Description
Tender and flavorful shredded chicken made easy in the crockpot using Sweet Baby Ray’s barbecue sauce. Perfect for sandwiches, tacos, or served over rice.
Ingredients
4 boneless, skinless chicken breasts
1 cup Sweet Baby Ray’s barbecue sauce
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Instructions
- Place the chicken breasts in the crockpot.
- In a bowl, mix together the barbecue sauce, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
- Pour the sauce mixture over the chicken in the crockpot.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Remove the chicken breasts from the crockpot and shred them with two forks.
- Return the shredded chicken to the crockpot and stir to coat it with the sauce.
- Serve warm on buns, tortillas, or over rice.
Notes
Optional: Add smoked paprika or chili powder to the sauce mix for extra smoky or spicy flavor.
Use chicken thighs instead of breasts for juicier meat.
For a creamy texture, stir in sour cream or cream cheese after shredding.
Serve with coleslaw or pickled jalapeños for added crunch or heat.
Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months.
Reheat gently on stove or microwave, stirring occasionally.
Frozen chicken breasts can be used but require additional cooking time.
- Prep Time: 5 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Crockpot / Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 250 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 85mg
