Cook on low for 6-7 hours or high for 3-4 hours, depending on your schedule. When the cooking time is up, use two forks to shred the chicken right in the slow cooker—trust me, it will be so tender it’ll practically fall apart! Stir everything together, allowing the shredded chicken to soak up all that flavorful sauce. At this point, if you want to intensify the flavor, you can toss in a bit more barbecue sauce—after all, you know it’s the star of this dish!
Once everything is mixed, I usually serve it right away, but let it sit for a few minutes if you can because the flavors deepen even more as it cools slightly. Because this dish is so versatile, consider the various ways you can serve it: on a bun for a sandwich, wrapped in a tortilla, or even over a bed of rice or salad. The options are nearly endless.
Pro Tips for Best Results
I’ve tested this recipe three ways—using only chicken breasts, mixing in thighs, and even blending in veggies for extra texture. Let me tell you, chicken thighs add a nice moisture and richness to the dish. If you’re feeling adventurous, definitely experiment with different parts of the chicken!
As for the sauce, I usually add a touch more Sweet Baby Ray’s at the end for an extra punch of flavor, especially if I plan to serve it on a sandwich. It’s incredible how a little tweak can elevate a dish to a whole new level!
Lastly, remember to shred the chicken while it’s still hot. It’s much easier that way, and the flavors meld together beautifully when the chicken is warm. Trust me, you’ll want all of those delicious juices!
Common Mistakes to Avoid
One common mistake I made the first time I made this was not seasoning the chicken properly. I thought the barbecue sauce would be enough, but a little salt and pepper can go a long way in bringing out the chicken’s natural flavor. So make sure to season well before adding the sauce! (See the next page below to continue…)