Slow Cooker BBQ Chicken
An effortlessly tender and flavorful pulled BBQ chicken prepared in the slow cooker with minimal prep. Ideal for serving on sandwich rolls with tangy slaw and pickles, or enjoyed on its own. This dish yields juicy, perfectly seasoned chicken with a deep, smoky sweetness.
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Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 3 pounds boneless skinless chicken breasts
- 1/2 medium onion grated with its juice
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups barbecue sauce e.g., Sweet Baby Ray’s Honey BBQ
Instructions
- Combine the barbecue sauce, Worcestershire sauce, brown sugar, grated onion with its juice, and olive oil in a 5 to 6-quart slow cooker. Stir until well incorporated.
- Nestle the chicken breasts into the mixture, turning each piece to ensure it is evenly coated in the sauce.
- Secure the lid and cook on high for 2 to 3 hours, or set to low and cook for 6 to 7 hours. Adjust the time based on the size of the chicken pieces or the heat level of your slow cooker. The chicken is ready when it reaches an internal temperature of 165˚F and shreds easily.
- Transfer the cooked chicken to a cutting board and shred using two forks.
- Return the shredded meat to the slow cooker, stirring well so the chicken is thoroughly coated in the sauce. Serve warm.
Notes
This recipe yields approximately 8 servings when used as a sandwich filling. For a full meal, serve with coleslaw and dill pickle chips.