Slow Cooker BBQ Pulled Chicken
This Slow Cooker BBQ Pulled Chicken is an easy recipe to dump and forget about. Serve on buns topped with coleslaw and a side of chips for a delicious meal everyone loves!
Servings: 4 servings
Ingredients
- 2 pounds boneless, skinless chicken breasts about 5- 6 breasts
- 1½ cups BBQ sauce
- ¼ cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Hamburger buns or sandwich rolls for serving
Instructions
- Place the chicken breasts in the slow cooker.
- In a mixing bowl, combine the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to combine.
- Pour the BBQ sauce mixture over the chicken in the slow cooker, making sure the chicken is evenly coated.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. The chicken should be cooked through and tender enough to shred.
- Once the chicken is cooked, remove it from the slow cooker and transfer it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir it into the sauce to coat evenly. Allow it to cook for an additional 15-20 minutes on low heat to absorb more flavor.
- Serve the pulled BBQ chicken on hamburger buns or sandwich rolls. You can top it with additional BBQ sauce or your favorite coleslaw, if desired. Enjoy!
Notes
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- To Store: Place leftovers in an airtight container in the fridge for up to 4 days.
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- To Freeze: Place BBQ pulled chicken in an airtight freezer safe container in the freezer for up to 4 months. Thaw in fridge overnight before reheating.
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- To Reheat: Heat to desired temperature in microwave.
