Description
This simple and delicious Shredded BBQ Chicken is made in the Crock-Pot, with minimal effort. Just throw in the ingredients and let the slow cooker do the work for a tender, flavorful meal. Perfect on its own or served on a sandwich!
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
Instructions
- Place the chicken breasts in the Crock-Pot and turn 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, and white pepper. Stir well to combine.
- Pour the barbecue sauce mixture over the chicken breasts in the Crock-Pot. Use a spoon to stir and coat the chicken evenly.
- 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 done, use two forks to shred the chicken while still in the Crock-Pot, mixing it with the sauce until well coated.
- Serve the shredded BBQ chicken on buttered and toasted hamburger buns.
Notes
- If you prefer a spicier version, add more chipotle chili powder or a dash of hot sauce.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika for more depth.
- This shredded BBQ chicken can be used in tacos, wraps, or as a topping for salads.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 16g
- Sodium: 730mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 75mg
