There is nothing quite as satisfying as a hearty, flavorful Shredded BBQ Chicken Recipe that you can prepare with ease and enjoy with family or friends. This recipe captures the perfect harmony of smoky, sweet, and tangy flavors, gently melding into tender chicken breasts slow-cooked to perfection. Whether you’re craving a laid-back weeknight dinner or planning a crowd-pleasing dish for your next get-together, this Shredded BBQ Chicken Recipe offers a comforting twist on a classic favorite that delivers big on taste with minimal fuss. Get ready to fill your kitchen with irresistible aromas and your plate with deliciousness!
Ingredients You’ll Need
Even though this dish boasts bold flavors, the ingredient list is refreshingly simple and straightforward. Each component plays a pivotal role in creating the signature taste and texture that makes this shredded chicken so memorable.
- 3 chicken breasts: The star of the dish, providing tender, juicy protein that easily shreds after slow cooking.
- 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce: Adds a rich, smoky sweetness that forms the heart of the barbecue flavor.
- â…“ cup light brown sugar: Enhances the sweetness with a subtle molasses undertone and helps balance tangy notes.
- 2 tbsp apple cider vinegar: Brings a touch of acidity that brightens the sauce and cuts through the richness.
- 1 tbsp olive oil: Helps meld flavors and keeps the chicken moist during slow cooking.
- 1 tsp garlic powder: Infuses the dish with savory depth and warmth.
- 1 tsp onion powder: Adds a natural sweetness and complexity to the seasoning blend.
- ¼ tsp smoked paprika: Brings a subtle smoky aroma that complements the barbecue sauce perfectly.
- ¼ tsp chipotle chili powder: Introduces a gentle heat and earthy spice for a little kick.
- ¼ tsp ground white pepper: Adds delicate heat with a unique citrus note that enhances overall flavor.
How to Make Shredded BBQ Chicken Recipe
Step 1: Prepare the Chicken
Start by placing your chicken breasts directly into the Crock-Pot, which will be the cozy cooking environment where they’ll slowly become tender and juicy. Keeping the chicken breasts whole ensures they retain moisture and become perfectly shreddable by the end.
Step 2: Set the Low Heat
Turn the Crock-Pot to low heat. This slow and steady cooking approach is what helps the chicken get incredibly tender over several hours, allowing all the flavors to soak in deeply. Patience here is truly rewarded!
Step 3: Mix the BBQ Sauce
In a separate bowl, combine the barbecue sauce with light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and white pepper. Whisk these ingredients together until they form a rich, well-blended sauce that will bring your chicken to life.
Step 4: Coat the Chicken in Sauce
Pour the luscious barbecue sauce mixture over the chicken breasts in the Crock-Pot. Use a spoon to stir and make sure every nook and cranny of the chicken gets coated generously in that sauce so the flavor penetrates deeply during cooking.
Step 5: Shred the Chicken
Once the chicken has cooked for about 7 hours and is tender, use two forks right in the Crock-Pot to shred it thoroughly. This shredding process not only makes the chicken easier to eat but also helps it soak up even more barbecue sauce.
Step 6: Mix and Finalize
After shredding, stir the chicken well with the sauce so every bite bursts with smoky, sweet, and tangy flavor. Your Shredded BBQ Chicken Recipe is now ready to serve and savor!
How to Serve Shredded BBQ Chicken Recipe
Garnishes
Top your shredded BBQ chicken with fresh garnishes like chopped cilantro or green onions to add a pop of color and an herbaceous brightness. A sprinkle of sesame seeds or a drizzle of extra barbecue sauce can also elevate the presentation and flavor.
Side Dishes
This dish pairs wonderfully with classic sides like creamy coleslaw, buttery cornbread, or roasted vegetables. For a more filling meal, serve over fluffy rice or inside soft buns to make irresistible BBQ chicken sandwiches.
