Description
A flavorful and easy Slow Cooker Pulled BBQ Chicken recipe that uses a delicious blend of barbecue sauce and spices, slow-cooked to tender perfection. Perfect for sandwiches, wraps, salads, or tacos.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts
Sauce & Seasoning
- 1 18-oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- 1/3 cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp chipotle chili powder
- 1/4 tsp ground white pepper
Optional
- Slow cooker liner (optional)
Instructions
- Prepare the Chicken: Place the thawed boneless skinless chicken breasts in the slow cooker, ensuring even spacing.
- Make the BBQ Sauce Mixture: In a separate bowl, whisk together the barbecue sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper until fully combined.
- Coat the Chicken: Pour the prepared BBQ sauce mixture evenly over the chicken breasts, ensuring they are fully coated with the sauce.
- Cook in Slow Cooker: Cover the slow cooker with the lid and cook on low heat setting for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours until the chicken is tender and easily shreds.
- Shred the Chicken: Remove the lid and using two forks, shred the chicken directly within the slow cooker. Stir well to mix the shredded chicken thoroughly with the BBQ sauce.
- Serve: Serve the pulled BBQ chicken hot on toasted, buttered buns for sandwiches, or use it as a filling in wraps, salads, or tacos.
Notes
- Ensure the chicken breasts are fully thawed before adding to the slow cooker for even cooking.
- Using a slow cooker liner makes cleanup easier but is optional.
- Adjust the chipotle chili powder to your preferred spice level.
- The shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with coleslaw or pickles for added flavor and texture.
