Description
A sticky, tangy, and sweet slow-cooked BBQ chicken that turns basic chicken into saucy, pull-apart goodness with minimal effort.
Ingredients
Main Ingredients
- 2 pounds boneless skinless chicken breasts (Lean and perfect for shredding.)
- 1 cup Sweet Baby Ray’s barbecue sauce (Classic sweet and tangy flavor.)
- 1/2 cup chicken broth (Keeps the chicken moist.)
- 1 tablespoon apple cider vinegar (Brightens the sauce flavor.)
- 1 tablespoon Worcestershire sauce (Adds savory depth.)
- 1 teaspoon onion powder (Easy flavor booster.)
- 1 teaspoon garlic powder (Another flavor booster.)
- 1 teaspoon smoked paprika (Adds a hint of smoke.)
- 2 tablespoons brown sugar (Optional for added sweetness.)
Instructions
Preparation
- Coat your slow cooker insert with oil or use a liner for easy cleanup.
- Pat the chicken dry to help the spices stick.
- In a bowl, whisk together barbecue sauce, chicken broth, apple cider vinegar, Worcestershire sauce, onion powder, garlic powder, smoked paprika, and brown sugar. Taste and adjust seasoning.
Cooking
- Place the chicken breasts in the slow cooker and pour the sauce over them, turning to coat.
- Cook on low for 3.5 to 4.5 hours or on high for 2 to 3 hours. Check for doneness around the earlier time marks.
- Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes.
- Shred the chicken using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker and toss with the sauce.
- For a crispy texture, spread the saucy shredded chicken on a foil-lined baking sheet and broil for 3 to 5 minutes, watching closely.
Notes
For richer flavor, feel free to use boneless skinless thighs. Adjust sweetness and flavor with various optional ingredients like chipotle or honey.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: American