I love my crockpot and was excited when I received it as a wedding gift. I even got a cookbook to go along with it that has a number of different and unique recipes. Too bad I’ve only used it so far to make shredded meat. Chicken and pork. But whatever, it works great for this purpose.
This is one of the recipes I have used over and over again, particularly when we have company and I want a no-fuss meal. It only takes a few minutes to throw everything in the pot, turn it on and voila, several hours later it’s ready to go.
As a warning, this recipe makes a lot of chicken. This served all 15 or so people at my cousin’s baby shower and there was still some left after the party. Granted we were a group of all females and it was lunchtime, but you get the drift. This is definitely a crowd-pleaser and has gone over very well each time I’ve used it for a party.
If you decide to make a full batch, this chicken makes great leftovers and freezes well. And if you are in the mood for something different, the leftovers are perfect to use for topping a pizza or in quesadillas.
- 6 large boneless skinless chicken breasts (about 3 pounds)
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 onion, thinly sliced
- 1 cup low sodium chicken broth
- 3 cups barbecue sauce*
- buns or rolls, for serving
- Pat the chicken dry and set aside. Combine the onion powder, paprika, garlic powder, salt and pepper in a small bowl. Season the chicken breasts with the spice mixture and then place them in the crockpot. Add the onions to the pot, then the chicken broth and barbecue sauce. Toss gently to combine.
- Cover and cook on low for 8 hours. When it is done cooking, remove the chicken breasts to a cutting board and shred. Add the shredded chicken back into the pot and toss to combine. Let sit for about 15 minutes before serving.
Slightly adapted from How Sweet Eats