Slow Cooker BBQ Chipotle Shredded Chicken Recipe
This Slow Cooker Shredded Chicken recipe is a delicious, hands-off way to make tender and flavorful BBQ chicken. Packed with smoky chipotle, smoky paprika, and Cajun seasoning, the chicken cooks gently in a mix of BBQ sauce and chicken stock, resulting in juicy meat perfect for sandwiches, tacos, or main dishes. The addition of green onions at the end adds a fresh, vibrant touch.
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Sauce and Seasonings
- 2 cups favorite BBQ sauce (mine is Sweet Baby Ray’s original)
- ½ cup chicken stock
- ½ cup grated yellow onion (about ½ of a medium onion)
- ¼ cup light brown sugar (packed)
- 2 teaspoons minced chipotle in adobo
- 1½ teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons smoked paprika
- 1 tablespoon no-salt Cajun seasoning (such as Tony Chachere’s)
Chicken
- 1 pound boneless, skinless chicken breast
- 1½ pounds boneless, skinless chicken thighs
Finishing Touch
- 1/3 cup minced green onions
Instructions
- Prepare Sauce: In a slow cooker, combine the BBQ sauce, chicken stock, grated yellow onion, brown sugar, minced chipotle in adobo, garlic powder, onion powder, smoked paprika, and Cajun seasoning. Stir well to mix all the flavors thoroughly.
- Add Chicken: Place the boneless, skinless chicken breast and thighs into the sauce mixture in the slow cooker. Coat the chicken pieces thoroughly with the sauce to ensure even flavor distribution.
- Cook Chicken: Set the slow cooker to the high setting and cook for 2 hours, stirring occasionally. Check the internal temperature of the chicken breast with a digital thermometer; it should reach 165°F to ensure proper doneness. Once cooked, remove the chicken from the slow cooker.
- Shred Chicken: Using two forks, shred the chicken finely and return it to the slow cooker. Stir the shredded chicken to coat it evenly with the sauce in the slow cooker.
- Final Cooking and Serve: Continue cooking for an additional 10 minutes on high to allow the flavors to meld. Stir in the minced green onions just before serving hot for a fresh, vibrant finish.
Notes
- For best results, use a digital meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- This recipe can be doubled easily for larger groups.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Serve this shredded chicken on buns, tortillas, or over rice for a complete meal.
