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Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken made with tender, shredded chicken breasts simmered in a sweet-tangy BBQ sauce. Cook it low for 6–7 hours for fall-apart texture, then toss and pile onto brioche buns with coleslaw.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and BBQ sauce
  • 2 lb boneless skinless chicken breasts
  • 1.5 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
Serving
  • 1 Brioche buns
  • 1 coleslaw

Equipment

  • 1 slow cooker

Method
 

Cook the chicken
  1. Place the boneless skinless chicken breasts in the slow cooker. Spread them in an even layer so they cook consistently.
  2. Whisk together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, onion powder, and black pepper until the sugar dissolves. The mixture should look smooth and glossy.
  3. Pour the sauce over the chicken in the slow cooker. Make sure the chicken is mostly covered by the sauce.
  4. Cook on low for 6–7 hours until the chicken is very tender. The slow cooker should be at a steady simmer with gentle bubbling around the edges.
Shred and finish
  1. For faster cooking, cook on high for 3–4 hours until the chicken is very tender. You should be able to pull it apart easily with a fork.
  2. Remove the chicken and shred it with two forks. Shred until the pieces are uniform for even sauce coverage.
  3. Return the shredded chicken to the slow cooker and toss with the BBQ sauce. Stir until the chicken looks evenly coated.
  4. Serve the BBQ chicken on toasted brioche buns with coleslaw. Finish with extra sauce if you want it drippy and moundable.

Notes

Pro tip: If your BBQ sauce is very thick, stir it in the slow cooker once more after shredding so every bite is glossy. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze in portions for up to 2 months. For a lighter option, use low-sugar BBQ sauce and swap brioche buns for whole-wheat or lettuce wraps.