Directions
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened and fragrant, about 3–4 minutes.
- Place chicken in a slow cooker or Instant Pot. Add sautéed onions and garlic, smoked paprika, chili powder, salt, and pepper.
- Pour in chicken broth and ½ cup of barbecue sauce, reserving the other ½ cup for later.
- If using a slow cooker, cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender. If using an Instant Pot, cook on high pressure for 12 minutes, then allow natural release for 5 minutes.
- Remove chicken and shred using two forks. Return shredded chicken to the pot and mix with the remaining ½ cup barbecue sauce.
- Stir until chicken is fully coated and heated through.
- Serve on buns, over rice, or with your favorite sides.
Recipe Details
Prep Time: 10 min
Cook Time: 3–7 hours (depending on method)
Total Time: 3 h 10 min–7 h 10 min
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Use chicken thighs for extra juiciness and flavor
- Add a splash of apple cider vinegar for tang
- Spice it up with cayenne or hot sauce
- Serve in tacos, quesadillas, or over baked potatoes
Serving Suggestions
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