I recently tried a new take on slow cooker bbq chicken that marries tangy apple cider vinegar, sweet brown sugar, and a whisper of smoked paprika with tender chicken breasts. With a rich infusion of your favorite BBQ sauce and a dash of garlic and onion powders, every bite teases a bold, unforgettable flavor.

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I’m eager to share one of my all-time favorite recipes that’s sure to become a staple in your slow cooker collection. This Slow Cooker BBQ Chicken is prepared with 2 lbs boneless, skinless chicken breasts combined with 2 cups of your favorite BBQ sauce, a splash of 1/4 cup apple cider vinegar, and a hint of 1/4 cup brown sugar.

I also throw in 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and a little seasoning of 1/2 tsp salt and 1/4 tsp black pepper with an optional pinch of cayenne pepper if you like a bit of heat. I like to add 1/2 cup water or chicken broth to ensure the chicken stays juicy as it slowly cooks to tender perfection.

This dish reminds me of those times I experimented with similar crockpot pulled chicken or even slow cooker shredded chicken recipes to achieve that fall-apart tender texture. Enjoy experimenting with this easy, yet amazing dish!

Why I Like this Recipe

I like this recipe because it’s super easy to prep and cook. I just throw everything into my slow cooker and let it work its magic so I dont have to stress about complicated steps.

I really enjoy the way the flavors come together. The tangy apple cider vinegar, sweet brown sugar, and smoky paprika mix with the chicken to create a taste that makes me feel like I’m at a backyard BBQ every time I eat it.

I also love how the chicken ends up fall-apart tender. I can shred it with my forks real quick after it’s been cooking all day and its just perfect for piling on sandwiches or even over a bed of rice.

Finally, I appreciate that the recipe gives me options for a little kick if I want it. That optional cayenne pepper is a brilliant little trick that lets me adjust the heat based on my mood.

Ingredients

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Chicken breasts are rich in protein and provides healthy lean meat for this recipe.
BBQ sauce gives a smoky, slightly sweet flavor and is full of robust taste.
Apple cider vinegar adds zesty tanginess and helps tenderize the chicken for juicy texture.
Brown sugar boosts a caramelized sweetness that perfectly complements the tangy sauce.
Smoked paprika infuses a deep, smoky flavor and adds striking, reddish color to the dish.
Optional cayenne pepper adds a spicy kick for those wanting extra heat in every bite.
Water or chicken broth helps maintain moisture making the chicken extra tender.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts

2 cups of your favorite BBQ sauce

1/4 cup apple cider vinegar

1/4 cup brown sugar

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

Optional pinch of cayenne pepper if you like a little kick

1/2 cup water or chicken broth

How to Make this

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1. Start by placing the boneless, skinless chicken breasts in the bottom of your slow cooker.

2. In a mixing bowl, combine 2 cups of your favorite BBQ sauce, 1/4 cup apple cider vinegar, and 1/4 cup brown sugar.

3. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper into the bowl.

4. If you like a little kick, toss in a pinch of cayenne pepper.

5. Stir in 1/2 cup water or chicken broth until everything is well mixed.

6. Pour the sauce mixture evenly over the chicken in the slow cooker.

7. Cover the slow cooker with its lid and set it to low heat.

8. Let the chicken cook for 6-8 hours until it becomes fall-apart tender.

9. Once the chicken is cooked through, remove it from the slow cooker and shred it using two forks.

10. Return the shredded chicken back to the slow cooker and stir to coat it with the remaining sauce before serving. Enjoy your delicious, juicy BBQ chicken!

Equipment Needed

1. Slow cooker with lid
2. Large mixing bowl
3. Measuring cups
4. Measuring spoons
5. Stirring spoon
6. Two forks to shred the chicken

FAQ

Q: When will the chicken be fully cooked?

A: The chicken is done when it starts to pull apart easily, usually after 4-6 hours on low. It should reach an internal temperature of 165°F.

Q: Can i use chicken thighs instead of breasts?

A: Yup, you can use thighs instead but note that they might need a tweak in cook time and may produce a richer sauce.

Q: What should i do if i want the sauce thicker?

A: If you want a thicker sauce, remove the chicken once its cooked and cook the sauce on high with the lid off for about 10-15 minutes until it reduces.

Q: Can i make this recipe ahead of time?

A: Yes, you can prep all your ingredients earlier and store them in the fridge. Just let the mixture come to room temperature before you put it in the slow cooker.

Q: How can i add a little extra kick if i like it spicy?

A: You can add a bit more cayenne pepper or even try a pinch of chipotle powder. Adjust to your taste since a little goes a long way.

Slow Cooker BBQ Chicken Recipe Substitutions and Variations

You can swap the chicken breasts for boneless, skinless chicken thighs if you want a richer flavor and juicier meat
If you dont have your favorite BBQ sauce, try mixing ketchup with a little molasses and extra spices to get a similar tangy taste
Instead of apple cider vinegar, white vinegar works pretty well, but add a bit more sugar to balance the acidity
For brown sugar, you can use honey or maple syrup which gives a natural sweetness although the texture might change slightly
If you dont have chicken broth, water is totally fine, or you can use vegetable broth for added depth of flavor

Pro Tips

1. Try marinating the chicken in some extra sauce for about 30 minutes before throwin it in the slow cooker. It really helps the meat soak up more flavor.
2. Make sure you dont overcrowd your slow cooker, since layered chicken cooks more evenly and gets that fall apart tenderness you want.
3. Swap out the water with chicken broth if you can. Trust me, using broth adds a richer taste to the finished dish.
4. When you shred the chicken and mix it back in with the sauce, give it a few minutes to chill in the liner of the cooker so it soaks up even more flavor before serving.