Description
This Slow Cooker Pulled BBQ Chicken recipe is an easy and flavorful meal perfect for busy days. Tender chicken breasts are slow-cooked with a homemade barbecue sauce blend, shredded, and then coated in a smoky, tangy sauce. Serve it on toasted buns for classic sandwiches or use in wraps, salads, or tacos for a versatile, crowd-pleasing dish.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts
BBQ Sauce Mixture
- 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
- 1/4 tsp ground white pepper
Optional
- Slow cooker liner (optional)
Instructions
- Prepare the chicken: Place fully thawed boneless skinless chicken breasts in the slow cooker, ensuring they lie flat at the bottom.
- Mix the sauce: 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 ground white pepper. Stir thoroughly until the mixture is well blended.
- Coat the chicken: Pour the prepared BBQ sauce mixture evenly over the chicken breasts in the slow cooker, making sure each piece is fully coated.
- Cook low and slow: Cover the slow cooker with its lid and cook the chicken on low for 6 to 7 hours, or alternatively on high for 3 to 4 hours, until the chicken is tender and easily shreddable.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it thoroughly with the sauce so all the shredded pieces are well coated.
- Serve: Serve the pulled BBQ chicken hot on toasted, buttered buns for sandwiches, or use as a filling for wraps, salads, or tacos according to your preference.
Notes
- Ensure the chicken is fully thawed before placing it in the slow cooker for even cooking.
- Using a slow cooker liner can make cleanup easier but is optional.
- You can adjust the amount of chipotle chili powder to control the spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This chicken is great for meal prep and freezes well for up to 2 months.
