Description
This Crockpot BBQ Chicken recipe is an effortless and delicious way to prepare tender, flavorful chicken with a smoky homemade BBQ sauce. Perfect for busy days, it slow cooks boneless, skinless chicken breasts in a tangy and sweet sauce made from BBQ sauce, honey, apple cider vinegar, and spices. The result is juicy shredded chicken ideal for sandwiches, bowls, or a variety of 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
- Prepare the chicken: Place the boneless, skinless chicken breasts into the bottom of the crockpot, ensuring they lie flat for even cooking.
- Mix the sauce ingredients: In a medium-sized bowl, combine the BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper until smooth and fully blended.
- Coat the chicken: Pour the sauce mixture evenly over the chicken breasts in the crockpot. Use a spoon to spread the sauce and ensure each piece is well coated.
- Set the crockpot: Cover the crockpot with its lid and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours, depending on your schedule.
- Check doneness: Once the cooking time is complete, check that the chicken is fully cooked through and tender by cutting into the thickest piece.
- Shred the chicken: Using two forks, shred the chicken directly in the crockpot to mix it easily with the sauce and enhance the texture.
- Combine and serve: Stir the shredded chicken thoroughly into the sauce to coat it evenly. Serve hot on buns, over rice, or with your favorite side dishes for a satisfying meal.
Notes
- Use chicken thighs for a juicier result, adjusting cook time slightly if needed.
- For a spicier version, add cayenne pepper or hot sauce to the BBQ sauce mixture.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- Serve with coleslaw or pickles to add crunch and contrast to the tender chicken.
- If you prefer a thicker sauce, remove the chicken after cooking and reduce the liquid on the stovetop before shredding.
