I’m not lying. Three ingredients + one Crock-Pot = super tender, flavorful BBQ chicken to use in sandwiches, in wraps, on salad, and in any other way you deem palatable! This recipe is so simple and makes a big batch so you can make several meals or use throughout the week as lunch. This also works well for large gatherings – you can use in a variety of appetizers like sliders or use as a main dish served with fun sides.
Our favorite way to use the chicken is piled high on onion rolls with grated sharp cheddar and butter pickles. Yum. If you make a batch, let me know how you use it!
- 12 skinless/boneless chicken thighs (rinsed and trimmed)
- 1 cup chicken broth
- 2 cups BBQ sauce (any variety – use your favorite)
- Add all ingredients to your crock-pot/slow cooker. Stir slowly just to combine. Cover and cook on high for 5 hours, or low for about 8 hours. Chicken should be cooked through and falling apart tender.
- Using a slotted spoon, remove chicken from the pot and place on a cutting board. Shred the chicken and place in a large bowl. Spoon a generous amount of the sauce left in the cooker on the chicken and toss. You can use the chicken in soft tacos, wraps, sandwiches, stirred in soup, and placed atop salad.
- Store in the refrigerator. There will be a lot of sauce leftover, so you can discard this or save in another container. I store them separately and then pour a little sauce on the chicken each time I heat it up for a meal. Otherwise, the chicken tends to swim in the sauce if you store them together.