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–+ servings
Bertha Jones

Crockpot BBQ Chicken

Tender, juicy, and packed with smoky-sweet goodness, this Crockpot BBQ Chicken is a hassle-free meal perfect for any gathering.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 pounds Boneless Chicken Breasts or Thighs Use shredded rotisserie chicken for a shortcut.
  • 1 cup Barbecue Sauce Can use honey BBQ or spicy chipotle BBQ.
  • 1/4 cup Brown Sugar Maple syrup or honey can be used as substitutes.
  • 2 tablespoons Apple Cider Vinegar White vinegar or lemon juice as alternatives.
  • 1 teaspoon Garlic Powder Minced fresh garlic for stronger flavor.
  • 1 teaspoon Onion Powder Fresh minced onion can also be used.
  • 1 teaspoon Smoked Paprika Regular paprika or chili powder works as well.
  • to taste Salt & Pepper Adjust based on personal preference.

Method
 

Preparation
  1. Place your chicken breasts or thighs in the bottom of your slow cooker. Pat them dry with a paper towel for better sauce absorption.
  2. In a small bowl, combine barbecue sauce, brown sugar, vinegar, garlic powder, onion powder, and smoked paprika. Whisk until smooth.
  3. Pour the sauce over the chicken, making sure each piece is fully coated.
Cooking
  1. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, depending on your slow cooker model.
  2. Once cooked, shred the chicken using two forks and stir it back into the sauce. The meat should be tender and coated with a thick, glossy glaze.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 30gFat: 5gSaturated Fat: 1gSodium: 700mgFiber: 1gSugar: 15g

Notes

This dish is customizable. For sweetness, add extra brown sugar and a splash of pineapple juice. For a spicy kick, mix in cayenne pepper, hot sauce, or jalapeños. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.

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