Description
This Shredded BBQ Chicken recipe is a flavorful, slow-cooked dish perfect for sandwiches, salads, or as a main entrée. The chicken breasts are simmered low and slow in a tangy and sweet barbecue sauce infused with spices, then shredded right in the Crock-Pot for easy preparation and maximum tenderness.
Ingredients
Scale
Chicken
- 3 chicken breasts
Barbecue Sauce Mixture
- 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- â…“ 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 in Crock-Pot: Arrange the 3 chicken breasts evenly at the bottom of your Crock-Pot to ensure even cooking.
- Set Crock-Pot to Low Heat: Turn the Crock-Pot to the low heat setting to slowly cook the chicken over several hours, allowing it to become tender.
- Prepare BBQ Sauce Mixture: In a separate bowl, combine the bottle of Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper.
- Mix the Sauce Thoroughly: Use a whisk to blend all the barbecue sauce ingredients together until smooth and well incorporated.
- Pour Sauce over Chicken: Pour the prepared barbecue sauce mixture evenly over the chicken breasts in the Crock-Pot, ensuring each piece gets coated.
- Coat Chicken with Sauce: Use a spoon to stir gently inside the Crock-Pot, making sure all chicken breasts are thoroughly covered with the sauce.
- Shred the Chicken: Once fully cooked and tender (about 7 hours), use two forks inside the Crock-Pot to shred the chicken directly in the sauce for maximum flavor absorption.
- Combine Chicken and Sauce: Mix the shredded chicken thoroughly with the barbecue sauce in the Crock-Pot until everything is well coated and evenly distributed.
Notes
- Cooking on low for 7 hours ensures tender, juicy chicken perfect for shredding.
- This recipe can be made a day ahead; the flavors deepen after resting overnight in the refrigerator.
- The shredded BBQ chicken is versatile and can be served on buns, over rice, or in tacos.
- Adjust the chipotle chili powder to control the heat level according to your preference.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
