Ingredients
- 3 lbs chicken breasts (boneless, skinless)
- 1 1/2 cups BBQ sauce (such as Sweet Baby Ray’s Honey BBQ)
- 1/2 medium onion, grated (with juice)
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
Instructions
- In a 5–6 qt slow cooker, stir together BBQ sauce, grated onion, olive oil, Worcestershire sauce, and brown sugar until combined.
- Add chicken breasts and turn to coat in the sauce.
- Cover and cook on high for 2–3 hours or on low for 6–7 hours, until chicken reaches 165°F and is tender enough to shred.
- Transfer chicken to a cutting board and shred with two forks.
- Return shredded chicken to the slow cooker, stir well to coat with the sauce, and keep warm until ready to serve.
Notes
- Use chicken thighs for an even juicier result.
- Make ahead and store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with toasted buns, pickles, and coleslaw for a full BBQ sandwich experience.
- Add a splash of apple cider vinegar for extra tanginess.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 317 kcal
- Sugar: 14 g
- Sodium: 540 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 39 g
- Cholesterol: 105 mg
