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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add boneless skinless chicken breasts to a 6-quart crock pot.
Add the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, yellow mustard, paprika, grated onion, minced garlic, salt and black pepper.
Stir to coat the chicken.
Cover and cook on HIGH for 3 hours, or on LOW for 6 hours, until the chicken shreds easily with a fork.
Transfer the chicken to a sheet pan. Do not shred it in the crock pot.
Shred the chicken with two forks.
Ladle 2 to 3 cups of cooking liquid out of the crock pot into a bowl and set aside. About 1 1/2 cups of liquid should remain in the pot.
Return the shredded chicken to the crock pot and stir to coat.
Cover and let stand 30 minutes so the chicken absorbs the sauce.
Optional: pour the reserved liquid into a small saucepan. Simmer over medium heat until reduced to about one third, 15 to 20 minutes.
Stir the reduced liquid back into the chicken and serve.
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Never shred the chicken in the pot - you can't judge how much liquid is underneath. Shred on a sheet pan, ladle the liquid off, then return the chicken.
Chicken breasts release a lot of liquid in a slow cooker. Removing 2 to 3 cups after cooking is what keeps the sauce thick enough to cling.
Boneless skinless chicken thighs can be substituted 1:1; cooking time does not change.
White or red wine vinegar can be used instead of apple cider vinegar.
Honey or maple syrup can be used instead of brown sugar, but use a little less.
Dijon mustard can be used instead of yellow mustard.
Smoked paprika can be used for a grilled flavor.
Onion powder can be used instead of grated onion.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be substituted 1:1 without changing the cooking time.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days, or freeze with some sauce for up to 3 months.
Can I make this recipe ahead of time?
Yes, it's better made a day ahead. Reheat low and covered to 165°F.
What can I serve this with?
Serve on slider buns with coleslaw, or over rice with slaw for a bowl.
How can I use leftovers creatively?
Make barbecue chicken nachos with shredded chicken over tortilla chips, cheese, red onion, jalapeño, corn, sour cream, and cilantro.
