If you’re craving a dish that’s bursting with flavor, incredibly easy to prepare, and perfect for gatherings or a cozy family dinner, this Shredded BBQ Chicken Recipe is an absolute must-try. Tender, juicy chicken breasts slow-cooked to perfection and gently shredded, then soaked in a rich, tangy, and smoky barbecue sauce that dances on your taste buds with sweet brown sugar, a hint of chipotle’s subtle kick, and a delightful smoky aroma. This recipe not only delivers comforting home-cooked vibes but also offers a flexible base that’s as versatile as your imagination, ideal for sandwiches, tacos, salads, or simply spooned over rice.
Ingredients You’ll Need
The magic of this Shredded BBQ Chicken Recipe lies in its simple yet essential ingredients. Each one plays a crucial role in building layers of flavor, ensuring tender texture, and giving the dish its signature vibrant color and irresistible taste.
- 3 chicken breasts: The lean, tender backbone of the dish that becomes beautifully juicy after slow cooking.
- 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce: Provides that classic smoky and sweet barbecue flavor that ties the recipe together.
- â…“ cup light brown sugar: Adds depth and a caramelized sweetness that balances out the tangy barbecue sauce.
- 2 tbsp apple cider vinegar: Gives a bright, zesty kick to cut through the richness and add a fresh tang.
- 1 tbsp olive oil: Helps bring smoothness and richness to the sauce, ensuring it coats every shred of chicken perfectly.
- 1 tsp garlic powder: Introduces savory warmth and depth without overpowering other flavors.
- 1 tsp onion powder: Enhances the sauce with a subtle sweetness and aromatic quality.
- ¼ tsp smoked paprika: Infuses a gentle smokiness and a gorgeous reddish hue.
- ¼ tsp chipotle chili powder: Offers a mild spicy kick that lifts the sauce from sweet to exciting.
- ¼ tsp ground white pepper: Brings a bit of sharpness and complexity to the flavor profile.
How to Make Shredded BBQ Chicken Recipe
Step 1: Prepare the Chicken
Start by placing the chicken breasts in your Crock-Pot or slow cooker. This setup allows the chicken to cook slowly and absorb all the flavors from the sauce, resulting in tender meat that shreds effortlessly.
Step 2: Set the Cooker
Turn the Crock-Pot heat to low. A low and slow cooking method is key here—it ensures the chicken stays moist, juicy, and tender enough to shred easily when it’s done.
Step 3: Mix the Sauce
In a bowl, combine the Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce with the light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Whisk it together until the sauce is well blended, creating a beautifully balanced mix of sweet, smoky, tangy, and mildly spicy notes.
Step 4: Pour and Coat
Pour the freshly mixed barbecue sauce over the chicken breasts in the Crock-Pot. Use a spoon to stir gently, making sure all the chicken pieces are fully coated in that luscious sauce. This step is important to infuse every bite with maximum flavor.
Step 5: Cook
Cover and let the chicken slow cook on low for about 7 hours. The slow cooking time is what makes the chicken so tender and flavorful that it practically falls apart on its own.
Step 6: Shred the Chicken
Once the cooking time is up, use two forks to shred the chicken directly in the Crock-Pot. This allows the meat to soak up even more of the barbecue sauce, blending all those fantastic flavors into every shred.
Step 7: Final Mix
Give the shredded chicken a good stir to combine it thoroughly with the sauce, ensuring an even coating that will make this Shredded BBQ Chicken Recipe a winner every single time.
How to Serve Shredded BBQ Chicken Recipe
Garnishes
Enhance your Shredded BBQ Chicken Recipe with fresh garnishes like chopped cilantro, sliced green onions, or a sprinkle of crispy fried onions. These add a refreshing crunch and bursts of herbal aroma to brighten the rich, smoky meat.
Side Dishes
Classic sides like creamy coleslaw, baked beans, or buttery cornbread make perfect companions. If you’re aiming for lighter fare, a crisp garden salad or grilled vegetables balance the richness beautifully.
