This Crockpot BBQ Chicken is the ultimate set-it-and-forget-it dinner. With just a handful of pantry staples, you can have juicy, fall-apart chicken that's perfect for sandwiches, tacos, or over rice.
Advertisements1
The slow cooker does all the work while you go about your day. It's a family favorite that's both budget-friendly and endlessly versatile.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) boneless, skinless chicken breasts
Use chicken thighs for even more moisture. If using frozen, add 1-2 hours to cook time.
1 cup (240ml) BBQ sauce (your favorite brand or homemade)
Choose a smoky or sweet variety. For a spicier kick, use a chipotle BBQ sauce.
1/2 cup (120ml) chicken broth
Low-sodium is best to control salt. You can substitute with water or apple juice.
2 tablespoons brown sugar
Adds sweetness and helps with caramelization. Use coconut sugar for a refined-sugar-free option.
1 tablespoon Worcestershire sauce
Adds umami depth. For a gluten-free version, use tamari or coconut aminos.
1 teaspoon smoked paprika
Gives a smoky flavor. Regular paprika works, but smoked is better.
1/2 teaspoon garlic powder
For convenience, use granulated garlic. Fresh minced garlic (1 clove) also works.
1/4 teaspoon black pepper
Freshly ground is best. Adjust to taste.
Tips & Tricks
Don't overcook
Cook on low for 6-7 hours or high for 3-4 hours. Overcooking can dry out the chicken.
Shred in the pot
After cooking, shred the chicken right in the slow cooker to soak up the sauce.
Thicken the sauce
If the sauce is too thin, remove the chicken and simmer the sauce on the stovetop for 10-15 minutes until reduced.
Use a meat thermometer
Chicken should reach 165°F (74°C) for safety.
Pro Tips
Step-by-Step Instructions
1. Mix the sauce
In a small bowl, whisk together the BBQ sauce, chicken broth, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. This ensures the spices are evenly distributed.
2. Add chicken to slow cooker
Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the sauce mixture over the chicken, making sure each piece is coated.
3. Cook on low
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). The chicken should be easily shreddable with a fork.
4. Shred the chicken
Using two forks, shred the chicken directly in the slow cooker. Stir to coat the shreds with the sauce. If you prefer a thicker sauce, remove the chicken and simmer the sauce on the stovetop for 10-15 minutes until thickened.
5. Serve and enjoy
Serve the BBQ chicken on buns, over rice, or in lettuce wraps. Garnish with pickles or coleslaw if desired.
Delicious Variations
Honey Garlic BBQ
Add 2 tablespoons honey and 1 teaspoon minced garlic to the sauce.
Spicy Chipotle
Use chipotle BBQ sauce and add 1/2 teaspoon cayenne pepper.
Pineapple BBQ
Add 1/2 cup crushed pineapple with its juice for a tropical twist.
How to Store Crockpot BBQ Chicken
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a saucepan over medium heat, stirring occasionally, until hot. Or microwave in 30-second intervals.
Frequently Asked Questions
Q: How long does it take to cook BBQ chicken in a crockpot?
Cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it's fork-tender and reaches 165°F (74°C).
Q: Can I use frozen chicken breasts?
Yes, you can use frozen chicken, but it will take longer. Add 1-2 hours to the cooking time on low. Ensure the chicken reaches 165°F (74°C).
Q: What can I serve with crockpot BBQ chicken?
Serve it on buns for sandwiches, over rice, on a baked potato, or in lettuce wraps. Coleslaw and pickles are classic sides.
Q: Can I make this BBQ chicken spicy?
Absolutely! Use a spicy BBQ sauce, add 1/2 teaspoon cayenne pepper, or include some chopped jalapeños.
Q: How do I thicken the BBQ sauce?
After shredding, remove the chicken and simmer the sauce on the stovetop for 10-15 minutes until reduced. You can also mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.
If you try this Crockpot BBQ Chicken, I'd love to hear how it turned out! Leave a comment below or tag me on social media with your creation. Happy cooking!
Crockpot BBQ Chicken
Crockpot BBQ Chicken that's tender, tangy, and perfect for busy weeknights. Just 6 ingredients and 5 minutes of prep!
🧂 Ingredients
- 2 lbs (900g) boneless, skinless chicken breasts
- 1 cup (240ml) BBQ sauce (your favorite brand or homemade)
- 1/2 cup (120ml) chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
📋 Instructions
- 1Mix the sauce — In a small bowl, whisk together the BBQ sauce, chicken broth, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and black pepper. This ensures the spices are evenly distributed.
- 2Add chicken to slow cooker — Place the chicken breasts in the bottom of a 6-quart slow cooker. Pour the sauce mixture over the chicken, making sure each piece is coated.
- 3Cook on low — Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C). The chicken should be easily shreddable with a fork.
- 4Shred the chicken — Using two forks, shred the chicken directly in the slow cooker. Stir to coat the shreds with the sauce. If you prefer a thicker sauce, remove the chicken and simmer the sauce on the stovetop for 10-15 minutes until thickened.
- 5Serve and enjoy — Serve the BBQ chicken on buns, over rice, or in lettuce wraps. Garnish with pickles or coleslaw if desired.
