The
Homegrown Kitchen Table
Slow Cooker Spicy Shredded BBQ Chicken (for Sandwiches)
This slow cooker spicy shredded BBQ chicken is built for people who actually want heat. Cayenne brings the spice, BBQ sauce keeps it balanced, and finishing uncovered turns everything sticky and sandwich-ready. Use thighs for juicy shredded chicken or breasts for a leaner option — either way, this is a bold, flexible protein that works for sandwiches, nachos, and freezer meals.
Ingredients
🧺 INGREDIENTS
2–2½ pounds boneless skinless chicken thighs or breasts
2 cups BBQ sauce
1 tablespoon cayenne pepper
1 tablespoon minced garlic
1 teaspoon smoked paprika (optional)
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon apple cider vinegar
1–2 tablespoons brown sugar (optional)
Instructions
🥣 INSTRUCTIONS / DIRECTIONS
Place chicken in the slow cooker.
In a bowl, whisk BBQ sauce, cayenne pepper, garlic, smoked paprika (if using), onion powder, salt, black pepper, apple cider vinegar, and brown sugar if using. Pour over the chicken.
Cook on LOW for 4–5 hours for thighs or 3–4 hours for breasts, or on HIGH for 2–3 hours, until chicken is tender.
Shred chicken directly in the slow cooker.
Remove the lid and cook on HIGH for 15–25 minutes to reduce the sauce until thick and sticky. Alternatively, transfer to a pot and simmer 5–8 minutes.
🍽️ SERVING IDEAS
Serve on sandwich buns with coleslaw and pickles, over baked potatoes, or piled onto nachos.
❄️ FREEZER NOTES
Freeze cooled shredded chicken with sauce in quart-size bags.
Reheat and simmer briefly to thicken again.
🧊 STORAGE
Refrigerator: up to 4 days
Freezer: up to 3 months
📝 RECIPE NOTES
This recipe is intentionally spicy. Reduce cayenne if you want a milder result.
Finishing uncovered is key to getting a thick, sandwich-style texture rather than soupy chicken.