Crockpot bbq chicken

Pro Tip: Using the "Low" setting generally results in a more tender, less "stringy" texture for chicken breasts. A Quick Tip on Texture If your sauce looks a bit too thin after shredding the chicken, leave the lid off the crockpot and cook on High for an additional 15–20 minutes. This will allow the sauce to reduce and thicken into a delicious glaze.

Updated at: Sun, 03 May 2026 16:42:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories329.5 kcal (16%)

Total Fat4.5 g (6%)

Carbs34.8 g (13%)

Sugars28.3 g (31%)

Protein34.7 g (69%)

Sodium942 mg (47%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 lbsBoneless skinless chicken breasts

or thighs for extra moisture

1 bottleBBQ sauce

¼ cupApple cider vinegar

the "secret ingredient" that breaks down the fibers and adds tang

1 tspGarlic powder

Optional

red pepper flakes

for a kick

Instructions

Step 1

Layer: Place the chicken breasts in the bottom of the crockpot in a single layer.

Step 2

Mix & Pour: In a small bowl, whisk the BBQ sauce, apple cider vinegar, and any extra spices. Pour the mixture over the chicken until completely covered.

Step 3

Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours.

Step 4

Shred: Once cooked, remove the chicken to a bowl or plate. Shred it using two forks.

Step 5

Toss: Return the shredded chicken to the crockpot and toss it with the remaining juices and sauce to soak up all that flavor.