Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 large onion, chopped
- 1 (18-ounce) bottle BBQ sauce (about 2 cups)
- 1/2 cup chicken broth or water
- 2 tablespoons light brown sugar (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chicken evenly in the bottom of the slow cooker.
- Sprinkle chopped onion over the chicken.
- Season with garlic powder, salt, and black pepper.
- Pour chicken broth or water into the slow cooker.
- If using, sprinkle brown sugar over the top.
- Pour the entire bottle of BBQ sauce over the chicken. Do not stir.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and easily shredded.
- Remove the chicken and shred with two forks.
- Return shredded chicken to the slow cooker and stir to coat evenly in the sauce.
- Let sit on WARM for 15–30 minutes to allow flavors to meld.
- Serve warm on buns, over rice, or with your favorite sides.
Notes
- Chicken thighs stay extra juicy and tender during slow cooking.
- For a sweeter sauce, keep the brown sugar; omit for a less sweet version.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Use gluten-free BBQ sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American