Crockpot BBQ Chicken
The easiest and most delicious pulled chicken you’ll ever make!
Ingredients
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 Tablespoons brown sugar
- 1 teaspoon sea salt see note
- 1/2 teaspoon garlic powder
- 1 and 1/2 pounds boneless, skinless chicken breasts
Instructions
- In the bottom of a slow cooker, combine barbecue sauce, apple cider vinegar, brown sugar, sea salt, and garlic powder. Stir well to combine.
- Nestle the chicken breasts into the sauce, turning to be sure they are fully coated. Cook on high for 2-3 hours or low for 4-6 hours, until the chicken is very tender and easy to pull apart with two forks.
- Shred chicken. You can do this either inside the crockpot, or by removing the chicken to a cutting board. Return shredded chicken to the crockpot and stir well. Serve right away, or leave on the slow cooker’s keep warm setting for up to 2-3 hours.
- Serve in sandwiches, wraps, bowls, salads, as you like.
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Notes
- Amounts: This recipe is flexible. I'd use the same amount of sauce for up to roughly 2 pounds of chicken, and increase the amount of sauce beyond that.
- Salt: If using regular table salt, reduce the amount to 1/2 teaspoon.
Nutrition Estimate
Calories: 172 kcal, Carbohydrates: 18 g, Protein: 18 g, Fat: 2 g, Saturated Fat: 0.5 g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 1 g, Trans Fat: 0.01 g, Cholesterol: 54 mg, Sodium: 759 mg, Potassium: 409 mg, Fiber: 0.3 g, Sugar: 15 g, Vitamin A: 106 IU, Vitamin C: 1 mg, Calcium: 19 mg, Iron: 1 mg