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This shredded BBQ Chicken has so much flavor and can be enjoyed in so many different ways!! You can make this BBQ Chicken in the slow cooker or Instant Pot making it a super easy dinner option!

BBQ Shredded Chicken – Gluten Free & Dairy Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 15 min
  • Cook Time: 3 hrs
  • Total Time: 3 hrs 15 min
  • Yield: 4 servings 1x

Scale

Ingredients

  • 1 1/22 lbs chicken breast
  • 2 cups BBQ sauce (I use the homemade BBQ sauce below)

Homemade BBQ Sauce Ingredients

  • 1 1/4 cup ketchup
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup honey
  • 1/4 cup Apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tbsp minced garlic
  • 1 tbsp gluten free Worcestershire sauce (I use “Lea & Perrins Worcestershire Sauce”)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1 tsp salt

Instructions

  1. Add all of the BBQ sauce ingredients to a small saucepan and stir to combine.
  2. Heat sauce to a slight boil and then reduce to low heat for 15 minutes.
  3. Once the sauce has thickened, add the chicken and sauce to a slow cooker, stir to coat the chicken, and cook on high for 3-4 hours or low for 8 hours. If cooking in an Instant Pot, add the chicken and sauce to the pressure cooker, stir to coat the chicken, close the lid and make sure you are NOT venting. Select the Poultry setting which should be pre-programmed to cook for 20 minutes.
  4. Remove the chicken from the slow cooker/Instant Pot and use two forks to shred. Then return the chicken to the slow cooker to coat in the sauce.

To Freeze and Cook Later

  1. Add all of the BBQ sauce ingredients to a small saucepan and stir to combine.
  2. Heat sauce to a slight boil and then reduce to low heat for 15 minutes.
  3. Once the BBQ sauce has cooled, combine the BBQ sauce and chicken breast in a gallon-sized plastic freezer bag and freeze for up to to three months.
  4. When ready to cook, thaw overnight in refrigerator.
  5. Follow cooking directions above.