Ingredients
2 lbs boneless skinless chicken (breasts or thighs)
1 small onion, chopped
1 cup low sugar BBQ sauce
2 tbsp apple cider vinegar
1 tsp garlic powder
1 tbsp smoked paprika
Salt and pepper to taste
Pinch of cayenne (optional, for heat)
Instructions
1-Add onion: Layer chopped onion in the bottom of the slow cooker.
2-Place chicken: Arrange chicken on top of the onions.
3-Mix sauce: Combine BBQ sauce, apple cider vinegar, garlic powder, smoked paprika, salt, pepper, and optional cayenne.
4-Coat chicken: Pour the sauce over the chicken, ensuring it is well covered.
5-Cook chicken: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until internal temperature reaches 165°F and shreds easily.
6-Shred and coat: Remove chicken, shred with two forks, return to the sauce, and stir to coat evenly.
7-Rest and absorb: Let the shredded chicken sit in the sauce for 10-15 minutes to absorb flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Let the shredded chicken rest in the sauce for 10 to 15 minutes — this step makes it extra juicy and flavorful, so do not skip it.
🍶 For a thicker, clingier sauce, remove the slow cooker lid during the last 30 minutes of cooking to let the sauce reduce.
❄️ Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein, Low Sugar
Nutrition
- Serving Size: 5 oz shredded chicken with sauce
- Calories: 275
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 95mg