Get ready to fall head over heels for Shredded BBQ Chicken—the ultimate slow cooker comfort food. This recipe turns everyday chicken breasts into saucy, pull-apart perfection with a kiss of sweet hickory smokiness. Whether you’re feeding a hungry crowd or meal-prepping for the week, this is the kind of dish that guarantees empty plates and happy smiles!
Why You’ll Love This Recipe
- Foolproof and Hands-Off: Let your Crock-Pot do all the heavy lifting—just toss everything in, set it, and forget it until your house smells amazing.
- Irresistibly Tender & Juicy: Slow cooking infuses the chicken with deep, smoky barbecue flavor while keeping every bite melt-in-your-mouth moist.
- Perfect for Parties & Meal Prep: This recipe easily feeds a crowd or yields delicious leftovers that taste even better the next day.
- Easily Customizable: You can tweak the smokiness, spice, or sweetness to make your Shredded BBQ Chicken uniquely yours!
Ingredients You’ll Need
The magic of Shredded BBQ Chicken is in its simplicity—each ingredient has a role to play in building big, bold flavors and a perfectly saucy texture. You can probably find most of these pantry staples in your kitchen right now, making it the ultimate anytime meal.
- 3 chicken breasts: Boneless, skinless chicken breasts become silky and juicy after hours in the slow cooker, and they easily shred into hearty ribbons.
- 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce: The sweet, smoky base of this sauce gives your chicken that irresistibly sticky coating.
- ⅓ cup light brown sugar: A touch of extra sweetness rounds out the tang and balances the spice.
- 2 tbsp apple cider vinegar: Essential for adding brightness and cutting through the richness; don’t skip it!
- 1 tbsp olive oil: Adds silkiness to the sauce and helps the chicken retain moisture during slow cooking.
- 1 tsp garlic powder: Offers a subtle depth and savory backbone to the sauce.
- 1 tsp onion powder: Enhances that barbecue flavor profile with a mellow, sweet earthiness.
- ¼ tsp smoked paprika: For a gentle, smoky warmth—double it if you crave extra smokiness!
- ¼ tsp chipotle chili powder: Adds gentle heat and a hint of earthy spice (feel free to adjust for your perfect level of kick).
- ¼ tsp ground white pepper: A bit milder and more nuanced than black pepper, it gives extra savory complexity.
Variations
If you’re feeling creative, it’s ridiculously easy to put your own twist on this Shredded BBQ Chicken. Swap out the sauce, play with spices, or adapt it to dietary preferences—there are so many tasty directions to try!
- Pulled Pork Style: Swap chicken for boneless pork shoulder and follow the same method for smoky, pulled pork perfection.
- Spicy Sriracha Kick: Add a tablespoon (or two) of Sriracha or your favorite hot sauce for a fiery BBQ chicken with serious attitude.
- Low-Sugar Version: Use a sugar-free barbecue sauce and skip the brown sugar for a lighter, lower-carb meal.
- Chicken Thighs: Prefer richer flavor? Chicken thighs are deliciously juicy and shred beautifully in place of breasts.
How to Make Shredded BBQ Chicken
Step 1: Layer Chicken in the Crock-Pot
Start by arranging the chicken breasts in a single layer at the bottom of your Crock-Pot. This ensures even cooking and makes it easy for all the flavors to soak into every bite. No need to season them yet—the sauce will do all that heavy lifting!
Step 2: Mix the Flavor-Packed Sauce
In a mixing bowl, combine your Sweet Baby Ray’s barbecue sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to blend everything into a glossy, aromatic sauce that already smells incredible—trust me, it sets the stage for the whole dish.
Step 3: Coat and Cook Low & Slow
Pour your sauce mixture over the chicken breasts in the Crock-Pot, using a spoon to make sure each piece is generously covered. Pop on the lid and set it to cook on low for 6-7 hours (or on high if you’re in a rush—3-4 hours does the trick). As it simmers away, the chicken soaks up every drop of BBQ goodness.
Step 4: Shred That Chicken!
Once the chicken is so tender it practically falls apart—usually after about 6 hours on low—grab two forks and start shredding it right in the Crock-Pot. Mix the shreds with all that sauce so every bite is juicy and flavor-packed. You’ll have gorgeous, sticky Shredded BBQ Chicken ready to serve!
Pro Tips for Making Shredded BBQ Chicken
- Sauce-to-Chicken Ratio: Be generous with your sauce—using a full 18-ounce bottle plus the flavor boosters ensures every shred gets gloriously coated (and you’ll have extra for drizzling!).
