Description
This Crock Pot BBQ Pulled Chicken recipe offers a simple and flavorful way to prepare tender, shredded chicken perfect for sandwiches, tacos, or bowls. Slow-cooked in a tangy and sweet BBQ sauce blend, it’s ideal for easy weeknight dinners or game day snacks.
Ingredients
Units
Scale
Sauce
- 1 1/2 cups BBQ sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Chicken
- 2 pounds boneless, skinless chicken breasts
Instructions
- Prepare the sauce: In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder until well combined.
- Place chicken in slow cooker: Arrange the boneless, skinless chicken breasts evenly at the bottom of the slow cooker.
- Pour sauce over chicken: Pour the prepared BBQ sauce mixture over the chicken breasts, ensuring they are fully covered.
- Cook the chicken: Cover and cook on HIGH for 3 hours or on LOW for 6 hours until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken breasts or shred directly in the slow cooker using two forks to pull the meat apart.
- Mix shredded chicken with sauce: Stir the shredded chicken thoroughly to coat it evenly with the BBQ sauce.
- Serve: Serve the pulled BBQ chicken on sandwiches, tacos, or bowls as desired for a delicious meal.
Notes
- Use a good quality BBQ sauce to enhance flavor.
- Shredding the chicken directly in the slow cooker makes cleanup easier.
- Adjust the brown sugar amount for sweeter or tangier sauce preferences.
- This pulled chicken freezes well for meal prep and can be reheated gently on the stovetop or microwave.
- Serve with coleslaw or pickles for added texture and flavor contrast.
Nutrition
- Serving Size: 0.5 pound
- Calories: 471 kcal
- Sugar: 42 g
- Sodium: 1371 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.03 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 145 mg
