Slow Cooker Shredded BBQ Chicken combines tender chicken with a rich, tangy sauce that captures the essence of summer, making it a great dish for any gathering or cozy night in. The magic happens when the chicken simmers for hours in the slow cooker, soaking up a delightful medley of flavors from simple pantry staples. With just a handful of ingredients, you can easily create a comforting meal that’s perfect on its own or piled high on a sandwich.

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I remember the first time I prepared this Slow Cooker Shredded BBQ Chicken for a backyard barbecue with friends. The sun was shining and the smell of the chicken filled the air before we even took the first bite. Everyone raved about how juicy and tender it was. It was one of those moments that reminded me how food creates lasting memories and brings people together. This recipe captures that same heartwarming feeling. If you’re looking for an easy, budget-friendly meal that never disappoints, you’re in for a treat!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Shredded BBQ Chicken
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Shredded BBQ Chicken

Why You’ll Love This Recipe

Simple & Quick: Just 5 minutes of prep work and let the slow cooker do the magic!
Irresistible Flavor: A sweet and tangy barbecue sauce envelops tender shredded chicken, making every bite a delight.
Eye-Catching Appeal: Serve it on a colorful platter or in a sandwich—this dish always impresses!
Flexible Serving: Perfect for casual meals, game day gatherings, or even weekday dinners.
Diet-Friendly Options: Easily adaptable for various dietary needs, including gluten-free options.

Ingredients You’ll Need

1.5-2 pounds boneless, skinless chicken thighs or breast: Choose thighs for extra juiciness, or use breasts for a leaner option.
1 (15 ounce) can tomato sauce: This forms the base of your BBQ sauce, providing rich flavor and moisture.
¼ cup (53 g) dark brown sugar: Adds depth and sweetness to balance the acidity of the tomato sauce.
3 tablespoons (1.5 fl oz) apple cider vinegar: This tangy ingredient cuts through the richness and brightens the dish.
2 tablespoons (15 g) dijon mustard: Provides a subtle heat and complexity to your barbecue sauce.
2 teaspoons garlic powder: Enhances the overall flavor profile with a savory kick.
2 teaspoons onion powder: Complements the garlic and adds a nice aromatic essence.
2 teaspoons smoked paprika: Infuses a gentle smokiness, making it taste like it’s been cooked on a grill.
1 teaspoon salt: Essential for flavoring the chicken and the sauce.
½ teaspoon black pepper: Adds a touch of spice without overpowering the dish.

How to Make Slow Cooker Shredded BBQ Chicken

Prepare the BBQ Sauce: In a large measuring cup or small mixing bowl, mix together 1 (15 ounce) can of tomato sauce, ¼ cup dark brown sugar, 3 tablespoons apple cider vinegar, and 2 tablespoons dijon mustard. Add 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until all ingredients are well combined—this sauce will make your chicken sing!
Add Chicken to Slow Cooker: Place the 1.5-2 pounds of boneless, skinless chicken thighs or breast in the slow cooker. Pour the prepared BBQ sauce over the chicken, making sure the pieces are well-coated.
Cook the Chicken: Set your slow cooker to low and cook for 6-7 hours or on high for 3-4 hours. The chicken is ready when it’s tender and falls apart easily—just the way we love it!
Shred and Serve: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Mix the shredded chicken back into the BBQ sauce—this will ensure every bit is flavorful. Serve warm!

Storing & Reheating

To store leftover Slow Cooker Shredded BBQ Chicken, keep it in an airtight container at room temperature for up to 2 hours after cooking. For longer storage, refrigerate and consume within 3-4 days. You can also freeze the shredded chicken for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator, then reheat in a saucepan over low heat until warmed through. You might notice a slight change in texture after freezing; a splash of chicken broth can help restore moisture.

Chef’s Helpful Tips

Check the chicken periodically during cooking to prevent drying out, and adjust times if necessary.
For best results, allow your chicken to come to room temperature before placing it in the slow cooker.
Feel free to experiment with spices! A pinch of cayenne can provide an extra kick if you like some heat.
If you have leftovers, they’re even better on day two! The flavors deepen as they sit.
Make it ahead of time; this dish is perfect for meal prep and easy to reheat!

Slow Cooker Shredded BBQ Chicken is such a wonderful option for any meal. The ease of preparation means you can pour it in and go about your day, all while knowing a delicious dinner awaits you. It’s so versatile—it pairs beautifully with rice, in tacos, or piled high on buns. If you’ve never tried making BBQ chicken like this, give it a go! It might just become a favorite in your household.

Recipe FAQs

Can I use frozen chicken for this recipe?

Absolutely! You can cook frozen chicken in the slow cooker, but it will require a longer cooking time. Plan for an extra hour or two, depending on your slow cooker. Ensure the chicken reaches an internal temperature of 165°F before shredding to ensure it’s safe to eat.

What can I serve with Slow Cooker Shredded BBQ Chicken?

This dish is incredibly versatile! Serve it on soft brioche buns for BBQ pulled chicken sandwiches, or alongside coleslaw and cornbread for a classic Southern meal. Tacos, salads, or even stuffed bell peppers are also great options!

How can I make this BBQ chicken spicier?

If you like a little heat, add some red pepper flakes or a dash of hot sauce to your BBQ sauce before pouring it over the chicken. You can also garnish the finished dish with sliced jalapeños for an extra kick.

How do I adjust the sweetness of the BBQ sauce?

If you prefer a less sweet BBQ sauce, simply reduce the amount of dark brown sugar to 2 tablespoons or even 1 tablespoon. You can balance it out with an extra squeeze of apple cider vinegar to maintain the sauce’s tanginess.

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