Slow Cooker BBQ Pulled Chicken
Busy weeknights don’t leave much time for cooking. That’s why this slow cooker BBQ pulled chicken is a lifesaver - just 10 minutes of prep and the slow cooker does the rest.
Equipment
Meat thermometer
Ingredients
- 3.5 lbs. boneless skinless chicken breasts
- 2 cups BBQ sauce
- ¼ cup honey or brown sugar
- ⅛ cup apple cider vinegar
- ½ tablespoon garlic powder
Instructions
- Trim excess fat off of chicken breasts. Then lay in the bottom of an 8-quart slow cooker.3.5 lbs. boneless skinless chicken breasts
- In a medium sized bowl, combine BBQ sauce, honey, apple cider vinegar, and garlic powder. Stir together.2 cups BBQ sauce, ¼ cup honey, ⅛ cup apple cider vinegar, ½ tablespoon garlic powder
- Pour over the chicken breasts. Flip the chicken to ensure both sides are coated in the mixture.
- Cook on low for 6-7 hours or high for 2-3 hours. If using thinner chicken, check earlier to avoid overcooking. You want the meat to reach an internal temperature of 165 degrees and be easily shredded with a fork.
- Remove from crockpot and shred with 2 forks. Return to crockpot and give it a good stir to coat in the sauce again.
Notes
If your chicken breasts are thick or uneven, I recommend tenderizing with a meat mallet. I prefer to sandwich them between parchment paper to make things less messy.
If you aren't in a rush, you can allow the meat to cook in the slow cooker for an additional 10 minutes AFTER you shred it. This allows the shredded chicken to soak up more of the sauce.
Nutrition
Calories: 333kcalCarbohydrates: 31gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 116mgSodium: 800mgPotassium: 815mgFiber: 1gSugar: 26gVitamin A: 183IUVitamin C: 3mgCalcium: 29mgIron: 1mg
Tried this recipe?Let me know how it was!