Crockpot BBQ Chicken Perfection
This Crockpot BBQ Chicken recipe delivers tender, fall-off-the-bone chicken drenched in your favorite BBQ sauce with minimal effort. Simply combine the ingredients, set the crockpot, and come home to a delicious and satisfying meal. It's perfect for busy weeknights or easy entertaining.
Equipment
- Crockpot (slow cooker)
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
- Paper towels
- Two forks
- Serving platter or bowls
Ingredients
- 2-3 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups your favorite BBQ sauce
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar optional
Instructions
- Pat the chicken breasts dry with paper towels if thawed. If using frozen chicken breasts, no need to thaw.
- In a small bowl, whisk together the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub the spice mixture all over the chicken breasts, ensuring they're evenly coated.
- Drizzle the olive oil into the bottom of your crockpot.
- Place the seasoned chicken breasts in the crockpot in a single layer.
- In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, and brown sugar (if using).
- Pour the BBQ sauce mixture over the chicken breasts, making sure they're completely covered.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. If using frozen chicken, cook on low for 8-10 hours, or on high for 4-6 hours. Chicken is done when easily shredded with a fork.
- Once the chicken is cooked through, use two forks to shred it directly in the crockpot.
- Stir the shredded chicken into the BBQ sauce, ensuring it's evenly coated.
- Serve immediately and enjoy.
Notes
For best results, use high-quality BBQ sauce that you enjoy the taste of on its own. Adjust cooking times depending on your crockpot's settings and the thickness of the chicken breasts. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Use the leftover chicken in sandwiches, salads, or quesadillas. For a thicker BBQ sauce, remove the lid during the last hour of cooking. If the sauce is too thick, add a tablespoon or two of water or chicken broth to thin it out.