Slow Cooker BBQ Chicken for a Crowd
Tender shredded BBQ chicken made in the slow cooker, sized to feed eight or more.
Ingredients
Main Ingredients
- 3 ½ lb boneless, skinless chicken breasts fully thawed
- 2 cup BBQ sauce plus more for serving
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes optional
Instructions
Cooking
- In a 6-quart or larger slow cooker, stir together the BBQ sauce, brown sugar, vinegar, olive oil, garlic powder, onion powder, paprika, and red pepper flakes.
- Nestle the chicken breasts into the sauce and turn each piece to coat.
- Cover and cook on low for 4 to 6 hours or on high for about 3 hours, until the chicken shreds easily and reaches 165 degrees F in the thickest part.
- Lift the chicken to a cutting board, shred with two forks, return it to the slow cooker, and stir until coated.
- Let the chicken sit on warm for 10 to 15 minutes to soak up the sauce, then serve hot.
Notes
Nutrition values are an estimate per serving of chicken only, without buns or toppings, and vary by BBQ sauce. The cook time shown is 5 hours; it varies from 4 to 6 hours on low or about 3 hours on high. Thaw chicken before cooking. Refrigerate leftovers within 2 hours.