In 3 hours this quick & easy recipe for Slow Cooker BBQ Pulled Chicken is ready! Just 5 minutes prep & this dump & go recipe is done. A Southern classic recipe made in the CrockPot for saucy, tender, & moist shredded chicken with a tangy vinegar flavor that is sweet, spicy, & sour. Enjoy on a bun, soft roll, or plated with your favorite sides. Pile on some coleslaw for a traditional pairing. Gluten-free, keto, low-carb, & healthy options in this yummy party favorite. Serve for Super Bowl, potlucks, game day, & holidays.
Add minced onion, BBQ sauce, & apple cider vinegar. Stir to combine & make sure the chicken is submerged in the sauce.
1 cup BBQ sauce, 1 tablespoon dried minced onion, ¼ cup apple cider vinegar
Set the slow cooker to high for 3 hours. (or low for 5-6 hours)
Use tongs to remove the chicken and place it on a plate or cutting board. Using two forks or a fork & tongs, shred the chick
Add the shredded chicken back into the slow cooker with the sauce. Toss to coat the meat. ** Add additional BBQ sauce and/or vinegar to taste.
Serve immediately with sides or on a toasted bun with or without more BBQ sauce, coleslaw, pickles, or other toppings.
Notes
This is for 8 servings of just the meat & sauce - it makes 8 servings if eaten as a sandwich or 6 large servings if plated (not on a bun/roll) THE NUTRITION INFO IS AN ESTIMATE - CALORIES, SUGAR, SALT, ETC will vary based on the bbq sauce used.