Name: Shredded BBQ Chicken Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American
Ingredients: 3 chicken breasts; 1 18 oz Bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce; ⅓ 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

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

Scale

Chicken

3 chicken breasts

BBQ Sauce Mixture

1 18 oz Bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
⅓ 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

Cook Mode Prevent your screen from going dark

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.