Pull out the bibs, keep your napkin at the ready, and grab the barbecue sauce, because today we are making one of my favorite crock pot recipes: Crockpot BBQ Chicken!
Moist, saucy, and brimming with that sweet ’n smoky BBQ flair, this slow cooker BBQ chicken is one of those prized and precious dinners in which a ridiculously simple recipe produces an extremely satisfying meal.
This easy pulled chicken recipe is freezer friendly and actually healthy.
As I discovered the week that I made it, its versatile uses are limited only by your imagination (or how hungry you are).
I realize that this recipe is quite basic (I think crockpot BBQ chicken Sweet Baby Rays’ style was one of the first slow cooker meals I ever made), BUT sometimes basic can be delicious.
And easy.
And speak to the part of you that just loves messy food that’s so yummy, you can’t help but lick your fingers.
Embrace the basic. Let’s make some crockpot BBQ chicken, one of the best recipes to have in your collection!
Tips for the Best Slow Cooker Chicken
TIP 1: Don’t Overcook It
- You can overcook chicken in a slow cooker, especially boneless, skinless chicken breasts, so keep an eye on it.
- How long you should cook chicken in a crockpot will really depend upon your specific slow cooker, as well as whether you use high or low heat. My slow cooker (I have this programmable one) tends to run pretty hot and cook things more quickly.
TIP 2: Use Thawed Chicken
- You cannot use frozen chicken in a slow cooker. No matter how long frozen chicken cooks in the crockpot, it may spend too much time at room temperature and become unsafe to eat.
- If you only have frozen chicken, see the Instant Pot instructions below.
TIP 3: Know Your Chicken Size/Weight
- This recipe is based on two pounds of chicken, which for me was 3 medium/large breasts, but you can scale it up or down as needed.
- The average weight of 2 medium chicken breasts is 1 pound, but this can vary based on the size of your breasts.
- Smaller boneless, skinless chicken breasts weigh about 6 ounces each, medium chicken breasts weigh 8-10 ounces, and larger breasts can be 12 ounces or more. If your chicken is smaller, make sure to check it early.
- In addition to chicken breast, you can follow this same recipe to make slow cooker BBQ chicken thighs and legs. More on that below.
How to Make Slow Cooker BBQ Chicken
This crockpot BBQ chicken recipe uses three simple ingredients for maximum flavor. It’s the kind of back pocket dinner that you (and your family) will want to make on repeat.
The Ingredients
- Chicken. Every bite of the tender, juicy chicken is coated in the sweet and sticky BBQ sauce, making it truly scrumptious. I used boneless, skinless chicken breast to keep things light, but you could use chicken thighs or legs instead (see “Crockpot BBQ Chicken Recipe Variations” below for tips).
- BBQ Sauce. The BBQ sauce keeps the chicken moist during cooking, and its flavor will appeal to everyone at your table. I highly recommend this easy, 15-minute Barbecue Sauce, but if you are in a hurry, store-bought sauce will work too.
- Cornstarch. To make a cornstarch slurry that helps thicken the sauce.
The Directions
- Place the chicken in the slow cooker. Pour the sauce on top, and cook.
- Remove the chicken to a plate, stir in a little cornstarch into the slow cooker with the sauce, re-cover, and continue cooking to thicken the sauce.
- While the sauce thickens, shred the chicken. Stir the chicken back into the slow cooker. Add some green onion to make it pretty.
- DEVOUR!
Crockpot BBQ Chicken Recipe Variations
To Use Chicken Thighs:
- For crockpot BBQ chicken thighs, follow the recipe just as written but adjust the slow cooking times.
- Two pounds of boneless, skinless chicken thighs should cook in 3 to 4 hours on HIGH or 5 to 6 hours on LOW.
- To the fans of slow cooker chicken thighs: Try this Crock Pot Teriyaki Chicken or this Crock Pot Bourbon Chicken recipe next.
To Use Chicken Legs:
- I suggest removing the skin first. Since this recipe is made in slow cooker, the skin won’t have the nice, crisp texture that you’d get from making them in the oven.
- Cook the crockpot BBQ chicken legs on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.
- Thicken the sauce as directed, but leave the chicken legs whole. Return to the sauce to rewarm when ready to serve.
I haven’t tried crockpot BBQ chicken wings, but if you decide to experiment with them, I’d love to hear how it goes!
To Make in the Instant Pot:
Note that the sauce will not be as thick as with the slow cooker method, due to needing to add chicken broth to prevent the burn warning.
- Add 1 cup of chicken stock to the bottom of the Instant Pot (this prevents a “burn” warning).
- Add the chicken. Pour the sauce on top (do not stir). Cook the chicken for 8 minutes of high pressure, then vent immediately.
- Transfer the cooked chicken to a plate. Turn the Instant Pot to SAUTE mode and stir in the cornstarch slurry.
- Cook the sauce, stirring often, until thickened. