Hey there, foodies! Today I’m super excited to share one of my absolute favorite recipes that’s been a total game-changer in my kitchen. If you’re looking for a versatile, flavor-packed dish that can be prepped ahead and used in countless ways, then my friends, you’ve come to the right place. Let’s dive into the wonderful world of shredded BBQ chicken!
I’ve been making this recipe for years now, and honestly, it never gets old. Whether I’m feeding a hungry crowd at a summer barbecue or just need a quick weeknight dinner solution, this shredded BBQ chicken recipe always comes through. The best part? It’s ridiculously easy to make but tastes like you spent hours perfecting it.
Why You’ll Love This Shredded BBQ Chicken
Before we get into the nitty-gritty. let me tell you why this recipe deserves a permanent spot in your cooking rotation
- Super versatile – Use it in sandwiches, tacos, pizza, nachos, or just eat it straight!
- Make-ahead friendly – Perfect for meal prep and freezes beautifully
- Family-approved – Even picky eaters love this stuff
- Simple ingredients – Nothing fancy required
- Multiple cooking methods – Stovetop, Instant Pot, or slow cooker options
Ingredients You’ll Need
Let’s gather our ingredients! Here’s what you’ll need to make the most delicious shredded BBQ chicken:
For the Chicken:
- 2-3 pounds boneless, skinless chicken (thighs or breasts)
- Salt to taste
For the BBQ Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- ½ teaspoon black pepper
For the BBQ Sauce:
- 1½-2 cups BBQ sauce (homemade or your favorite store-bought)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke (optional but adds amazing flavor!)
Equipment You’ll Need
Depending on your preferred cooking method, you’ll need:
- Large Dutch oven or oven-safe skillet (for stovetop/oven method)
- OR Instant Pot/pressure cooker
- OR Slow cooker/Crockpot
- Two forks for shredding (or a stand mixer – more on this amazing hack later!)
Step-by-Step Instructions
Now let’s get cooking! I’ll walk you through my favorite method first (stovetop/oven), and then give you directions for other methods too.
Method 1: Stovetop and Oven (My Favorite!)
Step 1: Season the Chicken
- Wash and pat dry your chicken.
- Mix all the dry rub ingredients in a small bowl.
- Liberally sprinkle the chicken with the dry rub, making sure to get it into all the nooks and crannies.
Step 2: Brown the Chicken
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
- Once hot, add the seasoned chicken and brown for 2-3 minutes per side. Don’t worry about cooking it through – we just want that nice crust!
Step 3: Add the BBQ Sauce
- While the chicken is browning, mix your BBQ sauce with apple cider vinegar, Worcestershire sauce, and liquid smoke.
- Pour the sauce mixture over the browned chicken, turning to coat all sides.
Step 4: Bake
- Transfer the skillet to a preheated 375°F oven.
- Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let cool slightly before shredding.
Step 5: Shred and Enjoy!
- Using two forks, shred the chicken into bite-sized pieces.
- Toss the shredded chicken back in the sauce in the pan.
- Serve hot or store for later use.
Alternative Cooking Methods
Method 2: Instant Pot/Pressure Cooker
- Season chicken as above.
- Use the sauté function to brown the chicken.
- Add the BBQ sauce mixture plus ½ cup water or chicken broth.
- Seal and cook on high pressure for 12 minutes.
- Natural release for 5 minutes, then quick release.
- Shred and enjoy!
Method 3: Slow Cooker
- Season chicken as above.
- Optionally brown the chicken in a separate pan (adds flavor but not strictly necessary).
- Add chicken and BBQ sauce mixture to the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Shred and toss with the sauce before serving.
The BEST Chicken Shredding Hack Ever!
Ok I gotta share my absolute FAVORITE kitchen hack with you. This changed my life when I discovered it!
Instead of using two forks to laboriously shred your chicken (which works fine but takes forever), try this place your cooked chicken in the bowl of a stand mixer fitted with the paddle attachment. Turn it on low for about 30 seconds and BOOM – perfectly shredded chicken with zero effort!
I swear this works like magic, and I’ll never go back to the fork method again. Just make sure not to over-mix or you’ll end up with chicken that’s too finely shredded.
Chicken Breasts vs. Chicken Thighs
Let’s talk chicken! You have options here:
Chicken Thighs:
- More flavorful and juicy
- Less likely to dry out
- Higher fat content
- My personal preference for this recipe
Chicken Breasts:
- Leaner option
- More widely available
- May need a bit more attention to prevent drying out
- Works great if you pound them or butterfly them first
If using chicken breasts, I recommend either pounding them to an even thickness or slicing them in half horizontally (butterflying) to ensure they cook evenly. This helps prevent the dreaded dry chicken situation!
BBQ Sauce Options
The BBQ sauce you choose will significantly impact the final flavor, so pick something you love! Some options to consider:
- Classic sweet and smoky – Great all-around choice
- Spicy – Adds a nice kick
- Carolina-style – Tangy and vinegar-forward
- Kansas City-style – Thick, sweet, and rich
- Homemade – If you’re feeling ambitious!
My personal tip: Even when using store-bought sauce, I always “doctor it up” with apple cider vinegar, Worcestershire sauce, and liquid smoke. This simple addition takes even basic BBQ sauce to the next level!
Serving Ideas – So Many Possibilities!
One of the reasons I love this recipe so much is its versatility. Here are some of my favorite ways to use shredded BBQ chicken:
- Classic BBQ Chicken Sandwiches – Pile high on a bun with coleslaw
- BBQ Chicken Pizza – Use as a topping with red onions and cilantro
- BBQ Chicken Tacos – Add some sliced avocado and pickled red onions
- BBQ Chicken Nachos – Layer over tortilla chips with cheese and jalapeños
- BBQ Chicken Stuffed Sweet Potatoes – A healthy and satisfying meal
- BBQ Chicken Quesadillas – Kids absolutely love these!
