Slow Cooker BBQ Chicken
This tender, shredded Slow Cooker BBQ Chicken can be used to create a variety of different meals. Just toss everything into the Crock-Pot, kick back, and let the magic happen for a hassle-free meal.
Servings: 8
Calories: 226kcal
Ingredients
- 1 cup BBQ sauce (I used Kinder's Mild)
- 1 tablespoon apple cider vinegar
- 2 ½ to 3 pounds boneless skinless chicken breasts or a combo of breasts and thighs
- 2 teaspoons smoked paprika
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon freshly ground black pepper or to taste
Instructions
- Combine the BBQ sauce and apple cider vinegar in a 6-quart slow cooker. Add the chicken, turning it over to coat both sides with sauce. Sprinkle the chicken with the smoked paprika, granulated garlic (or garlic powder), and pepper.
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
- Remove the cover and use two forks to shred the chicken into the sauce.
- Serve on toasted buns or however you'd like!
Notes
Refrigerate: Transfer the leftover shredded BBQ chicken to an airtight container and referigerate within two hours of cooking. Use refrigerated leftovers within 3 to 4 days.
Freeze: Be sure to use a freezer-safe container, like a zippered food storage bag. Just press out as much air as possible, seal the bag and lay it flat in your freezer to save space. Frozen shredded BBQ chicken can be frozen for up to 2 to 3 months.
Nutrition
Calories: 226kcal | Carbohydrates: 15g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 91mg | Sodium: 533mg | Potassium: 626mg | Fiber: 1g | Sugar: 12g | Vitamin A: 370IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg