Description
A tender, saucy shredded BBQ chicken that’s perfect for sandwiches, tacos, salads, or enjoyed on its own, made with simple pantry spices and cooked in a slow cooker.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb)
- 1 cup BBQ sauce
- 1/2 cup chicken broth
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp salt (optional)
- 1/2 tsp black pepper (optional)
- 1 tbsp apple cider vinegar (optional)
- 1 tsp Worcestershire sauce (optional)
- 1–2 tbsp brown sugar or honey (optional)
- 1 tsp smoked paprika (optional)
Instructions
- Pat the chicken breasts dry and season lightly with salt and pepper.
- Place the breasts in the bottom of a slow cooker in a single layer.
- In a medium bowl, whisk together the BBQ sauce, chicken broth, onion powder, and garlic powder. Stir in any optional vinegar, smoked paprika, or sweetener if using.
- Pour the sauce mixture evenly over the chicken so the breasts are mostly covered.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the internal temperature reaches 165°F.
- Remove the chicken to a cutting board. Shred the meat with two forks or a stand mixer.
- Return the shredded chicken to the slow cooker and stir well so the meat is coated in sauce.
- Taste and adjust seasoning as needed.
- If the sauce is thin, remove the lid and cook on high for 15–20 minutes to thicken.
Notes
For gluten-free, check BBQ sauce labels. Substitute with thighs for a different flavor profile and moisture. Store leftovers in airtight containers for 3–4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American