BBQ Pulled Chicken (Crock Pot)

BBQ Chicken Dinner - a family favorite that is beyond delicious! From overthebigmoon.com!

BBQ Pulled Chicken (Crock Pot)

Sweet BBQ Chicken combines tender chicken breasts with a rich blend of BBQ sauce and brown sugar, creating a mouthwatering dish that's versatile enough for sliders, nachos, quesadillas, and beyond.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American, Southern

Servings: people

Calories: 429kcal

Author: Over The Big Moon

Ingredients

4-6 Chicken Breasts cleaned and trimmed
12 oz BBQ Sauce
½ cup Brown Sugar if you like it extra sweet, feel free to add a little more
¼ cup White Vinegar
¼-1/2 teaspoon Cayenne Pepper adjust to liking
1 teaspoon Garlic Powder

Instructions

Crock Pot Cooking Instructions:

Begin by trimming the fat off the chicken. While the chicken breast is still out on the cutting board, lightly season the breasts with Cayenne Pepper and Garlic Powder. My family likes them to have a little kick, so I season mine a little heavier with the Cayenne Pepper. Feel free to omit this step, if your family doesn't like any spice to their BBQ Chicken.
Add the chicken to the crock pot. Top the chicken with the BBQ Sauce, Brown Sugar and Vinegar. Use a spoon to mix it all together ensuring that the chicken breasts are all coated with the sauce.
Cover and cook on low for 6-7 hours or on high for 3-4 hours or until chicken is thoroughly cooked through and tender enough to be easily shredded. Make sure the internal temperature of the chicken reaches 165 degrees F.
Once done, either shred the chicken down in the crockpot using two forksor the remove chicken from the crockpot and shred. Return the shredded chicken to the crockpot and stir well with the sauce. Allow the chicken to marinade in the sauce on warm for 20-30 minutes for flavors to meld.

Instant Pot Cooking Instructions:

Follow steps 1 and 2 of the instructions under Crock Pot Cooking Instructions, adding the chicken breasts to the Instant Pot.
Secure the Instant Pot lid, making sure the vent is set to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode on HIGH for 10 minutes.
Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then turn the vent to 'Venting' to release any remaining pressure.

Oven Cooking Instructions:

Preheat your oven to 350°F. Place chicken breasts in a large baking dish.
Follow steps 1 and 2 of the instructions under Crock Pot Cooking Instructions, adding the chicken breasts to a 9x13 glass pan. Cover the baking dish with aluminum foil.
Place the covered baking dish in the preheated oven and bake for about 45 minutes to 1 hour or until the chicken is fully cooked and tender. Make sure the internal temperature of chicken has reached 165 degrees.
Remove the baking dish from the oven. Transfer the chicken to a plate and shred using two forks. After shredding, return it to the baking dish and mix well with the sauce.

Video

Notes

The versatility of my BBQ Pulled Chicken Breast means it can be incorporated into many dishes. Here are some scrumptious ways to enjoy it:

Sandwiches: Pile it high between two buns, perhaps with a bit of coleslaw or pickles for added crunch.
Tacos: Spoon it into soft or crispy taco shells, topped with your favorite fixings.
Salads: Mix it with greens, corn, black beans, and a tangy dressing for a hearty salad.
Loaded Nachos: Spread it over tortilla chips, sprinkle with cheese, and bake until melty. Top with jalapeños and sour cream.
Pizzas: Use it as a unique pizza topping, complemented with red onions, jalapeños, and a drizzle of extra BBQ sauce.
Baked Potatoes: Stuff it into a steaming baked potato and top with cheese, green onions, and sour cream.
Wraps: Roll it into a tortilla or lettuce wrap with some fresh veggies for a light and flavorful lunch.
Quesadillas: Layer it with cheese between two tortillas and cook until crispy for a delightful twist on the classic quesadilla.

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