Slow Cooker Pulled BBQ Chicken
There's nothing quite like the aroma of Slow Cooker Pulled BBQ Chicken wafting through our cozy Manhattan apartment. The kids often request this dish after a busy day at school, and Donald loves it because it's both hearty and delicious. What's truly magical is how effortlessly it pulls together, allowing me to focus on spending quality time with my family without sacrificing flavor.
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My one-pot dishes like this Slow Cooker Pulled BBQ Chicken are lifesavers on hectic nights when everyone's schedule is jam-packed. Crockpots are game-changers, doing all the work while I'm out with the kids or attending to errands. If you're hunting for more family-friendly meals, check out my Easy Crockpot Taco Spaghetti with Cheesy Goodness.
Why you’ll love this recipe
This recipe is a family-favorite for several reasons. It's incredibly simple to prep with minimal ingredients and cooking time. Plus, the kids can't get enough of its savory-sweet BBQ flavor. It’s perfect for weekend gatherings or when you want to make something special without the fuss.
Ingredients
- 3 chicken breasts
- 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground white pepper
Step-by-step instructions
- Place the chicken breasts in the Crock-Pot and set the heat to low.
- In another bowl, mix the Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Stir it all together with a whisk.
- Pour this mixture over the chicken in the Crock-Pot. Make sure every piece is coated well.
- Cover and cook for 6-7 hours on low, or 3-4 hours on high, until the chicken is tender and shreds easily.
- Once done, shred the chicken using two forks, mixing it well with the sauce in the pot.
- Serve this savory dish on buttered, toasted hamburger buns.
Recipe tips & variations
Try experimenting with different BBQ sauces to change the flavor profile slightly. If you're a spice lover, add more chipotle chili powder for a kick, or toss in some red pepper flakes for extra heat.
Storage & reheating
Store any leftovers in an airtight container in the fridge. For reheating, simply warm in the microwave or on the stovetop over low heat until warmed through.
FAQs
Can I use frozen chicken for Shredded BBQ Chicken in the Crock Pot?
Yes, you can. Just make sure to adjust the cooking time slightly longer to ensure it's thoroughly cooked.
What type of BBQ sauce works best for shredded BBQ chicken?
I adore using Sweet Baby Ray’s, but feel free to use your favorite brand or any homemade sauce for a personal touch.
How do I keep Crock Pot BBQ chicken from drying out?
Ensure your chicken is thoroughly coated in sauce, and avoid overcooking it. A little extra liquid like chicken broth can also help if needed.
Can I make shredded BBQ chicken ahead of time or freeze it?
Absolutely! It's ideal for meal prep. Once cooked, it can be frozen in portions for convenient meals later on.
Recipes you may like
Discover more delightful crockpot meals:
- Easy Crockpot Taco Spaghetti with Cheesy Goodness
- Creamy Crockpot Chicken Spaghetti Delight
- Creamy Spaghetti Alla Carbonara Delight
Slow Cooker Pulled BBQ Chicken
- Total Time: 6-7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A family-friendly recipe for slow cooker pulled BBQ chicken that is hearty, delicious, and easy to prepare.
Ingredients
- 3 chicken breasts
- 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp ground white pepper
Instructions
- Place the chicken breasts in the Crock-Pot and set the heat to low.
- In another bowl, mix the Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Stir it all together with a whisk.
- Pour this mixture over the chicken in the Crock-Pot. Make sure every piece is coated well.
- Cover and cook for 6-7 hours on low, or 3-4 hours on high, until the chicken is tender and shreds easily.
- Once done, shred the chicken using two forks, mixing it well with the sauce in the pot.
- Serve this savory dish on buttered, toasted hamburger buns.
Notes
- Try experimenting with different BBQ sauces to change the flavor profile slightly.
- If you're a spice lover, add more chipotle chili powder for a kick, or toss in some red pepper flakes for extra heat.
- Store any leftovers in an airtight container in the fridge. For reheating, simply warm in the microwave or on the stovetop over low heat until warmed through.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 75mg
