We are in the throes of winter, so how about a little something reminiscent of summer? This Slow Cooker Barbecue Chicken dish will remind you of summer barbecues. And the best part is that you can prepare it in the morning and enjoy it for dinner when you get home! This one’s a winner served on toasted whole wheat buns or over brown rice topped with some pickles!
The key to this recipe is the homemade barbecue sauce. It’s smoky, tangy and just a little sweet–and far superior to store-bought brands that often contain excessive sugar and high fructose corn syrup.
Try this little touch of summer and sunshine tonight!
Slow Cooker Shredded Chicken
Easy breezy and quite tasty!
Homemade BBQ Sauce
- 1 1/4 cup organic ketchup
- 1/4 cup raw honey
- 1 tablespoon molasses
- 1/4 cup apple cider vinegar
- 2 teaspoons mustard powder
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 pounds skinless boneless chicken breasts
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
To make the BBQ sauce, combine all ingredients in a bowl and whisk together. Set aside.
To make the chicken, trim fat off of chicken and then place the breasts in the crock pot.
Add all the chicken seasoning (not the sauce) to the crock pot and then stir to coat.
Pour half of the barbecue sauce over the chicken and stir to coat.
Cover and cook on low 6-8 hours or on high 4-6 hours.
When chicken is done, shred it with two forks or cut it into chunks. Add additional barbecue sauce or top the chicken with more sauce once it is plated. Serve over brown rice or as a sandwich on whole wheat buns.