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Shredded BBQ Chicken (Crock Pot Recipe)

Shredded BBQ Chicken (Crock Pot Recipe)

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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.

Ingredients

Scale
  • 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

  1. Place the chicken breasts in the Crock-Pot and turn the heat to low.
  2. In a mixing bowl, combine the barbecue sauce, brown sugar, apple cider vinegar, olive oil, and spices. Whisk until smooth.
  3. Pour the sauce mixture over the chicken and stir to coat.
  4. Cover and cook on low for 6-7 hours or high for 3-4 hours until tender.
  5. Shred the chicken using two forks directly in the Crock-Pot and stir to mix with the sauce.
  6. Serve immediately on toasted buns or with your favorite sides.

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