There’s something comforting about the aroma of slow-cooked food wafting through the kitchen, isn’t there? I remember the first time I made this pulled chicken; my family couldn’t wait to dig in as the sweet and tangy smell filled our home. As we gathered around the table, it became clear that this meal would turn into a favorite. This recipe for Crockpot BBQ Chicken is special because it’s so easy and requires minimal effort. You can set it and forget it, while it cooks to juicy perfection. It’s perfect for busy weeknights, casual gatherings, or just when you crave some delicious comfort food.
why make this recipe
Making Crockpot BBQ Chicken is a fantastic choice for anyone, whether you’re an experienced cook or just starting out. The simplicity of the recipe means you can spend more time enjoying the meal and less time in the kitchen. The slow cooking method ensures that the chicken stays tender and flavorful, making it versatile enough to serve in various ways. Plus, who doesn’t love a dish that can easily feed a crowd? This recipe is perfect for family dinners, game days, or even meal prep for the week ahead.
how to make The Best Crockpot BBQ Chicken
Ingredients
- 2 lbs boneless, skinless chicken breasts, with fat trimmed off
- 1 1/4 cup barbecue sauce (We love sweet Baby Ray’s Honey BBQ)
- 1/2 cup Italian dressing (I use this fat-free one)
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar (can reduce to 1/8 cup or omit if you prefer it less sweet)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper, to taste
Directions
- First, liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or for less mess, use a disposable liner.
- Next, season your trimmed boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder, and place them in the bottom of your crockpot.
- In a medium-size mixing bowl, add barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Whisk until combined.
- Pour the mixture evenly over the chicken breasts, place the lid on the crockpot, and cook on high for 2.5-3 hours or low for 5-6 hours.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees.
- Once fully cooked, you can either serve the chicken whole or use two forks to shred it. I like to shred it right in the crockpot to soak up all the extra marinade and BBQ sauce.
- Serve on buns for delicious BBQ pulled chicken sandwiches or enjoy it on pizza, salad, tacos, nachos, over rice, or by itself. Enjoy!
how to serve The Best Crockpot BBQ Chicken
Serving this dish is all about creativity. You can load the pulled chicken onto soft hamburger buns for classic BBQ sandwiches or serve it over a bed of rice for a hearty meal. Try adding coleslaw on top of the chicken for extra crunch, or mix it into a salad for a tasty twist. It’s also great as a topping for nachos or as filling for tacos. Whatever way you choose to serve it, everyone will love the rich flavors.
how to store The Best Crockpot BBQ Chicken
If you have leftovers (which is rare!), store the pulled chicken in an airtight container in the fridge for up to 3-4 days. To keep it fresh and flavorful longer, you can also freeze it. Just make sure to let it cool before transferring it to a freezer-safe bag or container. Thaw it overnight in the fridge when you’re ready to enjoy it again, then reheat in the microwave or on the stovetop.
tips to make The Best Crockpot BBQ Chicken
- To enhance flavor, consider marinating the chicken in the BBQ sauce mixture for a few hours before cooking.
- Feel free to adjust the sweetness by changing the amount of brown sugar or omitting it altogether.
- For a bit of spice, add some cayenne pepper or your favorite hot sauce to the sauce mixture.
- If you like vegetables, throw in some sliced onions or bell peppers for added flavor and nutrition.
variation (if any)
You can easily customize this recipe by using different types of barbecue sauce to match your taste. Some may prefer a smoky flavor, while others might enjoy a sweeter sauce. Additionally, you can substitute the chicken breasts with thighs for a richer flavor and moisture.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it will require a longer cooking time. It’s best to cook on low for 6-8 hours if the chicken is frozen.
Can I double the recipe?
Absolutely! Just make sure your crockpot can handle the extra volume, and adjust the cooking time if necessary.
Is it okay to leave the chicken in the crockpot after it’s cooked?
It’s best to either serve it right away or keep it on warm for a short time to avoid it drying out. If you leave it in for several hours, the texture may change.
Crockpot BBQ Chicken
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts, with fat trimmed off
Sauce Mixture
- 1 1/4 cup barbecue sauce (We love sweet Baby Ray's Honey BBQ)
- 1/2 cup Italian dressing (I use this fat-free one)
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar can reduce to 1/8 cup or omit if you prefer it less sweet
Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- to taste Salt and black pepper
Method
Preparation
- Liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or use a disposable liner for less mess.
- Season the trimmed boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder, and place them in the bottom of your crockpot.
- In a medium-size mixing bowl, add barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Whisk until combined.
Cooking
- Pour the mixture evenly over the chicken breasts, place the lid on the crockpot, and cook on high for 2.5-3 hours or low for 5-6 hours.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees.
- Once fully cooked, serve the chicken whole or shred it in the crockpot to soak up the extra marinade and BBQ sauce.
Serving Suggestions
- Serve on buns for BBQ pulled chicken sandwiches or enjoy it on pizza, salad, tacos, nachos, over rice, or by itself.