Description
Shredded BBQ Chicken (Crock Pot Recipe) is a simple yet flavorful dish that transforms tender chicken into a savory, barbecue delight. Perfect for busy weeknights or casual gatherings, this effortless recipe requires minimal prep time—just toss the ingredients in your slow cooker and let it work its magic. With the rich flavors of Sweet Baby Ray’s barbecue sauce, your family will love indulging in this versatile meal. Serve it on toasted buns, over rice, or as a topping for salads, and enjoy the satisfaction of a crowd-pleasing dinner with little fuss.
Ingredients
Scale
- 3 boneless skinless chicken breasts
- 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce
- ⅓ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp ground white pepper
Instructions
- Place chicken breasts in the Crock-Pot and set to low heat.
- In a mixing bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, olive oil, and spices until smooth.
- 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 with two forks right in the Crock-Pot and mix well with remaining sauce.
- Serve on toasted buns or your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 290
- Sugar: 12g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg