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Hand shredding cooked BBQ chicken with two forks inside a white crockpot.
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Crockpot BBQ Shredded Chicken

This Crockpot BBQ Shredded Chicken is juicy, smoky, and tender with a homemade BBQ sauce. Great for sandwiches, wraps, or served over rice.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Diet: Low Lactose
Skill Level: Beginner
Servings: 6 -8 Servings
Author: Rena

Ingredients

  • 3 pounds boneless skinless chicken breasts

BBQ sauce:

  • ½ cup brown sugar
  • 1 cup ketchup
  • ¼ cup balsamic vinegar
  • ¼ cup water
  • 1 small sweet or yellow onion peeled and coarsely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • 2 tablespoons avocado oil

Optional:

  • Lettuce
  • Burger buns
  • Red onion

Instructions

  • Add 1 cup ketchup, ½ cup brown sugar, ¼ cup balsamic vinegar, 1 small sweet or yellow onion, 2 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon kosher salt, 2 tablespoons avocado oil, and ¼ cup water to a blender.
    Blender with BBQ sauce ingredients including ketchup, onion, vinegar, and spices before blending.
  • Blend the sauce until it is completely smooth and thick.
    Blender filled with smooth blended BBQ sauce.
  • Cut each of the 3 pounds boneless into three large chunks and place them in the crockpot.
    Several raw boneless skinless chicken breasts placed in a white crockpot.
  • Pour the BBQ sauce over the chicken, stirring to coat well. Cover and cook on HIGH for 2-3 hours or LOW for 6-7 hours, until the chicken reaches 165°F internally.
    Homemade BBQ sauce being poured over raw chicken breasts inside a crockpot.
  • Once cooked, shred the chicken directly in the crockpot and mix it into the sauce.
    Hand using two forks to shred BBQ chicken inside a crockpot with sauce.
  • Spoon the shredded BBQ chicken into soft brioche or Burger buns.
    Overhead view of shredded BBQ chicken piled high on an open sandwich bun.
  • Layer on Lettuce, fresh herbs, and sliced Red onion for crunch and freshness.
    Open-faced bun loaded with BBQ shredded chicken and sliced red onion, with another sandwich in the background.
  • Finish with the top of the bun and serve while warm.
    BBQ shredded chicken piled onto a sandwich bun with sesame seeds, topped with red onion and parsley.

Notes

  • You can skip all the ingredients to make the BBQ sauce from scratch if you want to use your favourite store-bought BBQ sauce.
  • Cut chicken breasts into large chunks before cooking for even results and effortless shredding.
  • Always check that the chicken reaches 165°F before shredding.
  • Keep extra BBQ sauce on hand if you like it extra saucy.
  • Serve on brioche buns, over rice, or in wraps.

Instant Pot Instructions

  1. Place the chicken chunks in the Instant Pot and pour the homemade BBQ sauce over the top. Secure the lid and set the valve to sealing. Select Pressure Cook (or Manual) and cook on high pressure for 12 minutes.
  2. Once the timer is done, carefully quick-release the steam by switching the valve to venting. Open the lid, shred the chicken right in the pot, stir it back into the barbecue sauce, and serve hot.

Storage

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months, thaw overnight in the fridge.
  • Reheating: Warm gently in the microwave or oven, adding a splash of water or sauce if needed.

Nutrition

Calories: 439kcal | Carbohydrates: 35g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1155mg | Potassium: 1103mg | Fiber: 1g | Sugar: 29g | Vitamin A: 906IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg