Description
This Crockpot BBQ Chicken is a game-changing weeknight dinner recipe—tender, saucy, and bursting with smoky-sweet flavor. With just 5 minutes of prep and simple pantry ingredients, it’s the ultimate set-it-and-forget-it meal that the whole family will love!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup BBQ sauce (store-bought or homemade)
- 1/4 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Season both sides of the chicken breasts with salt and pepper, then place them in a single layer in your slow cooker.
- In a medium bowl, whisk together BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and red pepper flakes (if using).
- Pour the sauce evenly over the chicken. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours.
- When the chicken reaches 165°F and shreds easily, use two forks to shred it directly in the crockpot.
- Stir the shredded chicken into the sauce and let it cook uncovered on HIGH for 10–15 minutes if you want the sauce to thicken.
- Serve warm on sandwiches, tacos, grain bowls, or salads!
Notes
To reduce sugar, use a sugar-free BBQ sauce and replace brown sugar with monk fruit sweetener. For freezer prep, shred and cool chicken completely, then freeze in airtight containers for up to 3 months. To reheat, warm in a skillet or microwave with a splash of extra BBQ sauce or water to keep it juicy.
- Prep Time: 5 minutes
- Cook Time: 3–4 hours (HIGH) or 6–7 hours (LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (approx. 4 oz cooked chicken with sauce)
- Calories: 275
- Sugar: 16g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 85mg