Ingredients
Equipment
Method
- In a small bowl, stir together 1 cup of the BBQ sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, and black pepper. Cover and refrigerate the remaining 1/4 cup BBQ sauce for finishing the chicken.
- Arrange the fully thawed chicken breasts in a reasonably even layer in a 4- to 6-quart slow cooker.
- Spoon the sauce mixture over the chicken and turn the pieces until they are evenly coated.
- Cover and cook on Low for approximately 3 to 5 hours or on High for approximately 2 to 3 hours. Avoid repeatedly lifting the lid during cooking.
- Begin checking the chicken at the early end of the cooking range. Insert an instant-read thermometer into the thickest part of each large piece. Every piece must reach at least 165°F or 74°C.
- Transfer the cooked chicken to a clean bowl and let it rest for approximately 5 minutes.
- Shred the chicken with two forks or tongs. It may also be chopped or sliced if it does not pull easily into strands.
- Inspect the liquid remaining in the slow cooker. If it is thin, spoon off the excess. For a thicker sauce, transfer some liquid to a small saucepan and simmer it until slightly reduced.
- Return the shredded chicken to the slow cooker. Stir in the reserved 1/4 cup BBQ sauce and enough hot cooking liquid to reach the desired consistency.
- Taste the finished chicken and add salt only if needed.
- Divide the finished BBQ chicken into 6 equal portions. For consistent servings, weigh the complete cooked batch and divide its total weight by 6.
Notes
Cooking time: Slow cookers and chicken breast thickness vary. Begin checking at the early end of the cooking range and rely on an instant-read thermometer rather than cooking time or color alone.
Chicken safety: Use fully thawed chicken and cook every piece to an internal temperature of at least 165°F or 74°C. Do not cook frozen chicken directly in the slow cooker.
Prevent dry chicken: Use similarly sized pieces, begin temperature checks early, and remove smaller breasts once they reach the safe temperature. Mix the shredded chicken with reserved BBQ sauce and only enough hot cooking liquid to keep it moist.
Thin sauce: Chicken naturally releases moisture while cooking. Spoon off excess liquid or reduce a portion in a saucepan before returning it to the chicken. Do not add water or broth at the beginning.
Serving ideas: Serve the shredded BBQ chicken in rice bowls, sandwiches, wraps, baked potatoes, salads, or alongside beans, corn, cooked vegetables, cabbage, or slaw.
Storage: Divide the chicken among shallow covered containers and refrigerate it within 2 hours of cooking, or within 1 hour when the surrounding temperature is above 90°F. Keep it at 40°F or below and use or freeze it within 4 days.
Freezing: Freeze portions that will not be eaten within 4 days in airtight freezer containers. Leave a small amount of expansion space and label each container with the date.
Reheating: Reheat refrigerated or thawed chicken on the stovetop or in the microwave until it reaches 165°F or 74°C. Add a spoonful of water or BBQ sauce if it seems dry. Do not use a slow cooker to reheat cold leftovers.
Variation: Boneless skinless chicken thighs may replace the breasts, but the cooking texture and nutrition will change.
Allergen note: BBQ sauce ingredients vary by brand and may contain common allergens. Check the product label when cooking for someone with an allergy.