- 1½ cups BBQ sauce *
- ¼ cup apple cider vinegar **
- 2 tablespoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 pounds boneless skinless chicken breasts ***
- *I like Stubb's Original BBQ Sauce for this recipe. You can use any BBQ sauce you like but it may change the overall flavor and consistency. If you are starting with a sweeter sauce I recommend cutting the brown sugar from the recipe.
- **You can substitute white wine vinegar if needed.
- ***This recipe can be made with boneless chicken thighs for a richer result. You may need to increase the cook time just slightly. Check the internal temp to be sure they are cooked through.
- Tips:
- Know your slow cooker When cooking 4 chicken breasts like this recipe calls for I use my 2.5-quart Crock Pot because it’s the perfect size and heats up quickly. If you’re cooking more chicken you’ll want to use a 4-6 quart Crock Pot.
- If your slow cooker is too full it will take longer to heat and cook the chicken.
- Don’t overcook I know it's tempting to leave the chicken in a little bit longer when slow-cooking but longer isn't always better. You really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing.” Chicken breasts are done when they reach 165℉.
- If using frozen chicken it's best to thaw it first. But if you need to start from frozen cook on LOW for 7-8 hours or HIGH for 4-6 hours.
- Serving Use pulled chicken to make sandwiches sliders tacos burritos quesadillas BBQ bowls BBQ plates and more. Instead of shredding the BBQ chicken breasts can also be served whole.
- Stovetop Add all ingredients to a large pot cover and simmer for 12-15 minutes or until cooked through. Shred chicken and serve.
- Storage Store Crockpot BBQ pulled chicken in an airtight container in the refrigerator for up to 3 days or freeze for 4 months.
