Description
This Pulled BBQ Chicken Crock Pot recipe is an easy, hands-off meal that results in tender, flavorful shredded chicken coated in your favorite barbecue sauce. Perfect for sandwiches, salads, or wraps.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup barbecue sauce (your favorite brand)
- 1/2 cup chicken broth
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Place chicken breasts in the bottom of the crock pot.
- In a bowl, mix together the barbecue sauce, chicken broth, brown sugar, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Pour the sauce mixture over the chicken, making sure it’s well coated.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shredded.
- Remove the chicken and shred with two forks.
- Return shredded chicken to the crock pot and stir to coat with the sauce.
- Let it cook on low for an additional 15–20 minutes to absorb flavor.
- Serve on buns, in tacos, or over rice as desired.
Notes
- Use store-bought or homemade BBQ sauce based on your flavor preference.
- Great for meal prep—store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Can be made with chicken thighs for a juicier result.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 10g
- Sodium: 520mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg