Ingredients
Scale
- 4 skinless, boneless chicken breast halves
- 1 (18 ounce) bottle barbeque sauce (such as Sweet Baby Ray’s®)
- 1/4 cup distilled white vinegar
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
Instructions
- Gather all your ingredients.
- Place the chicken breast halves in your slow cooker.
- Whisk the barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes in a bowl until the sugar dissolves.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cook on the Low setting for 4 to 6 hours.
- Serve and enjoy.
Notes
- You can shred the chicken with two forks after cooking for pulled BBQ chicken.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
- You can freeze the cooked chicken for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 32 g
- Sodium: 1250 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg