Crockpot BBQ Chicken (Printable Version)

Juicy chicken cooked low and slow in a rich, smoky barbecue sauce for an effortless, hearty meal.

# Ingredients:

→ Main Ingredients

01 - 900-1100 grams boneless, skinless chicken breasts
02 - 1 large onion, finely chopped
03 - 2 cloves fresh garlic, minced

→ Sauce Components

04 - 510 grams smoky or sweet barbecue sauce
05 - 60 milliliters apple cider vinegar
06 - 30 milliliters Worcestershire sauce
07 - 12.5 grams packed brown sugar
08 - 5 grams smoked paprika
09 - 2.5 grams garlic powder
10 - 2.5 grams onion powder
11 - 1 gram ground black pepper

→ Serving Suggestions

12 - Hamburger buns (optional)
13 - Coleslaw for topping (optional)

# Steps:

01 - Ensure chicken breasts are thawed. Finely chop the onion and mince the garlic for optimal flavor integration.
02 - In a medium bowl, thoroughly mix barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper until the brown sugar fully dissolves.
03 - Spray the slow cooker insert with non-stick cooking spray. Lay the chopped onion evenly at the bottom, then arrange the chicken breasts on top without overlapping. Pour the prepared sauce evenly over the chicken, ensuring thorough coating.
04 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and easily shreddable with a fork.
05 - Remove chicken from the slow cooker and transfer to a cutting surface. Use two forks to shred the meat finely. Return shredded chicken to the slow cooker and stir it into the sauce. Simmer uncovered for an additional 15 to 20 minutes to meld flavors and reheat.
06 - Serve the BBQ chicken on hamburger buns with optional coleslaw or use as desired in sandwiches, salads, or other dishes.

# Notes:

01 - Chicken thighs can be substituted for breasts to increase flavor and moisture retention during cooking.
02 - Add diced tomatoes or bell peppers to the slow cooker for added moisture and complexity.
03 - A pinch of red pepper flakes or hot sauce can be added for spiciness.
04 - Leftovers store well refrigerated up to 4 days or frozen up to 3 months.

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