2-Ingredient Slow Cooker BBQ Chicken

This post may contain affiliate links. Please read my disclosure policy.

Holy cannoli! For those of you who missed it, I posted a roundup of Slow Cooker Dinner Recipes yesterday on the blog, and it absolutely crazy on Pinterest last night. I guess you all love your slow cookers!

I’m definitely a slow cooker fangirl too. In fact, the weather has cooled down and it’s now perfectly appropriate to cook dinner in the oven. But lately, I’ve still been letting my slow cooker do all of the work. It is just way too easy! And when it comes to 2-ingredients like this BBQ shredded chicken, it is even easier than easy. Yet the result is a big batch of shredded chicken that is still so flavorful, so moist, and so good. And it can be used in sandwiches, salads, soups, tacos, or whatever sounds good.

This Kansas City girl is definitely on board. Are you??

As you may have guessed, one of the two ingredients is non other than a delicious jar of BBQ sauce. I prefer to use my homemade bbq sauce recipe, which is also ridiculously easy to make. And it’s made Kansas City style, nice and thick and smoky and sweet. But as opposed to most store-bought brands, it is made without high fructose corn syrup and tons of extra sugar. And it is mmm, mmm, good.

As you probably also guessed, the second ingredient is chicken! (Yes, it really is that easy.) I like to use boneless skinless chicken breasts, so that I don’t have to worry about bones. But boneless dark meat would also be especially good in this recipe.

To make this, simply lay your chicken breasts in the bottom of a slow cooker and pour lots of bbq sauce on top.

And then give those chicken breasts a good toss so that they are coated in the sauce.

(If you really insist on a much sweeter sauce, you can add some additional brown sugar at this point. But I’d encourage you to go without, especially if you’re using my homemade sauce, as it’s already naturally sweetened with molasses.)

Then just let it cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked.

Then shred it with two forks and toss it in the remaining juices so that it soaks them all up.

And then it’s ready to go!!

Then it’s up to you to decide how you want to enjoy the chicken. You can eat it plain, or add it to sandwiches, soups, tacos, wraps, pizzas…the sky’s the limit!

I served mine on some simple pretzel buns with a little extra BBQ sauce. (Because, again, I live in KC and there’s no such thing as too much sauce here.) And oh man, were these tasty.

Bravo to my slow cooker for pulling (ha, get it, pulled chicken?) through once again. Enjoy!