Name: Shredded BBQ Chicken Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: American
Ingredients: 3 chicken breasts; 1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce; ⅓ cup light brown sugar; 2 tbsp apple cider vinegar; 1 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; ¼ tsp smoked paprika; ¼ tsp chipotle chili powder; ¼ tsp ground white pepper

Description

This Shredded BBQ Chicken recipe features tender chicken breasts slow-cooked to perfection in a flavorful mixture of Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce, brown sugar, apple cider vinegar, and a blend of spices. The result is juicy, shreddable chicken perfect for sandwiches, tacos, salads, or your favorite BBQ dishes.

Ingredients

Scale

Chicken

3 chicken breasts

BBQ Sauce Mixture

1 18 oz bottle Sweet Baby Ray’s Hickory & Brown Sugar Barbecue Sauce
⅓ cup light brown sugar
2 tbsp apple cider vinegar
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
¼ tsp smoked paprika
¼ tsp chipotle chili powder
¼ tsp ground white pepper

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Instructions

Prepare the sauce mixture: In a bowl or slow cooker insert, whisk together the barbecue sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper until fully combined.
Coat the chicken: Place the chicken breasts in the slow cooker or pot and use a spoon to thoroughly coat all the chicken pieces with the barbecue sauce mixture. Stir gently to ensure the chicken is well coated.
Cook the chicken low and slow: Turn the heat to low and cover the slow cooker or pot. Cook the chicken for approximately 7 hours, until it is tender and easily shredded with a fork.
Shred and serve: Remove the cooked chicken from the cooker, shred it using two forks, and mix it back into the sauce for extra flavor. Serve hot as desired.

Notes

Using a slow cooker or crockpot on low heat will yield the most tender shredded chicken.
If you don’t have a slow cooker, you can cook the chicken on the stovetop in a covered pot on the lowest heat setting for about the same time, adding a little water if needed to prevent sticking.
This shredded BBQ chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
For extra heat, increase the chipotle chili powder to ½ teaspoon or add crushed red pepper flakes.
Sweet Baby Ray’s BBQ sauce can be substituted with any preferred smoky brown sugar barbecue sauce.