Go Back
–+ servings
Barbeque shredded slow cooker chicken piled high on a sesame bun, ready to serve
Print Recipe
No ratings yet

Slow Cooker Shredded Chicken Recipe

This BBQ shredded chicken recipe is made in the slow cooker with chicken breast and thighs for a juicy barbecue chicken every time.
Prep Time10 minutes
Cook Time2 hours 10 minutes
0 minutes
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 333kcal
Author: Jocelyn Delk Adams

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

Calories: 333kcal | Carbohydrates: 39g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 904mg | Potassium: 673mg | Fiber: 2g | Sugar: 31g | Vitamin A: 856IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg