Crockpot BBQ Chicken

Crockpot BBQ Chicken is an incredibly easy and flavorful meal that is perfect for busy weeknights or summer gatherings. This recipe transforms simple chicken breasts into tender, juicy pulled chicken with just a few minutes of preparation in your slow cooker.

Why You Will Love This Recipe

This recipe is a total lifesaver when you want a delicious, home-cooked meal without spending hours in the kitchen. You will love it because it uses simple pantry staples to elevate store-bought sauce into something truly special. It is also a fantastic “set it and forget it” meal that works just as well for a casual family dinner as it does for a large potluck or picnic.

Ingredients

• 3.5 lbs boneless skinless chicken breast
• 2 cups BBQ sauce (such as Sweet Baby Ray’s)
• 1/4 cup light or dark brown sugar, packed
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon crushed red pepper

Step-by-Step Instructions

1. In the basin of your slow cooker, combine the BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper. Stir until well combined.
2. Place the boneless skinless chicken breasts into the sauce. Use a large spoon to ensure each piece of chicken is thoroughly covered in the sauce.
3. Cover the slow cooker with its lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
4. The chicken is done when it reaches an internal temperature of 160F and can be easily shredded with two forks.
5. Once cooked, shred the chicken directly in the slow cooker and stir well to ensure every piece is coated in the warm BBQ sauce. Serve immediately.

Expert Tips / Pro Tips

To ensure the best results, always thaw your chicken breasts completely before placing them in the slow cooker; cooking from frozen is not recommended for food safety. While store-bought sauce is the base, do not skip the extra spices like smoked paprika and apple cider vinegar, as they provide a depth of flavor that makes the chicken taste homemade. Monitor the temperature closely toward the end of the cooking time to prevent the meat from becoming dry.

Variations & Substitutions

If you prefer darker meat, you can substitute the chicken breasts with boneless skinless chicken thighs, which stay even juicier during the long cooking process. For a different flavor profile, try using a spicy BBQ sauce or adding a dash of liquid smoke for extra depth. If you are watching your sugar intake, you can use a sugar-free BBQ sauce and replace the brown sugar with a monk fruit sweetener.

Serving Suggestions

This Crockpot BBQ Chicken is traditionally served on fresh brioche rolls or toasted buns. For a complete meal, pair it with classic sides like creamy macaroni and cheese, broccoli salad, or deviled eggs. If you want a lighter option, serve the pulled chicken over a bed of greens or stuffed inside a baked sweet potato.

Storage, Freezing & Reheating

Leftover BBQ chicken can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, place the cooled chicken in a freezer-safe bag or container for up to 3 months. When you are ready to eat, thaw it overnight in the fridge and reheat it gently on the stovetop or in the microwave, adding a splash of water or extra BBQ sauce if the meat seems dry.

Nutrition Information

Crockpot BBQ Chicken

Crockpot BBQ Chicken is an incredibly easy and flavorful meal that is perfect for busy weeknights or summer gatherings. This recipe transforms simple chicken breasts into tender, juicy pulled chicken with just a few minutes of preparation in your slow cooker.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 394

Ingredients Equipment Method Notes

Ingredients

  

• 3.5 lbs boneless skinless chicken breast
• 2 cups BBQ sauce such as Sweet Baby Ray’s
• 1/4 cup brown sugar light or dark, packed
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 to 1/2 teaspoon crushed red pepper

Equipment

• Slow Cooker

Method

 

1. In the basin of your slow cooker, combine the BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper. Stir until well combined.
   2 cups BBQ sauce, 1/4 cup brown sugar, 2 Tablespoons apple cider vinegar, 1 Tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/4 to 1/2 teaspoon crushed red pepper
2. Place the boneless skinless chicken breasts into the sauce. Use a large spoon to ensure each piece of chicken is thoroughly covered in the sauce.
   3.5 lbs boneless skinless chicken breast
3. Cover the slow cooker with its lid. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
4. The chicken is done when it reaches an internal temperature of 160F and can be easily shredded with two forks.
5. Once cooked, shred the chicken directly in the slow cooker and stir well to ensure every piece is coated in the warm BBQ sauce. Serve immediately.

Notes

To ensure the best results, always thaw your chicken breasts completely before placing them in the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

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