am going to try it with the pork. Would you say the cooking time for the pork would be the roughly the same time as the chicken?
Awesome! Yes, I’m pretty sure the cooking time would be the same. If anything, you might need to cook the pork just a bit longer. Let me know how it turns out!
This looks amazing! I’m new to the pressure cooker world and mine has three pressure cooker settings: high, medium, and high. Which setting do you recommend for the 20 min cook time?
Hi there! To be honest, I’m not really sure about that since I have an Instant Pot. A quick google search told me that high would probably be the best option. I would try it that way, keeping an eye on it to make sure it doesn’t give you a burn notification. If that happens, just add some water and return to high pressure. Hope this helps! If you try it out that way, let me know how it goes.
I made this recipe yesterday. The chicken was so tender and shredded beautifully and both the chicken and sauce were delicious! Highly recommend! 🙂
Thank you so much!!
Thank you or sharing this recipe! The chicken turned out amazing and that sauce is f’in delicious!!! It is going to be my go-to sauce. You should bottle that stuff.
This makes me so happy! Thank you for the 5-star review. 🙂
Do you use any sort of insert in your Instapot for this recipe or just in the original pot?
Just the original pot. 🙂
I made chicken in the IP and the sauce and the slaw, wonderful flavor and low points. used the electric mixer to shred the chicken. looking forward to trying other recipes on the site.
So glad you liked the recipes, Larry!