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Slow Cooker Pulled BBQ Chicken

Juicy and flavorful shredded BBQ chicken cooked effortlessly in a slow cooker, perfect for sandwiches and salads.
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups chicken breasts
  • 18 oz Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
  • 0.33 cup light brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 tsp smoked paprika
  • 0.25 tsp chipotle chili powder
  • 0.25 tsp ground white pepper

Method
 

Preparation Steps
  1. Place chicken breasts in the slow cooker and set to low.
  2. In a bowl, combine barbecue sauce, light brown sugar, and apple cider vinegar.
  3. Add olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and white pepper. Whisk to combine.
  4. Pour the sauce mixture over the chicken in the slow cooker and stir to coat.
  5. Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until chicken is tender and shreds easily.
  6. Shred chicken with two forks and mix with the sauce in the slow cooker.
  7. Serve on buns, salads, or as desired.

Notes

Best enjoyed when freshly made. Can be stored in the refrigerator for up to 3 days.