Description
Experience the mouthwatering delight of Shredded BBQ Chicken, perfect for any gathering or family meal. This recipe transforms simple ingredients into a tender, flavorful dish thanks to the slow-cooking method. The chicken, bathed in a rich barbecue sauce, offers a sweet and smoky taste that’s hard to resist. Serve it on toasted buns, over rice, or as a salad topping to impress your guests and family alike. Best of all, preparation is effortless—just toss everything into your Crock-Pot and let it do the work! Ideal for game days or casual dinners, this versatile dish is guaranteed to earn you seconds.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground white pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Place chicken breasts in the Crock-Pot.
- In a bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper.
- Pour the sauce 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 directly in the pot using two forks and mix with sauce.
- Serve warm on toasted buns or with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 14g
- Sodium: 860mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg