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–+ servings

Crockpot Slow Cooked BBQ Chicken Recipe

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Make tender slow cooker bbq chicken with Sweet Baby Ray's. This easy shredded bbq chicken is a smoky-sweet weeknight family favorite!
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Prep Time 15 minutes
Total Time 37 minutes
Servings: 1
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • 2-3 pounds (900-1350 g) Boneless, Skinless Chicken Breasts or Thighs
  • 1 cup (240 ml) Sweet Baby Ray's Original BBQ Sauce
  • 1/2 medium Yellow or Red Onion finely chopped
  • 2-3 cloves Garlic minced
  • 1/2 cup (120 ml) Chicken Broth or Water
  • 1-2 tablespoons (15-30 ml) Brown Sugar optional
  • 1 tablespoon (15 ml) Apple Cider Vinegar
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1/2 teaspoon (2.5 ml) Smoked Paprika
  • 1-2 pinches Red Pepper Flakes optional

Method
 

  1. Place the boneless, skinless chicken breasts or thighs in a single layer at the bottom of the slow cooker.
  2. Whisk together the BBQ sauce, chopped onion, minced garlic, chicken broth, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and red pepper flakes in a medium bowl until thoroughly combined.
  3. Pour the sauce mixture over the chicken in the slow cooker, ensuring the meat is mostly submerged.
  4. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  5. Remove the chicken from the slow cooker and shred the meat using two forks.
  6. Return the shredded chicken to the slow cooker, stir it into the warm BBQ sauce, and let it rest for 10–15 minutes before serving.

Nutrition

Calories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 800mgFiber: 1gSugar: 10g

Notes

Meat Choice: I almost always reach for boneless chicken thighs instead of breasts for this recipe.
Thighs have a bit more fat which keeps the meat incredibly tender and prevents it from drying