Description
This Crock Pot BBQ Pulled Chicken recipe is a simple and flavorful slow-cooked dish perfect for sandwiches, tacos, or bowls. Tender chicken breasts are slowly cooked in a tangy and sweet BBQ sauce mixture, then shredded to soak up all the delicious flavors. It’s a perfect set-it-and-forget-it meal ideal for busy days or casual gatherings.
Ingredients
BBQ Sauce Mixture
- 1½ cups BBQ sauce
- ¼ cup apple cider vinegar
- 2 tablespoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Chicken
- 2 pounds boneless, skinless chicken breasts
Instructions
- Whisk the sauce mixture: In a bowl, whisk together the 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.
- Pour sauce over chicken: Pour the BBQ sauce mixture over the chicken breasts, making sure they are fully covered with the sauce.
- Cook the chicken: Set the slow cooker to HIGH and cook for 2 to 3 hours, or set to LOW and cook for 4 to 6 hours until the chicken is tender and easily shreddable.
- Shred the chicken: Shred the chicken directly in the slow cooker using two forks, or remove it to shred on a cutting board then return it to the sauce in the slow cooker.
- Coat the chicken in sauce: Stir the shredded chicken well to coat evenly with the BBQ sauce and flavors.
- Serve: Serve the BBQ pulled chicken as sandwiches, tacos, or bowls for a delicious meal.
Notes
- You can adjust the level of sweetness or tanginess by adding more brown sugar or apple cider vinegar according to taste.
- Using chicken thighs instead of breasts is a great alternative and tends to be juicier.
- Leftover pulled chicken can be refrigerated for up to 3 days and reheated gently before serving.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the BBQ sauce mixture.
- Make sure the chicken is fully cooked before shredding; check that the internal temperature reaches 165°F (74°C).
