In a bowl, whisk the BBQ sauce, apple cider vinegar, brown sugar, onion powder, and garlic powder together.
1½ cups BBQ sauce, ¼ cup apple cider vinegar, 2 tablespoons brown sugar, ½ teaspoon onion powder, ½ teaspoon garlic powder
Place the chicken breasts in the bottom of the slow cooker.
2 pounds boneless, skinless chicken breasts
Pour the sauce over the chicken breasts, covering them fully.
Cook the chicken on high for 2-3 hours, or on low for 4-6 hours.
Shred the chicken directly in the slow cooker, or remove to shred and return to the sauce.
Give the chicken a good stir to coat it in the sauce.
Serve BBQ pulled chicken as sandwiches, tacos, or bowls.
Video
Notes
Know your slow cooker. When cooking 4 chicken breasts like this recipe calls for, I love using my 2.5 quart crockpot — it’s the perfect size and heats up quickly. If you’re cooking more chicken, you’ll likely want to use a 4-6 quart crockpot. Note that if your crockpot is too full, it will take longer to heat and cook.
Don’t overcook. I know it can be tempting to leave the chicken in for a longer time, but longer isn't always better. You really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
BBQ pulled chicken is great as a sandwich with a homemade slaw and pickles! You can also eat pulled chicken in a meal prep bowl, in a wrap, or as a taco.
Storage: Store crockpot BBQ chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 4 months.