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Ingredients
Scale
- 1 (18 ounce) bottle barbecue sauce (sweet baby ray's recommended)
- ¼ cup packed brown sugar
- 1 tablespoon worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 lbs. boneless skinless chicken breasts or boneless skinless chicken thighs
- kosher salt and ground black pepper, to taste
- optional, for serving: coleslaw, sandwich buns, pickles
Instructions
- Whisk together the barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, olive oil, smoked paprika, chili powder, onion powder, and garlic powder in a large slow cooker.
- Season both sides of the chicken with salt and pepper. Place the chicken in the slow cooker and top with some of the sauce.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F.
- Transfer the chicken to a cutting board and shred using two forks or a hand mixer on low speed for faster results. Return the shredded chicken to the slow cooker and mix well with the sauce. Adjust seasoning with salt and pepper as necessary.
- Serve the pulled chicken on sandwich buns with coleslaw, or alongside your favorite sides.
Notes
For extra richness, consider adding a bit more barbecue sauce when serving.
This recipe can also be made with chicken thighs for a more succulent result.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 185 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 360
- Sugar: 20g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 70mg