Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp Worcestershire sauce
- 4–6 brioche or Kaiser buns, toasted
- Coleslaw and pickles, for serving
Instructions
- Place chicken breasts in slow cooker.
- In a bowl, whisk together ketchup, vinegar, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and Worcestershire sauce.
- Pour sauce over chicken, ensuring all pieces are coated.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken shreds easily with fork.
- Using two forks, shred chicken directly in crockpot and stir to coat in sauce.
- Serve warm on toasted buns with coleslaw and pickles.
Notes
- For extra depth, add 1 tbsp molasses or 1/4 tsp Liquid Smoke.
- Store extra shredded chicken in its sauce in the fridge up to 4 days or freeze up to 3 months.
- Use leftover chicken for tacos, salads, or pasta.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 2 sandwiches (approx)
- Calories: 385 Kcal
- Sugar: 12g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
