Tossing chicken breast into the crockpot and covering them with seasonings and barbeque sauce to serve on a hamburger bun with Coleslaw is such a quick and easy dinner. I like to make these sandwiches during the summer months when using the oven or stovetop heats up the kitchen too much and I really don’t have time to cook a full course meal. This recipe comes with my favorite barbeque sauce blend, but you can also use your favorite premade barbeque sauce to save time.
For more delicious crockpot barbeque recipes, you may also enjoy homemade sloppy joes, barbequed chicken legs, barbequed chicken wings or barbequed spare ribs.
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Crockpot Shredded Barbequed Chicken
Ingredients
- 2 pounds chicken breasts
Spices: (add liberally to taste)
- salt
- garlic powder
- chili powder
- ground mustard
Barbeque sauce:
- 1 cup Sweet Baby Ray's barbeque sauce
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar can add to taste
Instructions
- Place chicken breasts into a 3–4-quart crockpot and season generously with salt, garlic powder, chili powder and ground mustard.
- Combine barbeque sauce, apple cider vinegar, Worcestershire sauce and brown sugar. Pour over the chicken breasts, spreading with a spatula or spoon to ensure the breasts are evenly covered.
- Cover and cook on low for 4-5 hours, or until the internal temperature reaches 165 degrees. *see note. Allow the chicken to rest for 10 minutes, then shred with a fork and serve on hamburger buns with coleslaw or sandwich toppings of your choice. Enjoy!
Notes
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Ingredients needed for this shredded barbeque chicken: chili powder, garlic powder, ground mustard, salt, Worcestershire sauce, brown sugar, apple cider vinegar, barbeque sauce and chicken breast.
Step 1: Place chicken breasts into a 3–4-quart crockpot and season generously with salt, garlic powder, chili powder and ground mustard.
Chicken breast sizes:
If your chicken breast is bigger than usual (like the one shown in the photo), You may only need one. I would recommend weighing the chicken breast to ensure you have at least 2 pounds of chicken so that the ratio of sauce will be correct. If needed you can also add more barbeque sauce once the chicken has been cooked and shredded.
Step 2: Combine barbeque sauce, apple cider vinegar, Worcestershire sauce and brown sugar. Pour over the chicken breasts, spreading with a spatula or spoon to ensure the breasts are evenly covered.
Step 3: Cover and cook on low for 4-5 hours, or until the internal temperature reaches 165 degrees Fahrenheit (can go a little higher, such as 180 degrees). Allow the chicken to rest for 10 minutes, then shred with a fork.
Final steps: Serve the shredded chicken on hamburger buns and top with coleslaw or the sandwich toppings of your choice. I highly recommend making your own sourdough discard buns and homemade coleslaw if time permits, it made the best shredded barbeque chicken sandwich I had ever had!
Storage notes:
If you have leftovers, they can be kept refrigerated for around 5 days, or frozen in an airtight container for up to 3 months. Do not allow the chicken to sit at room temperature for more than 2 hours to avoid bacterial contamination.
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A true 5-star! Easy, family friendly, and very tasty.