Description
This Crockpot BBQ Chicken recipe offers a simple and flavorful way to prepare tender, shredded chicken infused with a smoky and tangy BBQ sauce. Using a slow cooker, the dish requires minimal prep and results in juicy chicken perfect for sandwiches, rice bowls, or your favorite sides.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup BBQ sauce
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
- Place chicken in crockpot: Arrange the boneless, skinless chicken breasts at the bottom of the crockpot, ensuring they are evenly spaced for consistent cooking.
- Mix the sauce: In a medium-sized bowl, combine BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper until smooth and well blended.
- Coat chicken evenly: Pour the prepared sauce mixture over the chicken breasts, spreading evenly. Use a spoon to ensure the chicken is fully coated with the BBQ sauce.
- Cover and cook: Place the lid on the crockpot. Cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is tender and fully cooked.
- Shred the chicken: Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it thoroughly with the sauce for maximum flavor absorption.
- Serve: Serve the shredded BBQ chicken on buns, over rice, or alongside your favorite side dishes for a hearty meal.
Notes
- For spicier BBQ chicken, consider adding a pinch of cayenne pepper or hot sauce to the sauce mix.
- If you prefer a thicker sauce, remove the chicken after shredding and cook the sauce on high with the lid off for 15-20 minutes to reduce.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use chicken thighs instead of breasts for a juicier result.
- Serve with coleslaw or pickles to complement the smoky flavors.
