Crockpot Barbecue Chicken
Boneless chicken breasts cook in a slow cooker with barbecue sauce, grated onion, and brown sugar until tender enough to shred.
Ingredients
- 3 pounds boneless skinless chicken breasts 1.4 kg
- 1 1/2 cups barbecue sauce 360 ml
- 1/2 medium yellow onion grated
- 2 tablespoons brown sugar 25 g
- 1 tablespoon olive oil 15 ml
- 1 tablespoon Worcestershire sauce 15 ml
Instructions
- Add the barbecue sauce, grated onion, brown sugar, olive oil, and Worcestershire sauce to a 5-quart or 6-quart slow cooker.
- Stir the ingredients together until well combined.
- Add the chicken breasts to the slow cooker. Turn them to ensure they are fully coated in the sauce mixture.
- Cover and cook on low for 6 to 7 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer and shreds easily.
- Transfer the cooked chicken to a cutting board.
- Use two forks to shred the chicken breasts into bite-sized pieces.
- Place the shredded chicken back into the slow cooker.
- Stir the meat into the sauce until evenly coated. Serve warm.
Notes
Poultry must reach a safe internal temperature of 165°F (74°C). Insert your meat thermometer into the thickest part of the largest chicken breast to check for doneness.
Slow cookers vary in temperature. Check your chicken at the earliest suggested time to prevent the meat from drying out.
If the sauce looks too thin after shredding the chicken, leave the slow cooker uncovered on the high setting for 15 to 20 minutes to help it thicken.