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Easy Slow Cooker Pulled BBQ Chicken Sandwiches served with coleslaw

Slow Cooker Shredded Chicken

This slow cooker pulled BBQ chicken is simple, hands-off, and perfect for making tender, flavorful sandwiches without the hassle of stovetop cooking.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 lbs Boneless skinless chicken breasts or thighs Thighs are juicier but breasts can also be used.
  • 1-1.5 cups BBQ sauce Use your favorite brand.
  • 1 small Onion, finely chopped Alternative: 1 teaspoon onion powder.
  • 2 teaspoons Garlic, minced Alternative: 1 teaspoon garlic powder.
  • 1 tablespoon Apple cider vinegar Brightens the flavor.
  • 1 tablespoon Brown sugar Optional, helps if the sauce is tangy.
  • 1 teaspoon Smoked paprika Optional for additional flavor.
  • to taste Salt and pepper
  • Buns for serving (brioche, potato rolls, or your choice) Store separately and warm before serving.

Method
 

Preparation
  1. Spray your slow cooker with a little nonstick spray or lightly oil it.
  2. Add the chicken in an even layer and sprinkle with salt, pepper, and smoked paprika if using.
  3. In a bowl, mix together the BBQ sauce, chopped onion, garlic, apple cider vinegar, and brown sugar if using. Pour it over the chicken and make sure it's mostly covered.
  4. Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3.5 hours until the chicken shreds easily.
  5. Remove the chicken to a plate, shred it with two forks, and stir it back into the sauce. Let sit for about 10 minutes with the lid on.

Notes

To thicken sauce, leave the lid off for 15-25 minutes after shredding, or simmer on the stove. Can add extra BBQ sauce at the end. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.