This almost completely hands-off Slow Cooker BBQ Chicken recipe makes meal prep a breeze! Barbecue sauce-drenched chicken breasts are cooked low and slow in a crockpot to give you fall-apart tender chicken that’s perfect for sandwiches, salads, and more.
Why you’ll love this recipe!
Almost hands-off – This super simple recipe leaves the hard work to the slow cooker. Just set it, forget it, and return hours later to a flavorful, satisfying meal.
Juicy, flavorful chicken – Whether you go with chicken breasts or thighs, the slow cooker delivers tender, shredded chicken smothered in rich BBQ sauce every time.
Crowd-pleasing – Make this BBQ chicken recipe for meal prep, potlucks, or easy weekday meals. It’s perfect for sandwiches, salads, baked potatoes, and more!
I’m the type of person who will make shredded BBQ chicken any chance I get. To me, it’s the perfect meal prep protein! It’s juicy, packed with smoky flavors I love, and easy to cook in a variety of ways.
This Slow Cooker BBQ Chicken recipe is a lifesaver when I don’t have the time to make my usual baked BBQ chicken thighs or Instant Pot BBQ chicken. The slow cooker does most of the work for me, but still yields juicy, tender chicken slathered in rich, tangy BBQ sauce in the end. Win-win!
I’ll typically serve the shredded chicken over a leafy green salad or grain bowl for filling weekday lunches. Or, for dinner, I’ll stuff it into slider buns for mouthwatering BBQ chicken sliders! In my eyes, there is no wrong way to enjoy barbecue sauce-drenched chicken.
Ingredients
Chicken – I used boneless, skinless chicken breasts because they stay juicy in the slow cooker and shred beautifully. Boneless chicken thighs would work just as well, but will take slightly longer to cook through.
BBQ sauce – Use your favorite store-bought or homemade smoky, spicy, or sweet BBQ sauce. I love using a thick, tangy sauce that clings to the shredded chicken.
Brown sugar – The sweetness from the brown sugar balances the bolder BBQ flavors. Feel free to swap in honey or maple syrup for a more natural option.
Apple cider vinegar – A small splash adds brightness and a subtle tang. If you don’t have ACV on hand, use white vinegar or a splash of lemon juice instead.
Seasonings – All you need are garlic powder and salt. You can also add a pinch of smoked paprika, onion powder, or your favorite dry rub for an extra flavor boost (see the Variations below for more on this).
This list provides further clarification on a few of the ingredients. Refer to the recipe card below for the complete list of ingredients.
Variations
- Add a dry rub – Coat each chicken breast in your favorite BBQ dry rub before placing them in the crockpot and pouring the sauce over top.
- Smoky or spicy kick – Add a dash of liquid smoke or a sprinkle of smoked paprika to the sauce to mimic that straight-off-the-grill taste. You could also stir in hot sauce, cayenne pepper, or crushed red pepper flakes to turn up the heat.
- Add vegetables – Toss in thinly sliced onions or bell peppers before cooking. They’ll soften in the sauce, adding extra flavor and body.
How to Make BBQ Chicken in a Slow Cooker
Step 1: Layer the chicken. Place the chicken breasts in an even layer on the bottom of your crockpot.
Step 2: Add the sauce. Whisk the BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and salt together in a small bowl. Pour the sauce over the chicken.
Step 3: Cook. Place the lid on top and cook the chicken on high for 2 to 3 hours or low for 6 to 7 hours or until the chicken is tender and easily pulls apart.
Step 4: Shred and serve. Use two forks to shred the chicken in the slow cooker. Stir it well to coat each piece in the BBQ sauce, then serve and enjoy!
Erin’s Tips and Tricks
- Keep the chicken in the pot while you shred it. This is not only easier but also gives the chicken more of an opportunity to soak up that flavorful sauce.
- For a thicker BBQ sauce, remove the lid from the crockpot and let the sauce simmer on high for 10 to 15 minutes after shredding the meat.
- Are you serving shredded BBQ chicken at a potluck or party? No need to take it out of the pot. Just switch the slow cooker to “warm,” and it’ll stay juicy for hours.
My Pro Tip
Recipe Tip
You’ll know the chicken breasts are fully cooked and ready to shred when they reach an internal temperature of 165°F. The meat should pull apart easily at this point. If you’re still unsure, use a meat thermometer to measure the internal temperature.
Slow Cooker BBQ Chicken FAQs
I recommend thawing the chicken in the fridge overnight before adding it to your slow cooker for food safety reasons. Starting with frozen chicken can cause uneven cooking and keep it in the “danger zone” temperature range for too long.
You can definitely double the ingredients to make a larger batch. Just make sure your slow cooker isn’t more than about two-thirds full so the chicken cooks evenly. Also note that you may need to add 30 to 60 minutes of extra cooking time.
Serving Suggestions
This BBQ pulled chicken is so versatile! When I’m not piling it into a sandwich or on a slider, I’ll toss it over fresh greens for a hearty BBQ chicken salad. It can even be served as a delicious topping on baked potatoes, tacos, and grain bowls.
When serving it as the main protein for dinner, I like to pair it with Southern-style sides. Creamy coleslaw, corn on the cob, and mac and cheese are a few of my favorites because they complement the rich, tangy flavor of the BBQ sauce perfectly.
Storage
Refrigerator: Transfer the leftovers to an airtight container and refrigerate them for up to 4 days.
Freezer: The leftovers should also freeze well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat the chicken on the stovetop or in the microwave, adding a splash of BBQ sauce or chicken broth to revive the sauce.
More Slow Cooker Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Place the chicken in the bottom of your slow cooker.
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In a bowl or glass measuring cup, whisk the bbq sauce, brown sugar, apple cider vinegar, garlic powder, and salt together, then pour the mixture over the chicken.
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Cook the chicken on high for 2-3 hours, or on low for 6-7 hours.
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Use two forks to shred the chicken right in the slow cooker, then stir so it’s fully covered in the sauce. Enjoy!
*Calories are per serving and are an estimation
Calories: 284kcal | Carbohydrates: 37g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1202mg | Potassium: 623mg | Fiber: 1g | Sugar: 30g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
