Slow Cooker Shredded BBQ Chicken
Servings: 6
Ingredients
- 1.5-2 pounds chicken thighs or breast boneless, skinless
- 1 15 ounce can tomato sauce
- ¼ cup dark brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons dijon mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the bbq sauce by mixing the ingredients together in a large measuring cup or small mixing bowl.1 15 ounce can tomato sauce, ¼ cup dark brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons dijon mustard, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper
- Add the chicken to the slow cooker and pour the bbq sauce over the top. Cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the chicken and stir the shredded chicken into the sauce in the slow cooker. Serve the pulled chicken warm.
Notes
- Freezing Instructions: Allow the chicken to cool to room temperature, then store in freezer safe bags or containers. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop. If chicken seems dried out from freezing, stir in some more bbq sauce.
- Special Tools (affiliate links): Slow Cooker | Whisk | Measuring Spoons | Large Measuring Cup
- BBQ Sauce: If using a store bought sauce you only need the sauce and the chicken. I would recommend tasting it at the end once the chicken is cooked to determine if additional salt is needed at all.
Nutrition
Calories: 177kcal | Carbohydrates: 11g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 579mg | Potassium: 481mg | Fiber: 1g | Sugar: 9g | Vitamin A: 368IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg