Shredded BBQ Chicken (Crock Pot Recipe) is the perfect meal for any occasion. This dish combines juicy chicken with a rich barbecue sauce, making it ideal for family dinners, game days, or casual gatherings. The simplicity of this recipe lies in its set it and forget it nature; just toss the ingredients into your crockpot and let it do the work. You’ll love how versatile this shredded BBQ chicken can be—serve it on sandwiches, over rice, or even with a side of veggies!
Why You’ll Love This Recipe
- Effortless Preparation: Just combine your ingredients and let your crockpot handle the cooking.
- Mouthwatering Flavor: The blend of barbecue sauce, spices, and tender chicken creates an irresistible taste.
- Versatile Serving Options: Enjoy it on its own, in sandwiches, or as a topping for nachos—perfect for any meal!
- Meal Prep Friendly: Make a big batch and store leftovers for quick meals throughout the week.
- Family Favorite: Kids and adults alike will love this deliciously simple dish.
Tools and Preparation
Before you start cooking, gather your tools to make the process smooth and efficient.
Essential Tools and Equipment
- Crock-Pot
- Mixing bowl
- Whisk
- Forks (for shredding)
- Measuring cups and spoons
Importance of Each Tool
- Crock-Pot: The star of this recipe! It allows for slow cooking that makes the chicken tender and flavorful.
- Mixing bowl: Perfect for combining the barbecue sauce and spices before adding them to the chicken.
- Whisk: Ensures all ingredients are well mixed for a consistent flavor throughout the dish.
Ingredients
Great on its own or on a sandwich! This Pulled BBQ Chicken recipe is so simple– just throw all of the ingredients into your crockpot and let it cook. In no time you have a delicious meal – Fix it and forget it!
Chicken
- 3 chicken breasts
Sauce Mixture
- 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 (see note)
- ¼ tsp ground white pepper
How to Make Shredded BBQ Chicken (Crock Pot Recipe)
Step 1: Prepare the Chicken
Place chicken breasts in the Crock-Pot. Turn heat to low.
Step 2: Make the Sauce Mixture
In a separate bowl:
1. Combine 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.
2. Use a whisk to stir and mix until well combined.
Step 3: Combine Chicken and Sauce
Pour the barbecue sauce mixture into the Crock-Pot over the chicken breasts. Use a spoon to stir and coat all chicken with the barbecue sauce mixture.
Step 4: Cook
Cover the Crock-Pot and cook on low for 6-7 hours or high for 3-4 hours.
Step 5: Shred the Chicken
When chicken is tender and pulls apart easily with a fork, it’s ready to be shredded:
1. Using two forks, shred chicken while still in the Crock-Pot.
2. Mix shredded chicken with barbecue sauce until well coated.
Step 6: Serve
Serve on buttered and toasted hamburger buns or enjoy however you like!
How to Serve Shredded BBQ Chicken (Crock Pot Recipe)
Shredded BBQ Chicken is versatile and can be enjoyed in various ways. Here are some creative serving suggestions to elevate your meal.
On a Bun
- Serve the shredded chicken on buttered and toasted hamburger buns for a classic pulled chicken sandwich.
- Add coleslaw on top for crunch and extra flavor.
With Rice
- Spoon the shredded BBQ chicken over a bed of fluffy white or brown rice. This creates a hearty dish that’s filling and satisfying.
In Tacos
- Use soft tortillas to make tacos filled with shredded BBQ chicken. Top with diced onions, cilantro, and lime juice for a fresh twist.
As a Salad
- Create a BBQ chicken salad by mixing the shredded meat with greens, cherry tomatoes, and avocado. Drizzle with ranch or vinaigrette dressing.
With Mac and Cheese
- Pair the shredded chicken with creamy mac and cheese for a comforting combination that’s sure to please both kids and adults alike.
As Nachos
- Top tortilla chips with shredded BBQ chicken, cheese, jalapeños, and guacamole for an indulgent nacho platter perfect for game day.
How to Perfect Shredded BBQ Chicken (Crock Pot Recipe)
To ensure your Shredded BBQ Chicken turns out perfectly every time, follow these helpful tips.
- Use quality chicken – Opt for organic or free-range chicken breasts for the best flavor and texture.
- Adjust sweetness – Customize the amount of brown sugar in the sauce to match your taste preferences.
- Add extra spices – Feel free to enhance the barbecue sauce with additional spices like cayenne or cumin for more depth.
- Don’t rush cooking – Allowing enough time for low-and-slow cooking ensures the chicken is tender and easy to shred.
