Crockpot BBQ Chicken
A simple yet mouthwatering recipe for tender pulled chicken cooked in a rich BBQ sauce, perfect for busy weeknights, potlucks, and family gatherings.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts (about 4-6 breasts)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 18 ounces bottle of BBQ sauce (smoky or sweet recommended)
- ¼ cup apple cider vinegar Can substitute with white vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar, packed Can substitute with maple syrup or honey
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Hamburger buns, for serving (optional)
- Coleslaw, for topping (optional)
Instructions
Preparation and Setup
- Gather all your ingredients on the counter.
- Prepare your chopping board and knife for the onion and garlic.
- Spray the inside of the slow cooker with non-stick cooking spray.
Cooking the Chicken
- Chop the onion and place it evenly at the bottom of the slow cooker.
- Mince the garlic and add it to the slow cooker.
- In a medium bowl, combine the BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper. Whisk until smooth.
- Layer the chicken breasts over the chopped onions in the slow cooker.
- Pour the BBQ sauce mixture over the chicken breasts, ensuring they are well coated.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken shreds easily.
- Once cooked, remove the chicken and shred it on a cutting board using two forks.
- Return the shredded chicken to the slow cooker and stir into the BBQ sauce. Simmer for an additional 15-20 minutes.
- Serve hot on hamburger buns with coleslaw or enjoy in salads, baked potatoes, or nachos.
Notes
Avoid overcrowding the slow cooker and choose a BBQ sauce you enjoy. Let the chicken rest in the sauce after shredding for better flavor assimilation.