Shredded BBQ Crockpot Chicken

If you want a very, very good BBQ chicken  recipe that’s also super easy… here it is! Cody actually put everything in the crockpot (including beer, so I couldn’t eat much because of the gluten… but at least he tried!).

Plus, a simple way to shred cooked meat: with your stand mixer!  I’ve seen the idea floating around the internet, but this was the first time I tried it…and it worked wonderfully!

Shredded BBQ Crockpot Chicken

From Liz’s Lemon Bowl


  • 2 large boneless skinless chicken breasts
  • 2 tb cumin
  • 1 tb paprika
  • 1 tsp oregano
  • 1 tb garlic powder
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • 1 large onion, thinly sliced
  • 12 oz light beer, or chicken stock to make it gluten free
  • your favorite BBQ sauce


  • Mix spices together to make a dry rub & coat the chicken evenly with the mixture.  Place in a large glass dish or plastic bag and refrigerate overnight.
  • In the morning, line the bottom of the crockpot with the onion slices; top with chicken.
  • Pour beer/chicken stock on top & cook on low heat for 8 hours (or on high for 4 hours).
  • Use 2 forks (or a stand mixer) to shred chicken.  If you want, mix in BBQ sauce (enough to moisten it) & heat on stove until warm.  Serve alone or atop a bun.

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