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
Units
Scale
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
