Name: Shredded BBQ Chicken
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American
Ingredients: 3 chicken breasts; 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce; 1/3 cup light brown sugar; 2 tbsp apple cider vinegar; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/4 tsp smoked paprika; 1/4 tsp chipotle chili powder (optional, adjust for heat); 1/4 tsp ground white pepper

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This Shredded BBQ Chicken is the ultimate easy, flavorful meal made with minimal effort. Simply toss the ingredients into your Crock-Pot and let the slow cooker do the work. The result? Tender, juicy chicken that’s perfectly coated in a rich, smoky barbecue sauce. Whether served on a sandwich or on its own, it’s a crowd-pleasing dish that’s perfect for any occasion.

Why You’ll Love This Recipe

Shredded BBQ Chicken is a simple yet delicious meal that requires only a few ingredients and very little prep time. The slow cooking process makes the chicken incredibly tender, while the combination of sweet, smoky, and tangy flavors from the barbecue sauce and seasonings takes the dish to the next level. It’s an incredibly versatile meal—serve it on a sandwich, over rice, or in tacos! Plus, the Crock-Pot ensures that you can set it and forget it, making it perfect for busy days. Shredded BBQ Chicken

Ingredients

3 chicken breasts
1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chipotle chili powder (optional, adjust for heat)
1/4 tsp ground white pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Place the chicken breasts in the Crock-Pot and set the heat to low.
In a separate bowl, combine the barbecue sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder (if using), and white pepper. Stir well to combine.
Pour the barbecue sauce mixture over the chicken breasts in the Crock-Pot. Stir gently to coat the chicken evenly with the sauce.
Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
Once the chicken is cooked, shred it using two forks while still in the Crock-Pot, mixing it with the sauce to ensure the chicken is well-coated.
Serve the shredded BBQ chicken on buttered and toasted hamburger buns.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 8 servings

Variations

Spicy BBQ Chicken: Add extra chipotle chili powder or a few dashes of hot sauce for a spicy kick.
Low-Carb Version: Serve the shredded BBQ chicken over a bed of greens or in lettuce wraps instead of on buns for a low-carb option.
BBQ Chicken Tacos: Serve the shredded chicken in soft corn tortillas with fresh toppings like avocado, cilantro, and lime for BBQ chicken tacos.
BBQ Chicken Salad: Top a salad with the shredded BBQ chicken, adding corn, black beans, and a creamy dressing for a full meal.

Storage/Reheating

Storage: Store any leftover shredded BBQ chicken in an airtight container in the refrigerator for up to 3-4 days.
Freezer-Friendly: This recipe can be frozen for up to 2-3 months. Store the shredded chicken and sauce in a freezer-safe container. When ready to use, let it thaw in the fridge overnight and reheat on the stove or in the microwave.
Reheating: Reheat in the microwave for 1-2 minutes or on the stove over low heat, adding a little bit of water or extra barbecue sauce to prevent drying out.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts in the Crock-Pot. Just make sure to add an additional 30-60 minutes to the cooking time.

2. Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well for this recipe. They will stay extra juicy and flavorful.

3. Can I make this recipe without apple cider vinegar?

Yes, if you don’t have apple cider vinegar, you can substitute it with regular vinegar or lemon juice for the necessary acidity.

4. Can I make this recipe in the Instant Pot?

Yes, you can! Cook the chicken breasts on high pressure for 12-15 minutes, then shred and mix with the sauce. It will cook much faster in the Instant Pot.

5. Can I use a different type of barbecue sauce?

Absolutely! Feel free to use your favorite brand or homemade barbecue sauce. Different sauces will add a variety of flavors, from tangy to sweet or spicy.

6. How can I make the sauce thicker?

If you prefer a thicker sauce, you can remove the chicken once it’s done and reduce the sauce by simmering it on the stovetop for 5-10 minutes to thicken it before mixing it back with the shredded chicken.

7. Can I double this recipe for a larger crowd?

Yes, you can easily double the ingredients to make a larger batch. Just ensure that your Crock-Pot is large enough to accommodate the extra chicken.

8. How do I know when the chicken is done cooking?

The chicken will be fully cooked when it reaches an internal temperature of 165°F (74°C) and easily shreds with a fork.

9. Can I make this ahead of time?

Yes, you can prepare the chicken and sauce and store them in the refrigerator overnight before cooking. Just set the Crock-Pot to cook the next day.

10. How can I make this more tangy?

To add more tang, try increasing the amount of apple cider vinegar or add a tablespoon of Dijon mustard to the sauce mixture.

Conclusion

This Shredded BBQ Chicken made in the Crock-Pot is the perfect hands-off recipe for a flavorful, easy meal. With just a few ingredients and minimal prep, you’ll have a delicious, tender chicken that’s perfect for sandwiches, tacos, salads, and more. Whether you’re feeding a crowd or meal prepping for the week, this recipe will become a go-to in your kitchen!