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–+ servings
Barbeque shredded slow cooker chicken piled high on a sesame bun, ready to serve
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5 from 1 vote

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