Are you craving that tender, juicy, perfectly sauced BBQ chicken that practically melts in your mouth? I’ve been making shredded BBQ chicken for years, and I’m excited to share my foolproof method that’ll have your family begging for seconds. This recipe is super versatile—perfect for sandwiches, salads, nachos, or just eating straight from the bowl (I’ve definitely done this more than once!).
Why You’ll Love This Shredded BBQ Chicken
Before diving into the how-to let me tell you why this recipe is about to become your new go-to
- Quick and simple – Most methods take under 30 minutes of actual work
- Flexible ingredients – Works with whatever BBQ sauce you love
- Meal prep champion – Freezes beautifully for future meals
- Crowd-pleaser – Even picky eaters love this stuff!
I made this for my sister’s birthday gathering last weekend, and the pot was completely empty within minutes That’s always a good sign!
Ingredients You’ll Need
The beauty of shredded BBQ chicken is its simplicity. Here’s what you’ll need:
- 1½-2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
- 1 cup of your favorite BBQ sauce
- ¼ cup apple cider vinegar (gives it that perfect tang!)
- ¼ cup water or chicken broth
- 3 tablespoons butter
- Salt and pepper to taste
- Optional add-ins: minced garlic, chopped onion, Worcestershire sauce
Three Foolproof Methods to Make Shredded BBQ Chicken
I’m gonna share three different ways to make amazing shredded BBQ chicken, depending on what equipment you have and how much time you’ve got
Method 1: Stovetop BBQ Chicken (Ready in 30 Minutes)
This is my go-to method when I need dinner on the table fast:
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Prep the chicken – If using large chicken breasts, cut them horizontally into cutlets for faster cooking. Season both sides with salt and pepper.
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Make the sauce – In a bowl, whisk together BBQ sauce, apple cider vinegar, and water.
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Brown the chicken – Melt butter in a large skillet over medium-high heat. Add chicken and lightly brown both sides (about 2 minutes per side).
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Simmer in sauce – Pour the BBQ sauce mixture over the chicken. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 5 minutes, flip the chicken, and continue cooking covered until the internal temperature reaches 165°F (usually another 3-6 minutes).
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Rest and shred – Transfer chicken to a cutting board and let rest for 5-10 minutes while the sauce continues to simmer and thicken. Shred the chicken using your preferred method (more on that below!).
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Combine and serve – Return the shredded chicken to the sauce, toss until well-coated, and serve!
Method 2: Slow Cooker BBQ Chicken (Hands-Off Magic)
When I’m super busy but want dinner ready when I get home:
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Season chicken – Place chicken breasts in slow cooker and season with salt and pepper.
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Add sauce ingredients – Pour in BBQ sauce, apple cider vinegar, and optional add-ins like minced garlic or chopped onion.
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Cook low and slow – Cover and cook on low for 6-7 hours or on high for 3-4 hours.
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Shred and serve – When done, shred chicken directly in the slow cooker, mix with the sauce, and serve!
Method 3: One-Pot Simmered BBQ Chicken (Ultra-Tender Results)
This method from Lindsay Ann is perfect for ultra-tender chicken:
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Sauté aromatics – Heat olive oil in a large pot over medium heat. Cook chopped onion for about 5 minutes until soft, then stir in minced garlic.
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Combine everything – Add chicken, salt, pepper, BBQ sauce, Italian dressing (trust me, it works!), Worcestershire sauce, and chicken broth. Mix to combine.
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Simmer away – Bring to a boil over medium heat, uncovered, flipping chicken 2-3 times. Once boiling, reduce heat to low, cover pot, and simmer for about 90 minutes, flipping occasionally.
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Shred in the pot – Break apart the chicken in the pot with a wooden spoon until well-shredded and it has absorbed most of the liquid.
Pro Tips for Shredding Chicken
Not sure how to get that perfect shredded texture? You’ve got options:
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Two forks method – Hold one fork in each hand. Use one to hold the chicken down and the other to pull and tear the meat apart. This is my usual go-to!
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Hand mixer hack – Place cooked chicken in a large bowl, use a hand mixer on medium-low speed to quickly shred the chicken. It’s super fast but creates smaller shreds.
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Stand mixer option – If you have a stand mixer, use the paddle attachment on low speed to shred the chicken in seconds. Just don’t over-process!
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Simple hands approach – If the chicken is cooked properly, you can often just use clean hands to pull it apart (let it cool a bit first!).
