A simple chicken dish that serves the whole family and guests, in the slow cooker, with all the summery flavours you need… this is IT! Welcome to the latest in my Summer Slow Cooker Series. I give you – Honey Barbecue Pulled Chicken.
Once you’ve tasted this dish I guarantee you won’t be going back. It is so full of flavour but oh-so simple to prepare. It’s ideal for those warm evenings when you just want something delicious but can’t be bothered to cook over a hot stove.
Here we have gooey loveliness of the honey, the smoky summer flavours of homemade barbecue sauce and the heartiness of the chicken, all simmering along all day in your slow cooker until you’re ready to quickly whip up a meal and serve it up with bread rolls and a salad, perhaps some potatoes wedges.
It’s one of my favourite summer ‘dump’ recipes (where you stick it all in the slow cooker from the off, no need for browning), and we all love it on a weekend instead of a takeaway. This one is a win for the whole family and any guests you have coming round.
This is number 7 out of 12 in my Summer Slow Cooker Series. You can catch up with all of them over on Instagram, Facebook and TikTok too!
You’ll love this recipe because:
‘Dump’ everything in
Easy and inexpensive
Summery barbecue flavours
‘Dump’ everything in
FAQs about this Pulled Chicken Recipe
Can I prep this the night before?
Sure, put all of the ingredients into the slow cooker, put it in the fridge and then set it to cook the next day when you’re ready.
Can I freeze the leftovers?
Yes! Anything left over can be kept in the fridge for 3-4 days, or 3-4 months in the freezer.
Sometimes I like to go large and make a double batch so I have some for the freezer, which I am always happy I did when another day comes.
What should I serve with barbecue pulled chicken?
I like to use this as a filling in bread rolls and serve it with salad for a real summer-style meal. But you can do plenty of other things with it – as a pasta sauce, on top of a salad, filled in a wrap or baked potato… the possibilities are endless!
Can I use chicken thighs?
This recipe actually works really well with boneless, skinless chicken thighs, which is great because they’re much better value.
They may need slightly more cooking time than the breast, but they’re quite forgiving as they don’t dry out in the way that breast does.
Why is my sauce too runny?
How runny your sauce is will depend on how much water comes out of the chicken you are using.
If you find your sauce is too thin, take the cooked chicken out at the end of the slow cooking time, put the sauce onto the hob (in the slow cooker pan if yours is suitable for this. If not, a saucepan will do), and reduce the liquid by half until it’s thick and a spoon leaves a trail at the bottom of the pan. Shred the chicken and return to the sauce.
Can you recommend a slow cooker?
The one I love (which can be used on the hob too) is the Morphy Richards Sear & Stew Slow Cooker as it’s really light. If you have an induction hob, I would recommend the Lakeland Digital 6.5l Slow Cooker.
Fancy more Fakeaway Slow Cooker recipes?
- Pork Carnitas – Juicy, delicious, Mexican-style dish
- Beef Curry – A big hit for the weekend
- Chicken Enchiladas – A cheat’s way to flavour
Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Slow Cooker Honey Barbecue Pulled Chicken
Ingredients
- 600 g Chicken breast See notes
- 6 tbsp Tomato ketchup
- 4 tbsp Runny honey
- 3 tsp Mustard powder
- 4 tbsp Water
- 4 tbsp Dark brown sugar
- 3 tbsp Cider vinegar (or other vinegar)
Instructions
- Heat the slow cooker to medium.
- Place the chicken breasts into the bottom of the slow cooker.
- Mix the ketchup, honey, mustard powder, water, sugar and vinegar together. Pour all over the chicken.
- Place the lid on and cook for 3-4 hours (or 6-8 hours on low).
- OPTIONAL: If the sauce is to thin, remove the chicken breast and set aside. Reduce the sauce down on the hob, by heating over a medium heat for a few minutes, until a spoon leaves a trail at the bottom of the pan (like in the video above). Add the chicken back into the sauce.
- Shred the chicken and mix into sauce.
Notes
Be careful not to overcook chicken. Chicken thighs are usually OK but chicken breast can dry out if cooked for too long. Add more veg:
If you fancy some extras with your chicken, you could add onion or peppers for flavour and vitamins. Batch cook:
Feel free to double the ingredients and make another batch for the freezer for another day. Always a win for your future self! Sauce:
If your sauce is too runny and thin, don't worry. See the OPTIONAL point in the recipe method as you can simply reduce the sauce down for the ideal consistency.
Nutrition
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