I love how easy this recipe is to make — I just throw everything into the slow cooker and let it work its magic. The combination of ketchup, brown sugar, mustard, and honey gives the sauce a balance of tangy, sweet, and smoky notes that make the chicken irresistible. It’s also super versatile; I can serve it in rolls with coleslaw, pile it on top of fries, or even use it in wraps or baked potatoes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢600 g (1.3 lb) 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)
Directions
I heat my slow cooker to HIGH.
I place the chicken breasts into the bottom of the slow cooker.
In a small bowl, I mix together the ketchup, honey, mustard powder, water, brown sugar, and vinegar. I pour this mixture all over the chicken.
I place the lid on and cook on HIGH for 2–3 hours (or on LOW for 5–6 hours) until the chicken is tender and easy to shred.
If the sauce seems too thin, I remove the chicken and transfer the sauce to a saucepan. I simmer it over medium heat for a few minutes until it thickens enough to coat the back of a spoon. Then I add the chicken back in.
I shred the chicken using two forks and stir it through the sauce until it’s fully coated and glossy.
Servings and Timing
This recipe serves 4 people. It takes about 5 minutes of prep time and 3 hours of cooking time, for a total of 3 hours and 5 minutes.
Variations
I sometimes use chicken thighs instead of breasts because they stay moist even after long cooking. If I want to add more depth of flavor, I include a dash of smoked paprika or Worcestershire sauce. I also like to toss in sliced onions or bell peppers for a boost of sweetness and texture. For a spicier version, I add a little chili powder or hot sauce to the mix.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, I warm the chicken gently on the stove over low heat or in the microwave, adding a splash of water if the sauce has thickened too much. It tastes just as good reheated — sometimes even better!
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use thighs because they stay juicy and flavorful after slow cooking.
Can I make this without a slow cooker?
Yes, I cook it in a covered ovenproof dish at 160°C (320°F) for about 1.5 to 2 hours, or simmer gently on the stovetop until tender.
Can I make the sauce thicker?
If the sauce is too runny, I remove the chicken and simmer the sauce on the hob until it reduces and thickens.
Can I make it ahead of time?
Definitely. I make it the day before, store it in the fridge, and reheat it gently before serving — the flavor deepens overnight.
What can I serve with pulled chicken?
I love serving it in brioche rolls with coleslaw, or over rice, pasta, or baked potatoes. It also tastes amazing on nachos or pizza.
Can I add vegetables to the slow cooker?
Yes, I sometimes add onions, peppers, or even corn for extra flavor and nutrition.
Is this recipe freezer-friendly?
Yes, it freezes perfectly. I portion it into containers, freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Can I make it less sweet?
Sure. I simply reduce the amount of honey or brown sugar slightly and add a bit more vinegar for a tangier flavor.
How do I know when the chicken is ready?
It’s done when it easily shreds apart with two forks and is fully coated in the sauce.
Can I double the recipe?
Yes, I often double it for meal prep or to feed a crowd. I just make sure not to overcrowd the slow cooker so the chicken cooks evenly.
Conclusion
This Honey Barbecue Pulled Chicken is the ultimate easy comfort food — sticky, smoky, and full of flavor. I love how it takes just a few minutes to prepare but tastes like it’s been slow-cooked all day. Whether I serve it in rolls, wraps, or over a pile of fries, it always hits the spot and never fails to impress.
A sweet, smoky, and tangy Honey Barbecue Pulled Chicken made effortlessly in the slow cooker. Tender shredded chicken is coated in a sticky barbecue-style sauce that’s perfect for sandwiches, wraps, or loaded fries.
Ingredients
600 g (1.3 lb) chicken breast
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 HIGH.
Place the chicken breasts in the bottom of the slow cooker.
In a small bowl, mix together ketchup, honey, mustard powder, water, brown sugar, and vinegar until well combined.
Pour the sauce mixture evenly over the chicken.
Cover and cook on HIGH for 2–3 hours, or on LOW for 5–6 hours, until the chicken is tender and easily shredded.
If the sauce is too thin, remove the chicken and transfer the sauce to a saucepan. Simmer over medium heat until it thickens, then return the chicken to the sauce.
Shred the chicken with two forks and stir until it’s fully coated and glossy.
Serve hot in rolls, wraps, over rice, or with fries.
Notes
Use chicken thighs instead of breasts for extra juiciness.
Add smoked paprika, Worcestershire sauce, or chili powder for deeper flavor or spice.
Include onions or peppers in the slow cooker for added sweetness and texture.
Reduce honey or sugar slightly for a tangier, less sweet sauce.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently on the stove or in the microwave, adding a splash of water if needed.
