This crockpot barbecue chicken requires minimal prep and uses ingredients you might already have in your pantry. You mix a quick sauce directly in the slow cooker insert, add the chicken, and let the appliance do the work.
The slow cooking process breaks down the chicken breasts until they are tender enough to pull apart. It is a reliable option for busy days when you want a hot meal ready at dinner time.
Why You’ll Love Crockpot Barbecue Chicken
- Mixing the sauce ingredients directly in the slow cooker saves you from washing an extra bowl.
- Grating the onion adds flavor and liquid to the sauce without leaving large chunks of cooked onion in the final dish.
- Removing the chicken to a cutting board before shredding keeps the hot liquid from splashing.
Crockpot Barbecue Chicken Ingredients
- Chicken breasts: You can use boneless skinless chicken thighs if you prefer dark meat. They take about the same amount of time to cook.
- Barbecue sauce: Use any brand or flavor profile you like. A thicker, sweeter sauce will yield a sticky coating, while a vinegar based sauce will be thinner.
- Onion: Grating the onion instead of chopping it helps it melt into the sauce and provides extra moisture.
- Brown sugar: Light or dark brown sugar works here to balance the savory flavors of the sauce.
- Worcestershire sauce: This adds a savory depth to the bottled barbecue sauce.
Exact quantities are in the recipe card below.
How to Make Crockpot Barbecue Chicken
Step 1: Mix the sauce
Start by making the cooking liquid. Combine the barbecue sauce, grated onion, brown sugar, olive oil, and Worcestershire sauce right in the bottom of your slow cooker. Stir everything until the brown sugar dissolves and the mixture looks smooth.
Step 2: Coat and cook the chicken
Place the chicken breasts into the slow cooker. Turn each piece over a few times so the sauce coats the meat completely. Cover the slow cooker with its lid and cook on the low setting for six to seven hours or on the high setting for two to three hours.
Step 3: Shred and serve
Check that the chicken has reached a safe internal temperature. Transfer the cooked meat to a cutting board and use two forks to pull it apart. Return the shredded meat to the slow cooker and stir it into the warm barbecue sauce before serving.
Storage Tips for Crockpot Barbecue Chicken
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. You can freeze the cooled chicken and sauce in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan over medium-low heat until warmed through to 165°F (74°C).
Expert Tips for Crockpot Barbecue Chicken
- Poultry must reach a safe internal temperature of 165°F (74°C). Insert your meat thermometer into the thickest part of the largest chicken breast to check for doneness.
- Slow cookers vary in temperature. Check your chicken at the earliest suggested time to prevent the meat from drying out.
- If the sauce looks too thin after shredding the chicken, leave the slow cooker uncovered on the high setting for 15 to 20 minutes to help it thicken.
What to Serve with Crockpot Barbecue Chicken?
Serve this shredded chicken on hamburger buns with a side of coleslaw or over a bowl of steamed white rice.
Crockpot Barbecue Chicken Recipe FAQs
Can I put frozen chicken in the slow cooker?
It is unsafe to cook frozen chicken in a slow cooker because it spends too much time in the temperature danger zone. Always thaw chicken in the refrigerator before using it in this recipe.
Can I double this recipe?
You can double the ingredients as long as your slow cooker is large enough to hold the chicken without stacking the pieces too high. The cooking time should remain roughly the same.
Why is my pulled chicken tough?
Tough chicken is usually undercooked or overcooked. If it is hard to pull apart with a fork, it likely needs more time. If it is dry and stringy, it cooked for too long.
Crockpot Barbecue Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts 1.4 kg
- 1 1/2 cups barbecue sauce 360 ml
- 1/2 medium yellow onion grated
- 2 tablespoons brown sugar 25 g
- 1 tablespoon olive oil 15 ml
- 1 tablespoon Worcestershire sauce 15 ml
Instructions
- Add the barbecue sauce, grated onion, brown sugar, olive oil, and Worcestershire sauce to a 5-quart or 6-quart slow cooker.
- Stir the ingredients together until well combined.
- Add the chicken breasts to the slow cooker. Turn them to ensure they are fully coated in the sauce mixture.
- Cover and cook on low for 6 to 7 hours or on high for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F (74°C) on a meat thermometer and shreds easily.
- Transfer the cooked chicken to a cutting board.
- Use two forks to shred the chicken breasts into bite-sized pieces.
- Place the shredded chicken back into the slow cooker.
- Stir the meat into the sauce until evenly coated. Serve warm.
