Description
If you’re looking for an easy, family-friendly dinner that practically cooks itself, this Shredded BBQ Chicken (Crock Pot Recipe) is exactly what you need! Made with tender chicken breasts, sweet and smoky barbecue sauce, and simple pantry spices, this dish delivers big flavor with minimal effort.
It’s perfect for busy weeknights, game day gatherings, potlucks, or meal prep. Serve it on toasted buns, over baked potatoes, in wraps, or even on pizza. Just toss everything in the slow cooker and let it do the work — truly a fix it and forget it meal
Ingredients
- 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
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Place chicken breasts into the Crock Pot.
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Turn the heat to low.
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In a medium bowl, combine:
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Barbecue sauce
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Brown sugar
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Apple cider vinegar
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Olive oil
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Garlic powder
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Onion powder
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Smoked paprika
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Chipotle chili powder
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White pepper
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Whisk until fully combined.
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Pour the sauce mixture over the chicken.
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Stir gently to coat the chicken evenly.
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Cover and cook:
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Low: 6–7 hours
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High: 3–4 hours
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When chicken is tender and easily shreds with a fork, it’s ready.
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Shred the chicken directly in the Crock Pot using two forks.
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Stir well so the chicken is fully coated in the sauce.
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Serve warm on buttered, toasted hamburger buns.
Notes
Serving Ideas
- Serve on toasted brioche buns
- Over baked sweet potatoes
- Inside tortillas for BBQ tacos
- On top of mac and cheese
- As a pizza topping
Storage
- Refrigerator: Store in airtight container for up to 4 days.
- Freezer: Freeze up to 3 months in freezer-safe bags.
- Reheating: Warm in microwave or stovetop with a splash of water or extra BBQ sauce.