Slow Cooker BBQ Chicken
This Slow Cooker BBQ Chicken is an easy, versatile weeknight dinner. Serve it on a bun with coleslaw, on a baked potato, or as a taco
Servings 8 Servings
Ingredients
- 1 cup BBQ sauce
- 2 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoons smoked paprika
- 1 teaspoons garlic powder
- 2 ½ pounds boneless skinless chicken breasts
Instructions
- Add the bbq sauce, brown sugar, Worcestershire sauce, smoked paprika, and garlic powder to the slow cooker. Mix until combined.
- Add the chicken breasts to the slow cooker and turn to coat in the sauce.
- Cover and cook on low for 4-5 hours or high for 2 hours. I like to cook on low for juicer chicken.
- Transfer the cooked chicken to a cutting board. Using two forks, shred each breast into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir well to coat in the sauce.
Notes
Slow cooker temperatures vary: Every slow cooker runs a little differently. Always use a meat thermometer to confirm the chicken has reached an internal temperature of 165°F before shredding. The chicken should also shred very easily once fully cooked — if it's still tough or resisting the fork, give it more time.
Make it a meal: Serve on a bun with pickles for a classic sandwich, make into a taco topped with coleslaw and jalapeños, or pile it onto a baked potato with cheddar cheese and green onions.
Nutrition
Serving: 1Serving | Calories: 241kcal | Carbohydrates: 19g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Fiber: 1g | Sugar: 15g
