Crock-Pot Pulled Chicken

  • 2 1/2 -3 lbs chicken breast (boneless, skinless)
  • 3/4 Cup ketchup
  • 1 1/4 Cup of your favorite barbecue sauce (I use Sweet Baby Ray's, Original)
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon light brown sugar
  • 1/2 Cup onion, chopped (I like Vidalia)
  • 2 large cloves of garlic, minced
  • 1/4 - 1/2 teaspoon red pepper flakes (for less heat, use 1/4)
Spray crock-pot with non-stick cooking spray.  Place chicken in crock-pot.  Mix the rest of the ingredients in a bowl, pour mixture over chicken.  Cook on low for *7 to 8 hours. When ready, remove chicken from crock-pot, leaving the sauce behind.  Shred chicken with a fork.  Once chicken is shredded, add some of the sauce from the crock-pot (the sauce is loose, no thick), using desired amount, coating the chicken well.  Serve chicken piled high on your favorite bun, roll or wrap, topped with your favorite toppings.  Pour some extra sauce in a small bowl for dipping!  Enjoy!

This chicken is also great for salads and bbq chicken pizza.   See pizza recipe below! 

*Each crock-pot cooks differently - be sure not to over cook.  Check chicken around 6 1/2 to 7 hours into cooking.