Description
A simple, slow-cooked barbecue chicken recipe that is perfect for weeknight dinners, sandwiches, or salads, infused with sweet and tangy flavors.
Ingredients
- 6 boneless, skinless chicken breast halves (about 3–3.5 pounds total)
- 1 bottle (18 oz) Sweet Baby Ray’s barbecue sauce
- 1/4 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon mustard powder
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder until smooth. Taste and adjust seasoning.
- Season both sides of the chicken breasts with salt and black pepper.
- Lay the seasoned breasts in a single layer in the bottom of your slow cooker.
- Pour the prepared barbecue mixture evenly over the chicken so each breast is well coated.
- Cover and cook on LOW for 4 to 6 hours, or until the chicken reaches 165°F and is fork-tender (or cook on HIGH for 2–3 hours).
- Remove the chicken to a cutting board and shred with two forks.
- Return the shredded chicken to the crockpot and stir it into the remaining sauce. Let it warm through on LOW for 10–15 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 2–3 months.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American