Description
Shredded BBQ Chicken (Crock Pot Recipe) is a must-try for anyone seeking a simple yet flavorful dish. This effortless recipe combines tender chicken breasts with a delicious blend of Sweet Baby Ray’s barbecue sauce and spices, resulting in a smoky, savory meal that will please everyone at the table. Ideal for busy weeknights or casual gatherings, this versatile dish can be served on sandwiches, in tacos, or atop salads. Just toss the ingredients into your crockpot and let it do all the work—dinner is ready when you are!
Ingredients
Scale
- 3 chicken breasts
- 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp ground white pepper
Instructions
- Place chicken breasts in the Crock-Pot and turn heat to low.
- In a mixing bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper until well combined.
- Pour the sauce mixture over the chicken and stir to coat evenly.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked and tender, shred the chicken with two forks while still in the Crock-Pot and mix with sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 12g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg