Description
This Crock Pot BBQ Pulled Chicken recipe is an easy, flavorful way to prepare tender shredded chicken perfect for sandwiches, tacos, or bowls. Slow-cooked with a tangy and sweet homemade BBQ sauce, it's an ideal dish for game day or weeknight dinners that requires minimal effort.
Ingredients
Units
Scale
Sauce
- 1 1/2 cups BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Chicken
- 2 pounds boneless, skinless chicken breasts
Instructions
- Make the BBQ sauce: In a bowl, whisk together BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder until well combined.
- Prepare the slow cooker: Place the chicken breasts in the bottom of the slow cooker in a single layer.
- Add the sauce: Pour the prepared BBQ sauce mixture over the chicken breasts, ensuring they are fully covered.
- Cook the chicken: Cover and cook on HIGH for 3 hours or on LOW for 6 hours, until the chicken is tender and easily shred with a fork.
- Shred the chicken: Shred the chicken directly in the slow cooker using two forks, or remove the chicken, shred it, and return it to the sauce.
- Mix and serve: Stir the shredded chicken well to coat with the sauce. Serve warm on sandwiches, tacos, or in bowls.
Notes
- For thicker sauce, remove the lid during the last 30 minutes of cooking to allow the sauce to reduce.
- Use different flavors of BBQ sauce to customize the taste to your preference.
- Leftover pulled chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve with coleslaw or pickles for added texture and flavor in sandwiches.
- If you don’t have apple cider vinegar, white vinegar can be substituted.
Nutrition
- Serving Size: 0.5 pound
- Calories: 471 kcal
- Sugar: 42 g
- Sodium: 1371 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.03 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 145 mg
