Crockpot BBQ Chicken Recipe

ByJeannette Jaeger
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Introduction

This Crockpot BBQ Chicken recipe is a simple and flavorful way to enjoy tender, shredded chicken with a tangy barbecue sauce. Perfect for sandwiches, it’s an easy meal that requires minimal prep and delivers big on taste.

A close-up of a sandwich showing three layers: at the bottom, a soft, golden-brown sesame seed bun with a slightly shiny texture; above it, a thick layer of dark reddish-brown pulled meat coated in sauce, appearing tender and juicy; topped with a generous layer of creamy coleslaw made of white cabbage, thin orange carrot strips, and small pieces of purple cabbage mixed in a white sauce; the top layer is the matching golden sesame seed bun resting lightly on the coleslaw. The sandwich is placed on a simple white plate over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1.5 cups BBQ sauce (use your favorite)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • For serving: buns, coleslaw, etc.

Instructions

  1. Step 1: Place the chicken breasts in your slow cooker.
  2. Step 2: In a bowl, combine the BBQ sauce, onion powder, garlic powder, chili powder, Worcestershire sauce, and brown sugar. Stir until smooth.
  3. Step 3: Pour the sauce over the chicken and toss to coat well. Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.
  4. Step 4: Shred the chicken directly in the slow cooker using two forks. Stir to coat the shredded chicken with the sauce. Season with salt and pepper if needed before serving.

Tips & Variations

  • Use different BBQ sauces to vary the flavor, from sweet to spicy to smoky.
  • For extra moisture, add a splash of chicken broth before cooking.
  • Serve with coleslaw on buns for a classic BBQ chicken sandwich.
  • Leftover shredded chicken is great for tacos, salads, or wraps.

Storage

Store leftover BBQ chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water or extra BBQ sauce to keep it moist.

How to Serve

The image shows thick, shredded chicken coated in a rich, glossy reddish-brown barbecue sauce inside a black cooking pot. The chicken strands are tangled and moist, and a pair of silver tongs with black tips is lifting a portion from the center, revealing the tender texture and shiny sauce that clings to each piece. The sauce has a smooth, slightly sticky look, evenly covering the shredded meat throughout the pot. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay more tender and juicy during slow cooking.

Do I need to thaw the chicken before cooking it in the crockpot?

It’s best to use thawed chicken for even cooking and food safety. Cooking frozen chicken in a slow cooker is not recommended.

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Crockpot BBQ Chicken Recipe

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★★★★★

5 from 104 reviews

This Crockpot BBQ Chicken recipe is a simple and flavorful slow-cooked dish featuring tender, shredded chicken breasts coated in a rich homemade BBQ sauce. Perfect for easy weeknight dinners, it can be served on buns with coleslaw or as a versatile main dish.

  • Author: Jeannette
  • Prep Time: 10 minutes
  • Cook Time: 3.5 hours
  • Total Time: 3 hours 40 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Scale

Chicken

  • 2 pounds boneless skinless chicken breasts

BBQ Sauce and Seasoning

  • 1.5 cups BBQ sauce (use your favorite)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar

For Serving

  • Buns
  • Coleslaw

Instructions

  1. Prepare the Chicken: Place the boneless skinless chicken breasts into the slow cooker, laying them evenly in the bottom.
  2. Make the BBQ Sauce: In a bowl, combine the BBQ sauce, onion powder, garlic powder, chili powder, Worcestershire sauce, and brown sugar. Stir thoroughly until the mixture is smooth and well blended.
  3. Coat the Chicken: Pour the prepared BBQ sauce mixture over the chicken breasts in the slow cooker. Toss gently to ensure the chicken is well coated in the sauce.
  4. Cook: Cover the slow cooker and cook the chicken on high heat for 3 to 4 hours (3.5 hours recommended) or on low heat for 6 to 7 hours, until the chicken is thoroughly cooked and tender enough to shred.
  5. Shred and Mix: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir the shredded chicken into the sauce so it is evenly coated.
  6. Season and Serve: Taste and add salt and pepper if needed. Serve the BBQ chicken on buns with coleslaw or your preferred sides.

Notes

  • Use boneless, skinless chicken breasts for best results, but thighs can be substituted for extra juiciness.
  • If you like spicier BBQ, add a pinch of cayenne or hot sauce to the BBQ sauce mixture.
  • Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with coleslaw and pickles for a classic BBQ sandwich experience.

Keywords: Crockpot BBQ Chicken, Slow Cooker BBQ Chicken, Shredded BBQ Chicken, Easy Chicken Recipe, Slow Cooker Dinner

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