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Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken with tender shredded chicken simmered in a sweet-savory sauce for easy weeknight sandwiches. Cook on low for 6–7 hours so the breasts turn very tender, then toss and serve on brioche buns with coleslaw.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
BBQ sauce mixture
  • 1.5 cup BBQ sauce
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
Serving
  • 1 brioche buns
  • 1 coleslaw

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place boneless skinless chicken breasts in the slow cooker as an even layer.
Make the sauce and coat the chicken
  1. Whisk together BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, onion powder, and black pepper until smooth and fully combined. Pour the sauce over the chicken so it’s mostly covered.
Slow cook until tender
  1. Cook on low for 6–7 hours until the chicken is very tender and easily pulls apart. Alternatively, cook on high for 3–4 hours until very tender.
Shred and re-toss
  1. Remove the chicken and shred with two forks, then return the shredded chicken to the slow cooker.
  2. Toss the shredded chicken with the BBQ sauce in the slow cooker until evenly coated and glossy.
Serve
  1. Serve the BBQ chicken on toasted brioche buns with coleslaw for crunch and freshness.

Notes

For maximum tenderness, keep the lid on during cooking and avoid stirring until the end; the sauce should thicken and cling as the chicken releases juices. Store in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is yes—freeze shredded chicken with sauce up to 3 months and thaw in the fridge overnight. For a lower-sugar option, use a reduced-sugar BBQ sauce and keep the brown sugar the same or cut it by half.