Creative Ways to Present
This shredded BBQ chicken is so versatile — try it piled on toasted brioche buns for sliders, stuffed inside warm tortillas for tacos, layered over nachos with cheese and jalapeños, or even spooned onto a baked potato for a hearty meal. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Place any leftover shredded BBQ chicken in an airtight container and refrigerate for up to 4 days. It keeps well and actually tastes even better as the flavors continue to meld.
Freezing
This Shredded BBQ Chicken Recipe freezes beautifully. Simply transfer the cooled chicken and sauce to a freezer-safe bag or container, and freeze for up to 3 months. It’s a perfect meal prep option for busy days ahead.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat until heated through. Adding a splash of water or extra barbecue sauce helps keep the chicken moist and vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more flavorful and tend to stay moist during cooking. Just adjust the cooking time slightly if needed, but the Shredded BBQ Chicken Recipe works wonderfully with either cut.
What if I don’t have a slow cooker?
You can make this recipe on the stovetop using a heavy pot or Dutch oven over low heat. Simmer the chicken with the sauce, covered, for about 1.5 to 2 hours until the meat is tender and shreddable.
How spicy is this Shredded BBQ Chicken Recipe?
The chipotle chili powder adds a gentle heat with a smoky undertone, but it’s quite mild overall. You can adjust the amount of chili powder to make it spicier or milder, depending on your preference.
Can I make this recipe ahead of time?
Yes! You can prepare the sauce and chicken a day ahead, keep it refrigerated, and then just reheat and shred before serving. This makes it ideal for parties or busy weeknight meals.
What are some good toppings to add?
Try classic BBQ toppings like pickles, sliced red onions, shredded cheddar cheese, or even a drizzle of ranch dressing. These add texture and extra layers of flavor that complement the shredded bbq chicken perfectly.
Final Thoughts
There’s something genuinely comforting and satisfying about this Shredded BBQ Chicken Recipe that makes it a true crowd-pleaser every time. It’s simple to make, packed with flavor, and endlessly adaptable to whatever you’re craving. I can’t wait for you to give it a try and discover how it quickly becomes your go-to BBQ meal for any occasion!
Print
Shredded BBQ Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Shredded BBQ Chicken recipe features tender, slow-cooked chicken breasts infused with a flavorful, tangy barbecue sauce made from Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce, brown sugar, apple cider vinegar, and a blend of spices. Perfect for sandwiches, tacos, or served over rice, this easy-to-make dish uses a slow cooker to create juicy, shreddable chicken with minimal effort.
Ingredients
Chicken
- 3 chicken breasts
Barbecue Sauce Mixture
- 1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
- â…“ cup light brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp chipotle chili powder
- ¼ tsp ground white pepper
Instructions
- Place Chicken in Crock-Pot. Arrange the 3 chicken breasts at the bottom of the Crock-Pot to create an even layer for cooking.
- Set Crock-Pot to Low Heat. Turn the heat setting to low to allow gentle, slow cooking over several hours.
- Mix Barbecue Sauce Ingredients. In a separate bowl, combine the bottle of Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper.
- Whisk Sauce Thoroughly. Use a whisk to blend all the sauce ingredients together until smooth and evenly combined.
- Pour Sauce over Chicken. Pour the prepared barbecue sauce mixture evenly over the chicken breasts in the Crock-Pot.
- Coat Chicken with Sauce. Using a spoon, stir gently to ensure all chicken pieces are fully coated with the barbecue sauce mixture.
- Shred Chicken. Once the chicken is cooked through and tender (after about 7 hours), use two forks to shred the chicken directly inside the Crock-Pot into bite-sized pieces.
- Mix Chicken and Sauce. Stir the shredded chicken and remaining sauce together until well combined and evenly coated with the barbecue flavors.
Notes
- Cooking time is based on low setting; adjust time if using high heat (approx. 3-4 hours).
- For extra spicy flavor, increase chipotle chili powder to ½ teaspoon.
- This shredded BBQ chicken is perfect for sandwiches, tacos, or served over rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- You can also cook this recipe in an Instant Pot on slow cook mode or pressure cook for faster results.
