Description
This Slow Cooker Pulled BBQ Chicken recipe offers a flavorful, tender, and juicy dish perfect for sandwiches, wraps, salads, or tacos. Using a slow cooker allows the chicken to absorb a rich blend of barbecue sauce, spices, and apple cider vinegar, resulting in a deliciously smoky and sweet taste with minimal effort.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts
BBQ Sauce Mixture
- 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 fully thawed boneless skinless chicken breasts in the slow cooker and set the heat to low to ensure even, gentle cooking.
- Mix the Sauce: In a separate bowl, thoroughly combine the barbecue sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper to create a balanced and flavorful sauce.
- Coat the Chicken: Pour the prepared BBQ mixture evenly over the chicken breasts, making sure they are well coated to absorb maximum flavor during cooking.
- Cook the Chicken: Cover the slow cooker and cook on low for 6-7 hours or alternatively on high for 3-4 hours until the chicken becomes tender and easily shreddable.
- Shred the Chicken: Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it thoroughly with the sauce for consistent flavor throughout.
- Serve: Serve the pulled BBQ chicken on toasted, buttered buns for sandwiches or incorporate into wraps, salads, or tacos for versatile meal options.
Notes
- Ensure chicken breasts are fully thawed before cooking for even results.
- Using a slow cooker liner can make cleanup much easier.
- Adjust chipotle chili powder quantity for preferred spice level.
- Leftover pulled chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with coleslaw or pickles for added texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours on low or 3 to 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
