Crockpot BBQ Chicken: Easy Slow-Cooker Pulled Chicken
Tender, shredded chicken cooked in a sweet and tangy BBQ sauce with brown sugar, apple cider vinegar, and onion powder. Perfect for sandwiches, tacos, or family dinners. Ready in 4 hours with zero hands-on effort.
Ingredients
- 4 pounds chicken breasts
- 3 cups BBQ sauce
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 1 teaspoon onion powder
Instructions
- Whisk together BBQ sauce, apple cider vinegar, brown sugar, and onion powder in a bowl.
- Place chicken breasts in the crockpot and pour the sauce mixture over them.
- Cook on low for 4 hours until the chicken is tender.
- Shred the chicken in the crockpot using two forks.
- Return the shredded chicken to the sauce, stir to coat, and cook for an additional 30 minutes.
- Let the chicken cool slightly before serving or using for recipes like sandwiches and tacos.
Notes
Use boneless, skinless chicken breasts for even shredding; chicken thighs are a juicier alternative.
Opt for a halal-certified or sugar-free BBQ sauce as needed.
Store leftover chicken in an airtight container in the fridge for up to 3 days or freeze for 2 months.
Opt for a halal-certified or sugar-free BBQ sauce as needed.
Store leftover chicken in an airtight container in the fridge for up to 3 days or freeze for 2 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 35gFat: 5gSaturated Fat: 1gCholesterol: 75mgSodium: 100mgSugar: 15g
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