Description
Indulge in the ultimate comfort food with this Shredded BBQ Chicken (Crock Pot Recipe). This dish combines tender, juicy chicken with a rich and tangy barbecue sauce, making it perfect for busy weeknights, family gatherings, or game day celebrations. Simply toss your ingredients into the slow cooker and let it work its magic while you go about your day. In just a few hours, you’ll have a mouthwatering meal that’s versatile enough to serve on sandwiches, salads, or even tacos. Enjoy the ease of preparation and the delightful flavors that will impress everyone at your table!
Ingredients
Scale
- 3 chicken breasts
- 1 bottle (18 oz) Sweet Baby Ray’s Hickory & Brown Sugar Barbecue 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, combine barbecue sauce, brown sugar, apple cider vinegar, olive oil, and spices. Whisk until smooth.
- Pour sauce over chicken and stir to coat evenly.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until tender.
- Shred chicken with two forks directly in the Crock-Pot and mix well with sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (approximately 120g)
- Calories: 300
- Sugar: 14g
- Sodium: 780mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg