Slow Cooker Shredded BBQ Chicken

This is my go-to recipe for tender Slow Cooker Shredded BBQ Chicken that can be used to create a variety of different meals. Easy, versatile, and always delicious.

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Baby, it’s cold outside.  Still.

We had the first day of spring last week but we are not even close to being ready to fire up our grill yet.

I crave BBQ flavors all year long and this is one of the recipes I turn to create incredibly tender and flavorful shredded BBQ chicken any time of year. It’s literally a dump-everything-in-the-Crock-Pot-and-run-out-the-door recipe and the end result is super versatile.  

SLOW COOKER SHREDDED BBQ CHICKEN

Place four boneless, skinless chicken breasts in your 6-quart slow cooker. Sprinkle them with a couple of teaspoons of smoked paprika, some granulated garlic (or garlic powder), and fresh ground black pepper.

Pour in one cup of your favorite BBQ sauce, evenly covering all the chicken.

Place the cover on your slow cooker and set it for 3 hours on HIGH or 6 hours on LOW

When the chicken easily falls apart when you test it with a fork, you’re good to go!

Use a couple of forks to shred it into the sauce.

Load it up on slider rolls, use it to stuff baked potatoes (so good!), or how about some BBQ chicken nachos? Anyone?

For a fun variation on this recipe check out my Slow Cooker BBQ Buffalo Chicken Sliders.

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SLOW COOKER SHREDDED BBQ CHICKEN

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Slow Cooker Shredded BBQ Chicken

Prep Time 5 minutes

Cook Time 7 hours

Total Time 7 hours 5 minutes

Servings 8

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

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Ingredients

• 4 boneless skinless chicken breasts (approximately 2-1/2 pounds)
• 2 teaspoons smoked paprika
• 1 teaspoon granulated garlic or garlic powder
• fresh ground pepper  to taste
• 1 cup of your favorite BBQ sauce I used Kinder's Mild

Instructions

1. Place chicken breasts in your slow cooker and sprinkle with smoked paprika, granulated garlic (or garlic powder), and fresh ground pepper. Pour BBQ sauce over the seasoned chicken. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, or until easy to shred.
2. Remove cover and use two forks to shred the chicken into the sauce.
3. Serve on toasted buns or however you'd like!
4. Store any leftovers in an airtight container in the refrigerator. Stays fresh and delicious for several days.

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