This Crockpot BBQ chicken recipe is my new go-to for easy, delicious meals! I love how the slow cooker does all the work. It infuses the tender chicken with incredible smoky, sweet, and savory flavors.
You can serve this dish in so many ways. I like it piled high on soft buns for a classic pulled chicken sandwich.
And let me tell you, topping it with a scoop of crisp, tangy coleslaw takes it to a whole new level! Trust me, this recipe is a total crowd-pleaser.
Why You’ll Love This Crockpot BBQ Chicken
Easy Cooking: It requires minimal hands-on time, making it perfect for busy days or when you want to set it and forget it.
Taste Sensation: The combination of sweet BBQ sauce, tangy Worcestershire, and smoky paprika creates a mouthwatering flavor profile. Everyone will want seconds.
Crowd-Pleaser: With its rich and tangy BBQ sauce, this dish will be a hit at family gatherings, potlucks, or casual get-togethers.
Make-Ahead Friendly: Prepare this dish ahead of time and simply reheat when ready to serve. It’s a convenient option for meal prep or entertaining guests without the last-minute rush.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the dish, these lean cuts of chicken become incredibly tender and juicy when slow-cooked in the flavorful sauce.
- BBQ Sauce: A classic barbecue sauce like Sweet Baby Ray’s adds a perfect balance of sweet, tangy, and smoky flavors to the chicken.
- Medium Onion: It releases its natural juices and provides a subtle, savory depth to the sauce as it cooks.
- Olive Oil: A splash helps to round out the flavors and adds richness to the dish.
- Worcestershire Sauce: It brings a unique umami taste and complements the barbecue sauce perfectly.
- Brown Sugar: A touch of brown sugar enhances the natural sweetness of the barbecue sauce. It also helps to create a beautiful caramelization on the chicken.
- Garlic Powder, Smoked Paprika, and Salt: This trio of seasonings adds a savory, smoky, and well-balanced flavor profile.
How to Make Crockpot BBQ Chicken
This chicken is truly a fix-it-and-forget-it meal!
1. Season the chicken. Season the chicken breasts lightly with salt and place them in the slow cooker.
2. Mix the sauce. In a mixing bowl, combine the BBQ sauce, grated onion with juice, olive oil, Worcestershire sauce, brown sugar, garlic powder, and smoked paprika. Stir until well combined.
3. Coat the chicken. Pour the sauce over the chicken, coating it evenly. Cover and cook on high for 3-4 hours or on low for 6-7 hours until the chicken is cooked through and easy to shred.
4. Shred the chicken. Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
5. Optional cooking. If desired, cook the shredded chicken in the sauce for an additional 10-15 minutes to allow it to absorb more flavor.
6. Serve. Serve the pulled BBQ chicken on buns, over rice, in wraps, on a salad or enjoy it on its own. Enjoy!
Tips for the Best Crockpot BBQ Chicken
Follow these tips for the most irresistible BBQ chicken you’ve ever had.
- Choose the best chicken. Use boneless, skinless chicken breasts or thighs for the most tender and flavorful results.
- Quality is key. For the best taste, choose a high-quality, flavorful BBQ sauce like Sweet Baby Ray’s, Stubb’s, or Bulls-Eye.
- Add extra flavor. Mix in a tablespoon of Worcestershire sauce, a teaspoon of liquid smoke, or a pinch of cayenne pepper to boost the savory, smoky flavor.
- Try an onion trick. Grate the onion instead of chopping it to release more flavor and ensure it melts into the sauce.
- Crisp it up. For a crispy texture, transfer the shredded chicken to a baking sheet. Broil it in the oven for a few minutes until the edges start to caramelize.
- Try fun flavor variations. Try adding diced jalapeños, a splash of bourbon, or a dash of liquid smoke for a twist on the classic flavor.
- Serve it your way. Serve the pulled BBQ chicken on toasted buns, over rice or quinoa, in tacos or burritos, on top of a salad, or even as a pizza topping.
How to Store
Leftovers of this chicken can be enjoyed for so many delicious meals. Here are the steps to store them.
To Store: Place the cooled BBQ chicken in an air-tight container and refrigerate for up to 4 days. Ensure the chicken is completely covered in sauce to maintain moisture.
To Freeze: Transfer the cooled chicken to freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months, thawing in the refrigerator overnight before reheating.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through. Or, warm it on the stovetop over medium heat, stirring occasionally.
More Hearty Chicken Dinners You’ll Love
Crockpot Salsa Chicken
Chicken Satay with Peanut Sauce
Crockpot Chicken and Gravy
Cornflake Chicken
Crockpot BBQ Chicken
6
servings5
minutes7
hours359
kcalThis Crockpot BBQ chicken will quickly become a new favorite! The sweet and savory meat is perfect for sandwiches, salads, and more!
Ingredients
3 lbs boneless, skinless chicken breasts
1 1/2 cups BBQ sauce (like Sweet Baby Ray’s)
1/2 medium onion, grated (with juice)
1 Tbsp olive oil
1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
1 tsp garlic powder
1/2 tsp smoked paprika
Salt to taste
Instructions
- Season the chicken breasts lightly with salt and place them in the slow cooker.
- In a mixing bowl, combine the BBQ sauce, grated onion with juice, olive oil, Worcestershire sauce, brown sugar, garlic powder, and smoked paprika. Stir until well combined.
- Pour the sauce over the chicken, making sure to coat it evenly. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is cooked through and easy to shred.
- Remove the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.
- If desired, cook the shredded chicken in the sauce for an additional 10-15 minutes to allow it to absorb more flavor.
- Serve the pulled BBQ chicken on buns, over rice, in wraps, on a salad or enjoy it on its own. Enjoy!
