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. (I usually find it easier to remove it.) 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.
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
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