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Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken with tender, easily shredded chicken and a tangy-sweet sauce made from BBQ sauce, apple cider vinegar, and Worcestershire. Set it to low for 6–7 hours for fall-apart texture, then toss and serve on 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
For serving
  • 1 brioche buns
  • 1 coleslaw

Equipment

  • 1 slow cooker

Method
 

Add chicken and make the sauce
  1. Place the chicken breasts in the slow cooker.
  2. Whisk together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, onion powder, and black pepper.
  3. Pour the sauce over the chicken and make sure the pieces are coated.
Slow cook
  1. Cook on low for 6–7 hours, until the chicken is very tender.
  2. Alternatively, cook on high for 3–4 hours, until the chicken is very tender.
Shred, toss, and serve
  1. Remove the chicken and shred with two forks.
  2. Return the shredded chicken to the slow cooker and toss with the BBQ sauce.
  3. Serve on toasted brioche buns with coleslaw.

Notes

For best shredding, let the cooked chicken sit in the sauce for 10 minutes before shredding so it stays moist. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the slow cooker on low or in the microwave until hot. Freeze shredded chicken (with sauce) in a freezer-safe container for up to 3 months. For a lighter option, choose a reduced-sugar BBQ sauce and use less brown sugar.