- Shredding Shortcut: For large batches, pop the cooked chicken in a stand mixer with a paddle attachment for effortless, evenly pulled chicken in seconds.
- No Crock-Pot? No Problem: This recipe works great in an Instant Pot (about 15 minutes on high pressure with natural release) or baked, covered, in the oven at 325°F until fork-tender.
- Double Up the Batch: Make extra Shredded BBQ Chicken and freeze portions for future easy dinners—nothing beats a homemade BBQ sandwich in minutes!
How to Serve Shredded BBQ Chicken
Garnishes
Pile your Shredded BBQ Chicken high on toasted buns, then top with classic extras like thinly sliced red onion, crunchy pickles, or a crisp cabbage slaw. The tang and texture from fresh garnishes really highlight the smoky, saucy flavors.
Side Dishes
Nothing complements Shredded BBQ Chicken like simple southern sides—think creamy coleslaw, tangy potato salad, buttery corn on the cob, or warm baked beans. For a lighter touch, add a fresh green salad or grilled veggies to round out your plate.
Creative Ways to Present
Let your BBQ chicken shine beyond sandwiches! Spoon it over baked potatoes, pile it onto nachos with sharp cheddar, tuck it into wraps, stuff it into quesadillas, or even toss it with your favorite mac and cheese for a decadent twist. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Shredded BBQ Chicken stores like a dream—just pop it in an airtight container in the fridge and it stays tantalizingly moist for up to 4 days. The flavors actually get even more intense as it sits!
Freezing
For long-term BBQ bliss, portion leftovers into freezer-safe bags or containers, removing as much air as possible. Your Shredded BBQ Chicken will stay fresh in the freezer for up to 3 months—perfect for grab-and-go meals on busy nights.
Reheating
To reheat, simply warm your chicken gently in a saucepan over low heat, with a splash of extra sauce or water to keep things saucy. The microwave works too—just cover loosely and heat in 45-second bursts, stirring in between, until piping hot.
FAQs
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Can I use frozen chicken breasts for this Shredded BBQ Chicken recipe?
For best results and the safest cooking, it’s recommended to thaw your chicken breasts first. Starting with thawed chicken ensures they cook evenly and absorb the flavors deeply—but if you’re short on time, just add 1-2 extra hours to your Crock-Pot’s cook time and check for doneness.
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How spicy is this Shredded BBQ Chicken?
This dish has a gentle warmth from the chipotle chili powder, but isn’t really spicy. If you love more heat, simply add extra chipotle or a dash of hot sauce. For a milder option, reduce or omit the chipotle and smoked paprika.
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What’s the best way to serve Shredded BBQ Chicken for a party?
Keep things easy by serving your shredded chicken straight from the slow cooker on the “keep warm” setting. Set out fresh buns, pickles, slaw, and any other toppings so guests can build their own sandwiches—no mess, no fuss!
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Can I make Shredded BBQ Chicken ahead of time?
Absolutely! This recipe is ideal for making a day ahead—store the prepared chicken and barbecue sauce together in the fridge, then gently reheat before serving. The flavors actually get even richer over time!
Final Thoughts
There’s just something magical about a big batch of Shredded BBQ Chicken—it’s homey, crowd-pleasing, and so simple to make. If you’re craving comfort food that tastes like pure nostalgia, give this recipe a try. I can’t wait for you to experience just how delicious and versatile this dish can be!
Print
Shredded BBQ Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Shredded BBQ Chicken recipe is a delightful combination of tender, flavorful chicken smothered in a sweet and tangy barbecue sauce. Perfect for gatherings or a simple weeknight meal.
Ingredients
For the Shredded BBQ Chicken:
- 3 chicken breasts
- 1 18 oz Bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- 1/3 cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp chipotle chili powder
- 1/4 tsp ground white pepper
Instructions
- Place chicken breasts in the Crock-Pot. Turn heat to low.
- In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.
- Pour barbecue sauce mixture into the Crock-Pot with the chicken breasts. Use a spoon to stir and coat all chicken with barbecue sauce mixture.
- Cover and cook on low for 6-7 hours, or high for 3-4.
- When chicken is tender and pulls apart easily with a fork it is ready to be shredded.
- Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.
- Serve on buttered and toasted hamburger buns.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 320 kcal
- Sugar: Approx. 23g
- Sodium: Approx. 580mg
- Fat: Approx. 8g
- Saturated Fat: Approx. 2g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 28g
- Fiber: Approx. 1g
- Protein: Approx. 30g
- Cholesterol: Approx. 80mg