Ways to Serve Your BBQ Shredded Chicken
The possibilities are endless! Here are some of my faves:
- Classic BBQ sandwiches – Pile onto soft buns with coleslaw and pickles
- Loaded nachos – Top tortilla chips with chicken, cheese, jalapeños, and cilantro
- BBQ chicken pizza – Use as a topping with red onions and smoked gouda
- Stuffed potatoes – Fill baked potatoes with chicken, cheese, and sour cream
- Tex-Mex wraps – Roll in tortillas with lettuce, tomato, and ranch dressing
- BBQ chicken salad – Top romaine with chicken, corn, black beans, and ranch
Make-Ahead and Storage Tips
One of the best things about this recipe is how well it keeps:
- Refrigerator – Store in an airtight container for up to 3-4 days
- Freezer – Freeze for up to 3 months in freezer bags with air pressed out
- Reheating – Microwave with a splash of water or BBQ sauce to keep it moist
FAQ About Shredded BBQ Chicken
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay even juicier and are harder to overcook. The cooking time might be slightly different, so just make sure they reach 165°F.
Q: My sauce is too thin. How can I thicken it?
A: After removing the chicken to shred, simmer the sauce uncovered to reduce and thicken it before adding the chicken back in.
Q: Can I make this with frozen chicken?
A: For food safety reasons, I recommend thawing chicken first for stovetop and one-pot methods. Slow cooker method can work with frozen chicken if you add extra cooking time.
Q: Is this recipe gluten-free?
A: Check your BBQ sauce ingredients – many are naturally gluten-free, but some contain soy sauce or other gluten-containing ingredients.
Why This Recipe Works So Well
The secret to perfect shredded BBQ chicken is the combination of cooking methods that break down the proteins in the chicken while allowing it to absorb all the flavors in the sauce. The addition of apple cider vinegar or Italian dressing provides acidity that helps tenderize the meat while balancing the sweetness of the BBQ sauce.
When the chicken simmers in the sauce, it creates an environment where the meat stays moist while cooking through completely. And unlike dry cooking methods, this approach prevents the chicken from drying out during the shredding process.
Final Thoughts
I’ve been making shredded BBQ chicken for years, and it never fails to impress both family and guests. The versatility of this recipe means you can customize it to your taste preferences and dietary needs.
Whether you’re planning a big backyard BBQ or just need a reliable weeknight dinner option, this shredded BBQ chicken recipe delivers incredible flavor with minimal effort. The leftovers (if there are any!) are even better the next day as all those flavors continue to meld together.
Give this a try next time you’re craving something comforting, delicious, and crowd-pleasing. I promise you won’t be disappointed!
What’s your favorite way to serve shredded BBQ chicken? Drop a comment below – I’d love to hear your ideas!
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To pressure cook in the Instant Pot, you need to add liquid to the recipe so the tomato-based BBQ sauce doesnt give you a burn error. Start with 1/2 cup of chicken broth then add all the ingredients other than the BBQ sauce and stir. Pour 1 cup of the BBQ sauce on top of the chicken and dont stir. Use poultry setting or 15 minutes HIGH. Natural release for 10 minutes, then quick release. Shred, saute on high (while stirring) to reduce excess liquid, then add the remaining BBQ sauce.
This is delicious! I used only chicken thighs since I thought the breasts might be tough. I used the included recipe for homemade barbecue sauce. To cut down on the amount of liquid left at the end, I put the cooked thighs in a bowl and put the sauce from the crockpot into a saucepan, boiled it until reduced by half (about 10-15 mins) and returned it to the shredded thighs. Perfect!
Im curious how even the comment section on a cooking site could devolve into name calling. What exactly have we become as a community? And I also respect myself as well as my my fellow readers!
Made in instant pot 15 mins on high with natural release. Reduced pan sauce while shredding the chicken. Used chicken breast and blue ribbon bbq sauce. Delish and easy dinner on hamburger rolls.
Skip the onion powder and instead add a thinly sliced onion. They breakdown beautifully and add texture and flavor!
I used only chicken thighs as well – and did it in the oven because I was cooking for a big crowd. It had beautiful flavor and was a hit! I put the oven at 375 degrees and cooked it covered for two hours, the meat fell off the bone. Moist and juicy – the adobo adds such a dimension of flavor that is perfect.Private comments are only visible to you.
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