Shredded BBQ Chicken
Shredded BBQ chicken is easy to make in the slow cooker and a great way to feed a crowd or make a batch for easy dinners during the week. No precooking steps!
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Servings: 10 servings
Ingredients
- 2 cups ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 1 pound boneless, skinless chicken breasts
- 1 pound boneless, skinless chicken thighs
Instructions
- Combine the ketchup, vinegar, Worcestershire sauce, sugar, and seasonings in the slow cooker. Place the chicken in the sauce and spoon some of the sauce over the top of each piece so it’s covered.
- Cook the chicken on high for two to three hours (or on low for four to six hours) or until the chicken is cooked through and shreds easily with a fork. Once cooked, shred all of the chicken (I do this right in the slow cooker) and then stir well to combine with the sauce.
- The chicken can be cooked ahead and will keep well in the refrigerator for three to four days.
Notes
You can use all chicken breasts, but I recommend adding a tablespoon of olive oil or vegetable oil.
You can use frozen chicken and cook it on low for four to five hours or until the internal temperature is 165°F.
You can freeze the sauce and chicken. Cool the shredded chicken cool and store in freezer bags or containers. It will keep for a few months. You may need to add some more BBQ sauce once it’s reheated to liven it up.
Nutrition Estimate
Serving: 3 ounces (approximately) | Calories: 173kcal | Carbohydrates: 17g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 587mg | Potassium: 483mg | Fiber: 1g | Sugar: 13g | Vitamin A: 708IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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