Savory Slow Cooker Pulled Barbecue Chicken Recipe Is So Easy & Delicious (7 Ingredients) by Elisa Schmitz
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During the warm weather months, we have family and friends in and out of our house regularly (and sometimes unexpectedly). Which is why I've learned to have easy-to-make recipes that everyone loves in my back pocket. This savory slow cooker pulled barbecue chicken recipe is one of my go-to meals because of how easy it is to make and how incredibly delicious it is.
Everyone loves this mouth-watering high-protein meal. The flavor of the barbecue sauce blends beautifully with the flavor of the balsamic vinegar and brown sugar. The chicken turns out so moist and juicy! Plus, you get the health benefits of protein, the health benefits of olive oil and the health benefits of balsamic vinegar.
To make this succulent shredded chicken recipe, here's what you'll need to gather: chicken breast or thighs (or a combination), barbecue sauce, balsamic vinegar, brown sugar, olive oil, onion powder and smoked paprika. Simply throw the seven gluten-free ingredients into your slow cooker and go do other things while your yummy meal is cooking. Four hours later, it's ready to eat!
You can serve this fantastic barbecue chicken for lunch piled onto a bun or rolled into a tortilla, or for dinner over rice with your favorite side dishes. My family loves it on Hawaiian rolls or French rolls with a slice of cheddar cheese. It freezes and reheats easily, so be sure to make plenty (it disappears fast).
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours (on high) or 8 hours (on low)
Total Time: 4 hours and 5 minutes
Servings: 10
Ingredients
- 2 cups barbecue sauce (such as Sweet Baby Ray's)
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/3 cup brown sugar
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 4 pounds boneless/skinless chicken breast or thighs (or a combination)
- salt and pepper, to taste (optional, but I used about 1/2 teaspoon of each)
Here's how to make it:
- In your slow cooker, add the barbecue sauce, balsamic vinegar, olive oil, brown sugar, onion powder and smoked paprika. Add salt and pepper, to taste, if desired. Stir to combine. (I used Sweet Baby Ray’s, but you can use your favorite or make your own barbecue sauce.)
- Add the chicken and ensure that it's coated in the sauce.
- Cover the slow cooker with the lid.
- Cook on high for 4 hours or on low for 8 hours. Chicken is done when it measures 165 degrees F on a food thermometer.
- Stir the chicken then shred it with two large forks. Stir again to thoroughly combine it with the sauce. Serve onto buns, tortillas, rice or all on its own.
- Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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