Description
This slow cooker BBQ chicken is tender, flavorful, and easy to make. Perfect for sandwiches or served over rice!
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1 to 2 pounds)
- 1 cup BBQ sauce (your favorite variety)
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Layer the Chicken: Start by placing the boneless skinless chicken breasts in the bottom of your slow cooker. I like to give them a light seasoning with salt and pepper at this point.
- Mix the Sauce: In a small bowl, combine the BBQ sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, and paprika. Stir until everything is well blended. You’ll notice the sauce has a rich, deep color and smells amazing even before cooking.
- Coat the Chicken: Pour the BBQ mixture over the chicken, making sure it’s well-coated. Use a spoon to spread the sauce so that every piece is covered in that sweet and smoky goodness.
- Slow Cook It: Cover with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender and easily shredded.
- Shred the Chicken: Once the chicken is fully cooked, use two forks to shred it directly in the Crockpot. It should fall apart effortlessly. Stir the shredded chicken in the sauce so that every bite is juicy and flavorful.
- Serve & Enjoy: Serve hot on sandwich buns, over rice, in wraps, or however you like. It’s even great topped with a little coleslaw for a classic Southern-style BBQ sandwich.
Notes
- For an extra kick, try adding a pinch of cayenne pepper to the sauce mixture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 14g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg