Y’all, this is my tried and true barbeque shredded slow cooker chicken recipe. I use chicken breasts AND thighs, and no lie, it makes the BEST BBQ shredded chicken, and of course, I season it up. The chicken cooks tender and soaks up my smoky, tangy BBQ sauce. I like to serve up my shredded chicken on a poppy seed bun, but it works great on mashed potatoes (in a baked potato), on top of velveeta mac n’ cheese… Get into it, boos!
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How to Make Slow Cooker BBQ Chicken
These step-by-step photos show how to make slow cooker BBQ chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Slow Cooker BBQ Chicken Recipe
1. Build the sauce for the chicken
Stir together the BBQ sauce, chicken stock, onion, brown sugar, chipotle, garlic powder, onion powder, paprika, and Cajun seasoning right in the slow cooker.
2. Nestle chicken in the sauce
Turn the slow cooker to high. Cook until the chicken is fully cooked through and tender.
3. Shred the chicken using two forks
Then, return it to the slow cooker and stir to coat it fully in the sauce.
4. Finish your crockpot BBQ chicken
Stir in green onions, spoon into buns or bowls, and serve hot!
PRO TIP: Minced chipotle in adobo are found in the Mexican or international aisle of the grocery store. If you cannot find the pre-minced kind, use the canned chipotle in adobo and mince it finely with a knife.
Full Barbeque Shredded Slow Cooker Chicken Recipe
Slow Cooker Shredded Chicken Recipe
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Equipment
Ingredients
- 2 cups favorite BBQ sauce mine is Sweet Baby Ray’s original
- ½ cup chicken stock
- ½ cup grated yellow onion about ½ of a medium onion
- ¼ cup light brown sugar packed
- 2 teaspoons minced chipotle in adobo
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ½ teaspoons smoked paprika
- 1 tablespoon no-salt Cajun seasoning such as Tony Chachere’s
- 1 pound boneless, skinless chicken breast
- 1 ½ pounds boneless, skinless chicken thighs
- 1/3 cup minced green onions
Instructions
- In a slow cooker, stir together the BBQ sauce, chicken stock, onion, brown sugar, chipotle, garlic powder, onion powder, paprika, and Cajun seasoning.
- Add the chicken and coat it with the sauce.
- Set your slow cooker to high and cook for 2 hours, stirring occasionally, until the thickest portion of the chicken breast registers 165°F on an inserted digital thermometer. Remove from the slow cooker and using two forks, shred the chicken.
- Return shredded chicken to the slow cooker, stir to coat with sauce, and continue cooking for 10 minutes. Stir in green onions and serve hot.
Notes
How to Store
- Fridge: Spoon the cooled chicken and sauce into an airtight container and refrigerate for up to 4 days. This makes meal prep real easy, boos. Think bowls, wraps, sandwiches, salads, flatbread and whatever else you can build outta leftovers!
- Freezer: Freeze in portions in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stove over low heat with a splash of stock or water, stirring until heated through. Or pop portions in the microwave until steamy.
- Tip: For your leftover chipotle in adobo, blend the entire can in a small blender, then measure out 1 teaspoon increments on a plastic wrap-lined plate. Place in the freezer until completely frozen, then remove from the plate and store in a freezer safe zip-top bag in the freezer for up to 3 months.
Nutrition
Recipe Tips
- Start with the sauce you love. I use Sweet Baby Ray’s original. Sonny’s is another solid option, but any BBQ sauce you swear by will do.
- Pick the right size slow cooker. For 2 ½ pounds of chicken like this recipe calls for, a 4 quart crock pot gives everything room to cook evenly. If you’re cooking more chicken, a 6 quart works better.
- Use a crockpot liner if you want easier cleanup. I don’t always use one because it can change flavor in some recipes, but it does help here if you’re in a rush.
- Check your chicken temp. Slow cookers all heat a little different, y’all. Make sure the thickest part hits 165 degrees before you shred.
- Shred fast with a mixer. The chicken gets tender enough to pull apart with two forks, but if you wanna speed it up, grab a hand mixer and let it do the work.
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Serving Ideas
- Sandwich Night: Pile that chicken high on Hawaiian rolls, yeast rolls, or potato rolls, and call it dinner. Add pickles or slaw if you wanna dress it up!
- Classic Sides: Serve it alongside mac and cheese, cornbread, baked beans, or creamed corn.
- Bowl Situation: Layer rice, grits, or mashed potatoes in a bowl, top with chicken, and drizzle on extra sauce. Dinner done.
- Salads: Spoon warm crockpot BBQ shredded chicken over a big cornbread or potato salad.
- Casseroles: Stir some into baked mac and cheese or your favorite broccoli cheese casserole.
Recipe Help
It’s best to thaw it first, boss. But if you need to start from frozen, cook on low for 6 to 7 hours, or high for 4 to 5 hours. And always check the internal temp of the chicken with a thermometer! It should read 165°F.
Remove the lid and let the chicken cook a little longer so the liquid reduces. You can also stir in a cornstarch slurry and let it simmer until it thickens up.
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