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Slow cooker shredded BBQ chicken is a simple, zesty, and flavorful chicken. It can go in pasta dishes, over potatoes, in sandwiches, or in tortillas. This recipe is extremely versatile, tasty, and perfect for any time of year!
Reasons You’ll Love This Recipe
- BEST Shredded Chicken: This slow cooker shredded BBQ chicken is the best! It has a unique flavor from the tangy mustard and sweet brown sugar. When you add in the liquid smoke, it takes it to a whole new level of incredible flavor!
- Great Meal Prep: I love making this chicken at the beginning of the week; then, I can heat it up in lots of different ways throughout the week!
- Versatile: Whip this tasty chicken up for a weeknight dinner, family BBQ, or get-together. Pair it with my grilled Mexican street corn, red cabbage slaw, and bacon ranch potato salad for a full meal.
Simple Slow Cooker Recipe
I love using my slow cooker for so many reasons. Typically, I can just throw everything in and get on with my busy day! The way it all cooks together for so long makes all of the flavors meld together perfectly. This slow cooker shredded BBQ chicken is one of those recipes I can set and forget! It’s a tried and true recipe you and your family will love!
Slow Cooker Shredded BBQ Chicken Ingredients
Easy Slow Cooker Shredded BBQ Chicken Recipe
This easy slow cooker shredded BBQ chicken has only 8 ingredients. Dinner can be prepped in just 10 minutes; then, the slow cooker takes care of all the work. This is the perfect recipe for busy nights!
- Add the Chicken: Place the chicken breasts in the bottom of the slow cooker.
- Whisk: In a medium bowl, whisk together the brown sugar, ketchup, mustard, cider vinegar, liquid smoke, salt, and pepper.
- Cook: Pour the sauce mixture over the chicken in the slow cooker, then cover and cook for 3-4 hours on HIGH or 5-6 hours on LOW.
- Shred and Serve: Shred the chicken using two forks, then serve on top of cooked rice or in a bun as a sandwich.
Instant Pot Instructions
Short on time? Pop this slow cooker shredded BBQ chicken in the instant pot for a quick and easy weeknight meal. Sometimes, your day gets too busy to get dinner in the crockpot before you leave this house. I like to double the recipe because it makes the best leftovers!
- Add Chicken: Place the chicken in the bottom of the instant pot.
- Whisk BBQ Sauce: In a medium bowl, whisk together the brown sugar, ketchup, mustard, cider vinegar, liquid smoke, salt, and pepper.
- Cook: Place the lid on the instant pot. Select the SEAL mode, then cook on MANUAL for 25 minutes. Allow the instant pot to naturally release the steam.
- Shred: Shred using two forks and enjoy on rice or in a bun with my delicious Copycat KFC Coleslaw!
Storing Leftovers
This slow cooker shredded BBQ chicken is perfect for leftovers and meal prep! Here are some tips for storing leftovers for enjoying later.
- In the Refrigerator: Store shredded BBQ chicken in an airtight container in the fridge for up to 5 days.
- To Reheat: Reheat leftovers in the microwave until warmed through.
More Slow Cooker Chicken Recipes
If you’re looking for more recipes to make your life easier and you know your family will eat, I’ve got you covered.
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Slow Cooker Shredded BBQ Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, about 3 breasts
- ¾ cup brown sugar
- 3 tablespoons ketchup
- ¼ cup prepared mustard
- 2 tablespoons cider vinegar
- 2 teaspoons liquid smoke
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Place 1 ½ pounds boneless skinless chicken breasts, in the bottom of the slow cooker.
- In a medium bowl, whisk together ¾ cup brown sugar, 3 tablespoons ketchup, 2 tablespoons cider vinegar, ¼ cup prepared mustard, 2 teaspoons liquid smoke, 1 teaspoon salt, and ½ teaspoon pepper.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cover and cook for 3-4 hours on HIGH or 5-6 hours on LOW.
- Shred the chicken using two forks, and serve on top of cooked rice or in a bun as a sandwich.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe for dinner tonight and it is fantastic! I made it exactly as listed and would not change a thing–the chicken was moist, flavorful, with just a bit of tang. I served it over brown rice, which was delicious, but my husband and I are also going to try serving it on rolls. I will certainly be making this again–yum!
Sounds wonderful! I just want to be sure – put the FROZEN chicken breasts into the slow cooker – I don’t have to thaw them first?
I use frozen chicken quite a bit in my slow cooker. Just make sure that they are completely cooked throughout and no longer pink.
Love this slow cooker idea, can’t wait to make it for my boys!