Mouthwatering Shredded BBQ Chicken Crockpot Recipes for Any Occasion - Easy, Flavorful, and Crowd-Pleasing
Servings: 8 servings
Ingredients
- Chicken: 3 pounds boneless, skinless chicken breasts or thighs (thighs are extra juicy)
- BBQ sauce: 1 1/2 cups of your favorite brand (or homemade)
- Chicken broth: 1/2 cup, low-sodium
- Brown sugar: 2 tablespoons (optional for added sweetness)
- Apple cider vinegar: 1 tablespoon for tang
- Worcestershire sauce: 1 tablespoon for depth
- Yellow mustard: 1 tablespoon
- Onion: 1 small, finely chopped (or 1 teaspoon onion powder)
- Garlic: 2 cloves minced (or 1 teaspoon garlic powder)
- Smoked paprika: 1 teaspoon (or regular paprika)
- Chili powder: 1 teaspoon (optional for a mild kick)
- Salt and black pepper: To taste
- Buns or bread: For serving (brioche, potato rolls, or sourdough)
- Coleslaw mix + dressing: Optional, for topping
- Pickles or jalapeños: Optional, for crunch and heat
Instructions
- Prep the slow cooker: Lightly spray the crock with nonstick spray or use a liner for easy cleanup.
- Whisk the sauce: In a bowl, combine BBQ sauce, chicken broth, brown sugar, apple cider vinegar, Worcestershire, mustard, onion, garlic, smoked paprika, chili powder, salt, and pepper.
- Add the chicken: Place chicken in the slow cooker and pour the sauce over the top, turning pieces to coat evenly.
- Cook low and slow: Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the chicken is fork-tender.
- Shred: Remove chicken to a board and shred with two forks. Skim excess fat from the sauce if needed.
- Return to sauce: Stir the shredded chicken back into the slow cooker to soak up all the juices. Taste and adjust seasoning.
- Reduce if needed: For thicker sauce, uncover and cook on High for 15–20 minutes, or stir in a bit more BBQ sauce to coat.
- Serve: Pile onto buns, top with coleslaw and pickles, and serve with chips or cornbread on the side.