Easy Slow Cooker Pulled BBQ Chicken

• •1.5 lb boneless, skinless chicken breasts
• •1.5 cup BBQ sauce, good quality
• •0.5 large yellow onion, chopped
• •2 cloves garlic, minced
• •2 tablespoon apple cider vinegar
• •1 tablespoon light brown sugar, packed
• •1 teaspoon smoked paprika
• •0.5 teaspoon chili powder
• •1 teaspoon Worcestershire sauce
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper

Instructions

1. 1

   Place the boneless, skinless chicken breasts evenly in the bottom of your slow cooker.

2. 2

   In a medium bowl, whisk together the BBQ sauce, chopped yellow onion, minced garlic, apple cider vinegar, light brown sugar, smoked paprika, chili powder, Worcestershire sauce, salt, and black pepper until well combined.

3. 3

   Pour the sauce mixture over the chicken in the slow cooker, ensuring the chicken is mostly covered by the sauce.

4. 4

   Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is incredibly tender and easily shredded with a fork.

5. 5

   Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a large bowl or cutting board. Reserve the sauce in the slow cooker.

6. 6

   Using two forks, shred the chicken into bite-sized pieces. Discard any excess fat or gristle.

7. 7

   Return the shredded chicken to the slow cooker, stirring it into the BBQ sauce until thoroughly coated. Allow it to simmer on the 'Warm' setting or low for an additional 15-30 minutes to absorb more flavor.

8. 8

   Serve hot and enjoy!

Chef's Tips

• 💡For extra tender chicken, ensure it's cooked until it literally falls apart when touched with a fork before shredding.
• 💡Quick shredding tip: If you have a stand mixer, you can place the cooked chicken breasts in the mixing bowl and use the paddle attachment on low speed for about 30 seconds to quickly shred the chicken.
• 💡Serving suggestions: Serve on toasted brioche buns with coleslaw, over baked potatoes, as a topping for nachos, or alongside a simple green salad.
• 💡Make ahead: This pulled chicken can be made a day in advance and reheated gently on the stovetop or in the slow cooker. It also freezes well in an airtight container for up to 3 months.
• 💡Adjust the spice level: For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the BBQ mixture.