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Crockpot BBQ Chicken Recipe

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This Crockpot BBQ Chicken recipe offers tender, juicy chicken breasts simmered in a flavorful, tangy BBQ sauce made from a blend of apple cider vinegar, brown sugar, and spices. Perfect for a hassle-free meal, this shredded BBQ chicken is ideal for sandwiches, tacos, or hearty bowls, delivering comfort and taste with minimal effort.

  • Total Time: 3 hours 5 minutes
  • Yield: 4 servings

Ingredients

BBQ Sauce Mix

  • 1½ cups BBQ sauce (your favorite brand)
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

Main Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1 pinch salt and pepper (optional, to taste)

Garnish

  • 1 tablespoon fresh parsley (optional, chopped)

Instructions

  1. Prepare BBQ Sauce Mix: Whisk together the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder in a mixing bowl until well combined and smooth.
  2. Place Chicken in Cooker: Lay the chicken breasts at the bottom of your pressure cooker or crockpot. Season with a pinch of salt and pepper if desired.
  3. Add Sauce: Pour the prepared BBQ sauce mixture evenly over the chicken breasts, ensuring they are fully coated.
  4. Cook Chicken: Seal the lid on your pressure cooker and cook on HIGH pressure for 20 minutes. Alternatively, you can slow cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours for a longer cooking option.
  5. Release Pressure: After cooking, allow the pressure to naturally release for 10 minutes before carefully opening the lid to avoid steam burns.
  6. Shred Chicken: Use two forks to shred the chicken directly in the pot, mixing it thoroughly with the sauce to fully coat it.
  7. Serve and Garnish: Serve the shredded BBQ chicken on buns, in tacos, or over bowls. Garnish with freshly chopped parsley if desired for a pop of color and fresh flavor.

Notes

  • If using a slow cooker, cooking times can be adjusted to fit your schedule without compromising flavor.
  • The recipe is versatile and works well with various BBQ sauce brands and styles depending on your heat and sweetness preferences.
  • For extra smoky flavor, consider adding a dash of smoked paprika or a few drops of liquid smoke to the sauce mix.
  • This shredded BBQ chicken can be refrigerated for up to 4 days or frozen for longer storage.
  • Serve with coleslaw or pickles on sandwiches for added crunch and tang.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/crockpot-bbq-chicken-recipe/