Slow Cooker Shredded BBQ Chicken
This juicy and flavorful Slow Cooker Shredded BBQ Chicken is a tasty main dish, perfect for back-to-school lunches and dinners!
Servings: 8
Equipment
- Slow Cooker
Ingredients
- 6 boneless, skinless chicken breasts
- 12 ounces of your favorite barbecue sauce (I use Sweet Baby Ray's Barbecue Sauce)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup light brown sugar
- 1 teaspoon dried herbs (I use a mix of oregano and thyme)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper, to taste (optional)
Instructions
- Add chicken breasts to the insert of your slow cooker.
- In a mixing bowl, whisk together the barbecue sauce, chicken broth, and worcestershire sauce.
- Whisk in the brown sugar, dried herbs, garlic powder, and paprika until thoroughly incorporated.
- Add barbecue sauce mixture to the chicken; turn to coat.
- Cover and cook on LOW for 4 to 5 hours, or until chicken is cooked through. Check for doneness with an instant read thermometer; chicken is cooked through when internal temperature registers at 165˚F.
- Remove chicken from slow cooker; transfer chicken to a cutting board and shred it.
- Return shredded chicken to the slow cooker and stir around to coat. Taste for salt and/or pepper, and adjust accordingly.
- Serve over salads, on buns, sandwich bread, lettuce leaves, or however you'd like!
Nutrition
Calories: 203kcal | Carbohydrates: 26g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 583mg | Potassium: 473mg | Fiber: 1g | Sugar: 21g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
