Crockpot BBQ Pulled Chicken
This crockpot barbecue pulled chicken is the ultimate set-it-and-forget-it meal! With tender, juicy chicken cooked low and slow in a smoky barbecue sauce, this recipe is perfect for busy days or when you’re craving something easy and delicious. Serve it on buns, in tacos, or over a bed of rice for a meal the whole family will love. Just toss the ingredients in the crockpot, and let the flavors come together effortlessly!
Equipment
- 1 Slow Cooker
Ingredients
- 4 Chicken Breast fat trimmed
- 18 oz Barbecue Sauce
- 1/3 c Brown Sugar light
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1/2 tbsp Smoked Paprika
- Remaining Seasonings of Choice
Instructions
- Wash & Fat Trim Chicken Breast
- Add chicken breast to the slow cooker
- Add seasonings to chicken breast
- In a separate bowl, add vinegar, barbecue sauce and brown sugar. Mix
- Pour sauce over chicken
- Set slow cooker on high for 2 hours
- Shred chicken breast either in slow cooker, or on a cutting board
- Place shredded chicken back in slow cooker and cook for another hour
Notes
Toppings: Add whatever toppings you prefer on your sandwich. We topped ours with fresh slaw and pickles
To Store: Leftover shredded crockpot BBQ chicken can be stored in an airtight container in the refrigerator for up to 5 days.
To Freeze: Place leftover shredded crockpot BBQ Chicken in an airtight freezer-safe container or Ziploc bag and freeze for up to 3 months. If desired, you can freeze smaller portions for quick and easy lunches/dinners. When ready to eat, thaw in the fridge overnight and then re-heat via stovetop over medium heat or in the microwave until warm.
To Re-heat: Chicken can be reheated in individual servings in the microwave or you can heat it all at once in a pot on the stove over medium heat.
Nutrition
Calories: 600kcal
Tried this recipe?Let us know how it was!