Brown Sugar Mustard BBQ Chicken in the Crock Pot
Chicken breasts slow cooked in a tangy brown sugar and mustard barbecue sauce until tender enough to shred.
Ingredients
Main Ingredients
- 3 ½ lb boneless skinless chicken breasts about 5 to 6 breasts
- 2 cup barbecue sauce
- ¼ cup brown sugar packed
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 ½ tsp Worcestershire sauce
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp crushed red pepper
Instructions
Cooking
- Stir the barbecue sauce, brown sugar, vinegar, mustard, Worcestershire sauce, olive oil, pepper, garlic powder, onion powder, and crushed red pepper in the slow cooker until smooth.
- Add the chicken breasts and turn them in the sauce to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, until at least 165 degrees F in the thickest breast. Check early.
- Move the chicken to a cutting board and shred with two forks.
- Return the shredded chicken to the slow cooker, stir to coat, and adjust with vinegar or salt if needed.
Notes
Nutrition values are an estimate for the chicken and sauce without buns. Cook time is for LOW (4 to 5 hours); HIGH takes 2 to 3 hours. Breasts finish faster than expected, so check early. Leftovers keep up to 4 days in the refrigerator.