When the weather has been as hot as it has been the last few days, the last thing I’m trying to do is spend time toiling away in my kitchen. My poor little window AC unit has been working overtime in my studio just trying to keep me cool, and I don’t need the oven or stove making the situation even worse. So on scorching, humid weekends like this when I’m craving more than just a sandwich with cold cuts my slow cooker is super handy. This shredded barbecue chicken will make enough for leftovers for me throughout the week, or a quick and easy sandwich on the go. Use your favorite barbecue sauce, doctor it up with a few spices you probably already have on hand, and in a few hours, dinner is served — and you barely broke a sweat.
Slow Cooker Barbecue Chicken
Ingredients
- 3 – 4 lbs boneless skinless chicken breasts
- 1.5 cups barbecue sauce
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 Tbsp apple cider vinegar
- Few drops of liquid smoke
- 2 Tbsp butter
- Freshly chopped green onions, for garnish
- Rice, grits, or mashed potatoes, for serving
Instructions
- Place chicken breasts in a slow cooker.
- In a mixing bowl, combine barbecue sauce, seasonings, apple cider vinegar, and liquid smoke.
- Pour barbecue mixture over chicken breasts and brush to thoroughly coat.
- Top chicken with pats of butter.
- Cover slow cooker with lid and cook on high for 3 hours, or until the chicken reaches 165 degrees F.
- Using forks, shred the chicken in the slow cooker, put the lid back on and continue to cook for another hour.
- Serve over a bed of grits, rice, or mashed potatoes, or use in sandwiches. Garnish with green onions if desired.
