Description
Shredded BBQ Chicken is the ultimate comfort food that combines smoky, sweet flavors with a tender texture that will leave everyone coming back for more. This easy-to-make dish is perfect for any occasion, from family dinners to backyard barbecues. Simply toss chicken and a flavorful homemade sauce into your Crock-Pot, set it to cook, and forget about it until mealtime. With its versatility, you can serve this mouthwatering shredded chicken on toasted buns, over rice, or as a salad topping, making it a crowd-pleaser that caters to all tastes.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tablespoons 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
Instructions
- Place chicken breasts in the bottom of the Crock-Pot.
- In a medium bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, olive oil, and spices until combined.
- Pour the sauce mixture over the chicken and stir gently 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 pot and mix with sauce.
- Serve warm on toasted buns or as desired.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 140g)
- Calories: 335
- Sugar: 15g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg