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Slow-Cooker Shredded Chicken for Recipes on foodiewithfamily.com #MakeAheadMondays

Slow-Cooker Shredded Chicken for Recipes {Make Ahead Mondays}

Rebecca Lindamood

Ingredients
  

  • 7 to 8 pounds boneless skinless chicken thighs
  • 1 1/2 cups barbecue sauce
  • 1/2 cup ketchup
  • 1/4 cup hot sauce optional, but tasty!
  • 6 cloves garlic peeled and minced, or 3 teaspoons granulated garlic
  • 1 onion peeled and chopped, or 3 teaspoons granulated onion
  • 3 dashes liquid smoke

Instructions
 

  • Add all of the ingredients to a slow cooker and stir to distribute. Cover and cook on low for 8 hours, or until the chicken easily falls apart when pulled with tongs or forks. Use tongs to lift the chicken into a heat-proof bowl and let rest for 5 to 10 minutes before shredding. Use immediately or cover and cool in the refrigerator before dividing between zipper-top freezer bags to freeze for future use. Label the bags with the contents and the date and freeze. Use within 6 months for optimal quality.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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