Creative Ways to Present
Try using your shredded BBQ chicken as a topping for loaded nachos, a filling for tacos or quesadillas, or even stirred into baked potatoes for an exciting twist. The versatility of this recipe means you can get creative and tailor it to your taste and occasion.
Make Ahead and Storage
Storing Leftovers
Place leftover shredded BBQ chicken in an airtight container and refrigerate. It will stay delicious and safe to eat for up to 4 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
For longer storage, freeze the shredded BBQ chicken in freezer-safe bags or containers. It freezes well for up to 3 months. Just make sure to squeeze out excess air to prevent freezer burn and preserve flavor.
Reheating
When you’re ready to enjoy your leftovers, reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of water or sauce to keep the chicken moist. Stir occasionally for even warming without drying out the meat.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are an excellent alternative due to their natural juiciness and richer flavor. Just adjust cooking time slightly if needed, but they tend to shred beautifully in this recipe.
Is it possible to make this recipe without a Crock-Pot?
Yes! You can slow-cook the chicken in a covered Dutch oven in the oven at low heat or use an Instant Pot on a slow-cook setting for similar results. The key is slow, gentle cooking to achieve tender shreddable chicken.
How spicy is the shredded BBQ chicken?
This recipe has a mild smoky heat from the chipotle chili powder, but it’s more on the flavorful side than spicy. You can adjust the chipotle amount if you want more or less kick.
What type of barbecue sauce works best?
Sweet Baby Ray’s Hickory & Brown Sugar flavor works perfectly here, but any robust and slightly sweet barbecue sauce can be a great choice. Feel free to experiment with your favorites!
Can this dish be made ahead for a party?
Definitely! This Shredded BBQ Chicken Recipe is ideal for making ahead. Prepare the day before, store in the fridge, and just reheat gently before serving your guests for effortless entertaining.
Final Thoughts
There is so much joy in making and sharing this Shredded BBQ Chicken Recipe; it’s truly a dish that draws people together around the table. With its simple ingredients and easy steps, you’ll find yourself coming back to this recipe time and again for a comforting, mouthwatering meal. Give it a try—they’ll be asking for seconds in no time!
Print
Shredded BBQ Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Shredded BBQ Chicken recipe is a flavorful, juicy slow-cooked dish perfect for sandwiches, tacos, or salads. Tender chicken breasts are cooked low and slow in a tangy and sweet homemade barbecue sauce infused with spices, then shredded directly in the slow cooker for ultimate convenience and flavor absorption.
Ingredients
Chicken
- 3 chicken breasts
BBQ Sauce Mixture
- 1 18 oz Bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- â…“ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp ground white pepper
Instructions
- Prepare the Slow Cooker: Place the 3 chicken breasts at the bottom of the Crock-Pot or slow cooker evenly.
- Set Heat: Turn the slow cooker heat to low to allow gentle cooking over an extended period.
- Mix Sauce: In a separate bowl, combine the bottle of 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.
- Whisk Ingredients: Use a whisk to thoroughly stir and combine all the sauce ingredients until smooth and cohesive.
- Add Sauce to Chicken: Pour the prepared barbecue sauce mixture evenly over the chicken breasts in the Crock-Pot.
- Coat Chicken: Use a spoon to stir gently and coat all chicken breasts completely with the barbecue sauce mixture.
- Cook and Shred: Once the chicken is fully cooked and tender (approximately 7 hours on low), use two forks to shred the chicken directly in the Crock-Pot.
- Combine Shredded Chicken and Sauce: Mix the shredded chicken and barbecue sauce thoroughly until the meat is well coated and flavorful.
Notes
- Cooking on low for about 7 hours ensures tender, easy-to-shred chicken.
- For a spicier version, increase chipotle chili powder or add cayenne pepper.
- Leftover shredded chicken can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.
- This shredded BBQ chicken works great in sandwiches, tacos, wraps, or served over rice or salads.
- If you prefer faster cooking, the slow cooker can be set to high for 3-4 hours, but low and slow yields better texture.
