Slow-Cooker Barbecue Chicken
Tender shredded chicken cooked with garlic, onion, smoked paprika, and barbecue sauce, perfect for sandwiches, tacos, salads, or family dinners.
Ingredients
Main Ingredients
- 3–4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium onion, finely chopped
- 1 cup low-sodium chicken broth (or water for fewer calories)
- 1 cup barbecue sauce (use your favorite brand; thicker styles give a stickier final texture)
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Scatter the minced garlic and chopped onion over the chicken evenly.
- In a medium bowl, whisk together the barbecue sauce, smoked paprika, chicken broth, and a pinch of salt and pepper until smooth.
- Pour the sauce over the chicken, turning pieces so they’re well coated.
Cooking
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F and is easily shredable.
- Use two forks to shred the chicken right in the pot. Stir the shredded meat into the sauce so it soaks up the juices.
- Taste and season with additional salt, pepper, or a squeeze of lemon to balance sweetness before serving.
Serving Suggestions
- Pile shredded chicken on toasted buns, topped with coleslaw.
- Spoon over rice or into tortillas with pickled onion, cilantro, and lime.
- Serve over leafy greens with corn, black beans, and avocado.
- Finish each portion with extra sauce and chopped parsley or green onions.
Notes
Let the chicken cool to room temperature (no more than 2 hours), then store in an airtight container. Use within 3–4 days. Freeze portions for up to 3 months.