Ingredients
Scale
- 3–4 lbs boneless, skinless chicken breasts
- 1 ½ cups your favorite BBQ sauce (plus extra for serving)
- ¼ cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- Brioche or soft sandwich buns, for serving
- Optional: coleslaw, pickled red onions, fresh cilantro
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper. Pour over chicken.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken shreds easily with two forks.
- Remove chicken and shred using two forks. Return to sauce and stir to coat.
- Serve warm on buns with desired toppings.
Notes
- For extra depth of flavor, sear chicken breasts in a skillet before adding to the slow cooker.
- Leftover shredded chicken keeps refrigerated for up to 4 days or frozen for up to 3 months.
- Use leftover chicken for tacos, salads, orLoaded fries.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 sandwich (approx. 2 cups chicken + bun)
- Calories: 420 Kcal
- Sugar: 18g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
