Description
Shredded BBQ Chicken is a mouthwatering dish that’s perfect for any occasion, from casual weeknight dinners to festive gatherings. This easy recipe features succulent chicken breasts slow-cooked in a smoky, tangy barbecue sauce that infuses every bite with flavor. The best part? You can set it in your Crock-Pot and let it work its magic while you focus on other preparations. Whether served on toasted buns with coleslaw, over rice, or as a filling for tacos, this versatile dish is sure to please everyone at the table.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- ⅓ cup light brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground white pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Place the chicken breasts in the bottom of the Crock-Pot.
- In a medium bowl, whisk together barbecue sauce, brown sugar, apple cider vinegar, olive oil, and spices.
- Pour the sauce mixture over the chicken and stir to coat evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
- Shred the chicken with two forks in the Crock-Pot and stir to combine with the sauce.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 16g
- Sodium: 710mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg