Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 cup BBQ sauce
- 1/4 cup apple cider vinegar
- 1 tbsp brown sugar
- 6 hamburger buns
- Optional: coleslaw for topping
Instructions
- Season chicken breasts with garlic powder, onion powder, black pepper, and salt.
- Place chicken in a slow cooker.
- In a small bowl, whisk together BBQ sauce, apple cider vinegar, and brown sugar. Pour over chicken.
- Cook on low for 3-4 hours or on high for 2-3 hours, until chicken is easily shredded.
- Remove chicken from slow cooker and shred using two forks.
- Return shredded chicken to the slow cooker and stir to coat with the sauce.
- Serve warm on hamburger buns, optionally topped with coleslaw.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the BBQ sauce mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can also be made in an Instant Pot: cook on high pressure for 15 minutes with a natural release for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg