Slow Cooker Dr Pepper BBQ Chicken
Main Dish
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Tender shredded chicken cooked in a sweet tangy Dr Pepper BBQ sauce. Perfect for sandwiches, sliders, or game day meals.
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Equipment
- 1 Slow Cooker 6 quart recommended
- 1 Mixing bowl
- 2 Forks for shredding chicken
Ingredients
- 4 large boneless skinless chicken breasts thawed
- 1 Dr Pepper 12 oz
- 2 cups ketchup
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup Worcestershire sauce
- 1 teaspoon season salt Lawry's preferred
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- ¼ teaspoon cayenne pepper
- 1 medium sweet onion minced
Instructions
- Place thawed chicken breasts into the slow cooker.
- In a large mixing bowl, whisk together Dr Pepper, ketchup, brown sugar, honey, Worcestershire sauce, and all seasonings until well combined.
- Pour 2 cups of the sauce over the chicken, reserving the remaining sauce for topping.
- Cover with the lid and cook on high for 5–6 hours, or until chicken is tender and fully cooked.
- Transfer chicken to a cutting board or plate and shred using two forks.
- Return shredded chicken to the slow cooker and stir to coat in the sauce.
- Spoon chicken onto sandwich buns or slider rolls.
- Drizzle with additional reserved sauce.
- Serve hot and enjoy.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat with extra sauce for best results.
Try Dr Pepper Cherry for a spicier kick or add smoked paprika for extra depth.