- BBQ Chicken Sliders – Perfect for parties
- BBQ Chicken Salad – For a lighter option
- BBQ Chicken Mac and Cheese – The ultimate comfort food mashup
Storage and Make-Ahead Tips
This recipe is PERFECT for meal prep! Here’s how to store it:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: This freezes beautifully! Portion into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze in smaller portions for easy thawing.
Reheating: Thaw overnight in the refrigerator if frozen, then reheat in the microwave or on the stovetop with a splash of water or additional BBQ sauce to keep it moist.
Troubleshooting Tips
Problem: My chicken turned out dry.
Solution: Next time, try using chicken thighs instead of breasts, or reduce the cooking time. Also, make sure you’re not overcooking the chicken before shredding.
Problem: My sauce is too thin.
Solution: After shredding the chicken, return it to the pan and simmer for a few minutes to reduce and thicken the sauce.
Problem: My sauce is too thick.
Solution: Add a splash of chicken broth or water to thin it out to your desired consistency.
Final Thoughts
I’m tellin’ you, this shredded BBQ chicken recipe is one of those life-saving recipes that’ll become a regular in your kitchen rotation. It’s saved me on countless busy weeknights and always impresses when I serve it to guests.
What I love most is how I can make a big batch on Sunday and transform it into different meals throughout the week. That’s what I call smart cooking!
Give this recipe a try, and I promise you won’t be disappointed. And when you do make it, feel free to experiment with different BBQ sauces and serving ideas – that’s half the fun!
Happy cooking, and enjoy your delicious shredded BBQ chicken!
FAQ
Q: Can I use bone-in chicken?
A: Absolutely! Bone-in chicken adds even more flavor. Just add about 5-10 minutes to the cooking time and remove the bones before shredding.
Q: How do I know when my chicken is done?
A: The safest way is to use a meat thermometer – chicken is done when it reaches 165°F internally.
Q: Can I make this recipe without a dry rub?
A: Yes, though the dry rub adds a lot of flavor. In a pinch, just season with salt and pepper before cooking.
Q: How much BBQ chicken should I make per person?
A: Plan for about ⅓-½ pound of uncooked chicken per person if it’s the main dish.
Q: Can I double this recipe?
A: Absolutely! Just make sure your cooking vessel is large enough to hold everything.
How to Make Shredded BBQ Chicken
Making this Shredded BBQ Chicken in your slow cooker is easy — here’s what to do:
- Season chicken breasts on both sides with garlic powder, onion powder, salt, and pepper. Place chicken in slow cooker.
- Pour ¾ cup of your favorite BBQ Sauce over the top, reserving the remaining sauce.
- Add chicken broth to the slow cooker.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, until chicken reaches an internal temperature of 165°F (74°C), and easily shreds.
- Remove from slow cooker and shred chicken with two forks. You can do this over a cutting board or use a stand mixer!
- Return shredded chicken to the slow cooker and stir in the remaining ¼ cup of BBQ Sauce.
- Cover and cook on LOW for an additional 15-20 minutes to allow flavors to meld.
Storage tips: Store in a food-safe, airtight container in the refrigerator for up to 5 days or freezer for up to 3 months. To reheat, warm the chicken in a skillet over medium heat, microwave until heated through, or bake in the oven covered at 325°F (165°C) for 15–20 minutes.
Make your shredded BBQ chicken even better with these helpful tricks!
- Make sure you have extra BBQ sauce. Stock up, because barbecue sauce is great for dipping, drizzling over BBQ chicken sandwiches or saving for another meal later in the week! Use this chicken to make BBQ tacos on your favorite tortillas.
- Use an instant-read meat thermometer to check the internal temperature. You want the chicken to be 165°F (74°C). If you overcook it, it will be tough to shred. If it is undercooked, it needs more time in the slow cooker.
- Freeze the leftovers. You can easily reheat shredded barbecue chicken thats been frozen. Simply thaw it overnight in the fridge, then warm it in a skillet or microwave until hot.
Why You’ll Love This Recipe
Get ready to love this BBQ shredded chicken recipe — here’s why:
- This BBQ chicken is stupid easy. Just throw all the ingredients in the slow cooker, let it do its thing, and you’ve got tender, flavorful BBQ chicken that shreds apart effortlessly. Perfect for busy nights!
- You can feed a crowd. Whether youre hosting a game day party, a summer cookout or just have a hungry family to feed, this recipe makes plenty — and leftovers are still good the next day.
- BBQ chicken is super versatile. You can serve it on slider buns, stuff it into tacos or pile it on a salad or even eat it plain with your favorite BBQ sauce. However you serve it, I can just about guarantee everyone will love it.
You only need a few simple ingredients to make this shredded BBQ chicken recipe. Heres what to grab at the grocery store:
- Boneless, skinless chicken breasts
- Garlic powder
- Onion powder
- Salt
- Black pepper
- BBQ sauce — I use honey BBQ sauce, its my fave!
- Chicken broth
This recipe is very versatile. Here are a few things you can do to mix it up!
- Use chicken thighs. Boneless chicken thighs make a fine substitute. Just make sure you are measuring by weight the same amount of meat as you do for chicken breasts.
- Sub vegetable broth. Beef broth works too, or you can even use bouillon.
- Use barbecue seasoning. Save some time and use a BBQ seasoning instead of all the other spices. Dont add extra salt if your seasoning already contains salt, though.
- Use the Instant Pot. You can make this slow cooker recipe in your Instant Pot, too. Just use the slow cook setting.
