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

Scale

Chicken

3 chicken breasts

Barbecue Sauce Mixture

1 (18 oz) bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
⅓ 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

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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.