CROCKPOT DR PEPPER SHREDDED CHICKEN
Make this CROCKPOT DR PEPPER SHREDDED CHICKEN for a super easy dinner, potluck, parties or a game-day meal.
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Making shredded chicken in the slow cooker is so easy and it can be flavored in so many ways. This recipe is bringing together bbq sauce and Dr. Pepper for a sweet and unique flavor.
Make this for parties, potlucks, dinner or for your Superbowl parties. Serve with slaw and soft buns.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
More Crockpot Recipes:
CROCKPOT BEEF GYROS – SLOW COOKER SHORT RIBS – CROCKPOT RANCH PORK CHOPS
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Table of Contents
CROCKPOT DR PEPPER SHREDDED CHICKEN
Equipment
Ingredients
- 2 lbs boneless skinless chicken breast
- 2 cups BBQ sauce I use Baby Ray’s
- 1 ½ cups Dr. Pepper soda
- ½ teaspoon garlic powder
- ½ teaspoon minced dried onions
- ¼ teaspoon ground black pepper
Instructions
- Add ingredients to the bottom of a 5 quart or larger slow cooker.
- Cover and set the slow cooker to high for 4-5 hours, or 6-8 hours on low, until the chicken is fully cooked through and the internal temperature reaches 165F degrees.
- Use forks to shred the chicken.
- Serve over buns or in a wrap.
Nutrition
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Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
