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A juicy, delicious alternative to pulled pork, this crockpot BBQ chicken is packed full of sweet, tangy barbecue flavor and is so simple to make.
If you love the taste of BBQ pulled chicken, but it’s too cold for the grill, this crock pot BBQ chicken is here to solve all your cravings. Tender and moist, it’s made even better by a sharp, sweet barbecue sauce. Plus, it’s so easy to make – it requires just minutes to put together, then leave it alone to cook, no oven required.
Table of contents
Ingredients
- Boneless, Skinless Chicken Breast: Choose breasts that are a similar size – this will ensure they cook evenly in the crockpot. If one piece is larger, slice it for uniform thickness.
- BBQ Sauce: Use store-bought or make your own.
- Brown Sugar
- Worcestershire Sauce
- Seasoning: Smoked paprika (or a substitute), garlic powder, onion powder, salt and black pepper.
How to make crockpot BBQ chicken
Season The Chicken: In a small bowl, mix the seasoning until fully combined. Then, on a plate, spread out the chicken breasts and season them well. Use your hands to cover completely both sides.
Cook: In the crockpot, place the seasoned chicken breasts, then cover with the BBQ sauce, sugar, and Worcestershire Sauce. Stir to completely cover the chicken with the sauce.
Cook the chicken on HIGH for 3 hours. Check the breasts at the 2 ½ hour mark – the internal temperature should be 165°F/74°C when the crockpot BBQ chicken is perfectly cooked. If you don’t have a thermometer, check that the juices run clear and the chicken is easy to shred with a fork.
Serve: Once the chicken is fully cooked, use two forks to shred the breasts into smaller pieces – you can do this in a separate dish. At the end, pour all the BBQ sauce over the chicken, mix well, and serve.
Serving suggestions
- Traditional: My favorite way to serve crockpot BBQ chicken is similar to pulled pork – pile it high in a crusty bun once it has absorbed the barbecue sauce. Add fresh lettuce, cheddar cheese, and tomato, and enjoy.
- With Grill Favorites: Try with other grilled side dishes for a taste of the barbecue like grilled mushrooms, grilled corn or brocoli, or alongside coleslaw or potato salad.
- With Pickles: Try pairing the tangy chicken with the sharpness of pickled red onion, cucumbers or cabbage.
- For Main Meals: Serve shredded alongside mashed potatoes or fries, sweet potato, salad, steamed green vegetables or your favorite sauteed veggies.
- As A Topping: Use as a topping for pizzas, salad, chicken sandwiches or used as the main protein in tacos or burritos.
How to store
- In The Fridge: Allow the crockpot BBQ chicken to cool completely before transferring into an airtight container. Store in the refrigerator for up to 3 days.
- In The Freezer: Divide the leftover chicken into portions and put them into airtight containers or Ziplock bags to freeze. Store in the freezer for up to 4 months.
- To Reheat: Allow the frozen chicken to thaw overnight in the fridge before using. You can pan-fry or microwave in 30-second increments until the chicken is warmed through. Use a little water to thin out the sauce if desired or cook with more barbecue sauce.
More crockpot chicken recipes
If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Crockpot BBQ Chicken Recipe
Equipment
Ingredients
- 2 lb boneless skinless chicken breast 5-6 medium breasts
- 1/4 cup brown sugar
- 1 cup BBQ sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- In a small bowl, mix together the seasonings until they're fully combined.
- On a plate, spread out the chicken breasts then season well. Use your hands to make sure both sides are completely covered.
- In the crockpot, place the seasoned chicken breasts, then cover with the BBQ sauce, sugar and Worcestershire Sauce. Stir so that the chicken is completely covered with the sauce.
- Cook the chicken on HIGH for 3 hours. Check the breasts at the 2 ½ hour mark – the internal temperature should be 165°F/75°C when the crockpot BBQ chicken is perfectly cooked. If you don't have a thermometer, check that the juices run clear and the chicken is easy to shred with a fork.
- Once the chicken is fully cooked, use two forks to shred the breasts into smaller pieces – you can do this in a separate dish. At the end, pour all the BBQ sauce over the chicken, mix well, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
