Slow Cooker BBQ Shredded Chicken Recipe
Whether it's a regular weeknight or a Saturday with the whole crew coming over, this Slow Cooker BBQ Shredded Chicken is the dump-and-shred answer. Pile it on buns, spoon it over nachos, or load it into sweet potatoes. SO much Texas BBQ flavor, hands-off cooking, and dinner basically cooks itself.
Servings: 6 servings
Equipment
- Garlic press optional
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup barbecue sauce divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons firmly packed brown sugar
- ¼ cup finely diced white onion
- 2 garlic cloves minced
- ½-1 teaspoon salt depending on the BBQ sauce you’re using
- ¼ teaspoon black pepper
Instructions
- Add ¾ cup of the barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, onion, garlic, salt, and pepper to a 6-quart slow cooker. Whisk well to combine.
- Add the chicken breasts, and spoon some of the sauce over the top of each one so the surface stays coated.
- Cover and cook on LOW for 5-6 hours, or HIGH for 3-4 hours. During the last 30 minutes of cooking, shred the chicken with two forks, pour in the remaining ¼ cup barbecue sauce, and finish cooking.
Notes
Storage: Store leftover BBQ chicken in an airtight container in the fridge for up to 4 days.
Freezing: Freezes well for up to 3 months. The sauce coating protects the chicken from drying out, so it thaws back to dinner-ready with no texture loss.
Reheating: Reheat on the stovetop over low with a splash of broth or extra BBQ sauce to loosen things up. The microwave works too at 70% power in short bursts.
Make ahead: Cook the day before, store in the slow cooker insert overnight in the fridge, and reheat on the WARM setting for 30-45 minutes before serving.
Chicken thighs: Stick with breasts here. Thighs release more liquid that mixes into the sauce and thins the BBQ coating too much.
Variations: For a smoky note, add ½ teaspoon smoked paprika to the sauce. For deeper Texas-BBQ depth, stir in a few drops of liquid smoke. For richness, finish with a tablespoon of butter at the very end. If you’re skipping the fresh garlic, sub in ¾ teaspoon garlic powder.
Spice level: This recipe is mild as written. The heat depends on your BBQ sauce. Stubb’s brings a peppery bite, while Salt Lick is sweeter and milder.
Nutrition
Calories: 216kcal | Carbohydrates: 20g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1047mg | Potassium: 560mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
