Simple Slow Cooker Shredded BBQ Chicken
This simple Slow Cooker BBQ Shredded Chicken is a great dinner for busy weeknights. An easy recipe that only requires about 10 minutes of prep and perfect for pulled bbq sandwiches and more! Leftovers freeze well too!
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American
Servings: 6
Place the red pepper and onion on the bottom of crock pot. Place the chicken breasts on top.
Whisk together the spices, salt and pepper and cover the chicken on both sides, rubbing into the chicken.
Whisk together 1 cup BBQ sauce, olive oil, apple cider vinegar and Worcestershire sauce. Pour over the chicken and cover completely.
Close and heat on low for 6-8 hours or high for 4-6 hours.
When chicken is cooked through, using two forks, shred chicken and stir well to allow it to absorb the sauce. Set to warm until ready to eat. Add remaining BBQ sauce and stir just before serving. Serve on toasted buns and with your favorite sides.
Use thawed chicken versus frozen. Frozen chicken can take a long time to come to the correct internal temperature. It can also cause food borne illness if using frozen meat.
Use chicken that is uniformly sized. If you have one piece of chicken that is much larger than the others, pound the chicken to keep sizing even. This will make for even cooking.
For easier clean up, you can use a crockpot liner. I am not a huge fan of crockpot liners as I find sometimes the flavor is slightly different in the dish when using one. However, they can certainly help when it comes to clean up so feel free to use one!
Calories: 270kcal | Carbohydrates: 28g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 957mg | Potassium: 654mg | Fiber: 2g | Sugar: 22g | Vitamin A: 963IU | Vitamin C: 29mg | Calcium: 36mg | Iron: 1mg