Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup barbecue sauce
- ½ cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 small onion, thinly sliced
Instructions
1. Season the Chicken
Place the chicken in the crock pot and sprinkle it evenly with smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder.
2. Add the Sauce
Pour the barbecue sauce, chicken broth, Worcestershire sauce, brown sugar, and apple cider vinegar over the chicken. Add the sliced onion and gently stir the sauce around the chicken.
3. Slow Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily pulls apart with a fork.
4. Shred the Chicken
Transfer the cooked chicken to a large bowl and shred it with two forks. Return the shredded chicken to the crock pot and stir it into the sauce.
5. Let It Soak
Cover and cook on low for another 15–20 minutes so the shredded chicken can absorb the barbecue sauce.
6. Serve
Pile the pulled chicken onto toasted hamburger buns and top with coleslaw or pickles. It can also be served over baked potatoes, mac and cheese, rice, or used for tacos and nachos.