Slow Cooker Shredded BBQ Chicken
Easy slow cooker BBQ shredded chicken made with a sweet and smoky homemade BBQ sauce. Perfect for sandwiches, baked potatoes, nachos, wraps, and easy family dinners.
Servings: 8 people
Calories: 488kcal
Equipment
- 6-quart slow cooker
- Small saucepan
- Whisk
- Measuring cups and spoons
- Two forks or meat shredder
Ingredients
Easy Homemade BBQ Sauce
- 2 cups ketchup
- ½ cup brown sugar + 2 tablespoons, or maple syrup
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- 2 tablespoons yellow mustard
- 2 tablespoons molasses
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Slow Cooker Chicken
- 5-6 boneless skinless chicken breasts (about 3 pounds) or chicken thighs
- ½ cup chicken broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Chicken: Place the chicken breasts in the slow cooker. Pour the chicken broth or water around the chicken, then sprinkle with the garlic powder, onion powder, smoked paprika, salt, and pepper.5-6 boneless, ½ cup chicken broth or water, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon black pepper
- Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily with a fork.
Homemade BBQ Sauce
- Combine the Ingredients: Add all of the BBQ sauce ingredients to a small saucepan and whisk until smooth.2 cups ketchup, ½ cup brown sugar, ½ cup apple cider vinegar, ¼ cup Worcestershire sauce, 2 tablespoons yellow mustard, 2 tablespoons molasses, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon salt
- Simmer the Sauce: Bring the sauce to a gentle simmer over medium heat. Reduce the heat to low and cook for 15–20 minutes, stirring occasionally, until slightly thickened. Remove from the heat and set aside.
Shred & Sauce the Chicken
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks.
- Prepare the Slow Cooker: If needed, drain most of the cooking liquid from the slow cooker, leaving about ¼ cup behind.
- Add the Sauce: Return the shredded chicken to the slow cooker and stir in about 1¾ cups of the BBQ sauce until evenly coated.
- Serve: Serve warm on sandwich buns, baked potatoes, sweet potatoes, nachos, wraps, rice bowls, pizzas, or quesadillas. Serve the remaining BBQ sauce on the side.
Notes
- Chicken Thighs: Boneless, skinless chicken thighs can be substituted for chicken breasts for a richer flavor and juicier texture.
- Store-Bought BBQ Sauce: Skip the homemade sauce and use about 2 cups of your favorite BBQ sauce if preferred.
- Brown Sugar Substitute: Replace the brown sugar with an equal amount of pure maple syrup or honey.
- Adjust the Heat: Add ½–1 teaspoon cayenne pepper or a few dashes of hot sauce for a spicier BBQ chicken.
- Storage: Store leftover BBQ chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serving Ideas: Great on sandwich buns, baked potatoes, sweet potatoes, nachos, wraps, rice bowls, pizzas, and quesadillas.
Nutrition
Calories: 488kcal | Carbohydrates: 37g | Protein: 62g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 162mg | Sodium: 1195mg | Potassium: 1394mg | Fiber: 1g | Sugar: 31g | Vitamin A: 626IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 4mg