- Serve immediately – For the best flavor, enjoy your shredded chicken right after cooking while it’s still warm.
- Store leftovers properly – Refrigerate any leftover shredded BBQ chicken in an airtight container; it can last up to 4 days.
Best Side Dishes for Shredded BBQ Chicken (Crock Pot Recipe)
Pairing side dishes with your Shredded BBQ Chicken enhances the meal experience. Here are some excellent options to consider.
- Cornbread – A sweet, buttery cornbread complements the savory flavors of barbecue perfectly.
- Coleslaw – Crunchy coleslaw adds texture and balances out the richness of the dish.
- Baked Beans – Sweet baked beans are a classic side that pairs well with any barbecue entrée.
- Potato Salad – Creamy potato salad provides comfort alongside your flavorful pulled chicken.
- Grilled Vegetables – Lightly charred veggies add freshness and color to your plate while offering great nutrition.
- French Fries – Crispy fries are always a hit; they can be dipped into leftover barbecue sauce for added flavor.
- Macaroni Salad – A cold macaroni salad is refreshing and complements warm dishes nicely.
- Pickles – Tangy pickles add acidity and crunch, enhancing the overall flavor profile of your meal.
Common Mistakes to Avoid
Making Shredded BBQ Chicken in a Crock Pot is simple, but there are a few common mistakes that can affect the outcome. Here are some tips to ensure your dish turns out perfectly.
- Skipping the Seasoning: Many people forget to season their chicken before cooking. Always add spices and other ingredients to enhance flavor.
- Overcooking the Chicken: Cooking too long can dry out the chicken. Monitor your cooking time—6-7 hours on low is ideal.
- Not Shredding Properly: If you don’t shred the chicken well, it won’t absorb enough sauce. Use two forks for even shredding.
- Ignoring Sauce Ratios: Using too much or too little barbecue sauce can ruin the dish. Stick to the recommended measurements for balance.
- Using Frozen Chicken: Starting with frozen chicken affects cooking time and texture. Always use thawed chicken breasts for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Shredded BBQ Chicken in an airtight container.
- It will last up to 4 days in the refrigerator.
Freezing Shredded BBQ Chicken (Crock Pot Recipe)
- Freeze in a freezer-safe container or bag.
- It can be stored for up to 3 months.
Reheating Shredded BBQ Chicken (Crock Pot Recipe)
- Oven: Preheat to 350°F (175°C) and heat covered for about 20 minutes.
- Microwave: Heat in short intervals, stirring frequently until warm.
- Stovetop: Place in a skillet over medium heat, stirring until heated through.
Frequently Asked Questions
Here are some common questions about making Shredded BBQ Chicken (Crock Pot Recipe) that may help you.
Can I use other sauces for my shredded chicken?
Yes, feel free to experiment with different barbecue sauces or even make your own for unique flavors.
How do I know when my chicken is done?
The chicken should be tender and easily shredded with a fork when cooked properly, usually around 6-7 hours on low.
Can I cook this on high instead of low?
Absolutely! You can cook it on high for about 3-4 hours if you’re short on time.
What can I serve with Shredded BBQ Chicken?
This dish goes great with coleslaw, baked beans, or even as a topping on nachos!
Final Thoughts
Shredded BBQ Chicken is an incredibly versatile recipe that’s perfect for busy weeknights or casual gatherings. With its rich flavors and easy preparation, it’s sure to become a family favorite. Feel free to customize it by adding your favorite spices or toppings!
Shredded BBQ Chicken (Crock Pot Recipe)
Shredded BBQ Chicken (Crock Pot Recipe) is the ultimate comfort food that delivers mouthwatering flavor with minimal effort. This easy, set-it-and-forget-it recipe features tender chicken slow-cooked in a rich, sweet barbecue sauce, making it perfect for family dinners, game days, or casual gatherings. The versatility of this dish allows you to serve it in a variety of ways—whether on buttery toasted buns as sandwiches, over fluffy rice, or even as a topping for nachos and salads. With just a handful of ingredients and simple steps, you’ll have a delicious meal that’s sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 3 chicken breasts
- 1 bottle (18 oz) 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 turn the heat to low.
- In a mixing bowl, combine the barbecue sauce, brown sugar, apple cider vinegar, olive oil, and spices. Whisk until smooth.
- Pour the sauce mixture over the chicken and stir to coat.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until tender.
- Shred the chicken using two forks directly in the Crock-Pot and stir to mix with the sauce.
- Serve immediately on toasted buns or with your favorite sides.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 15g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 70mg
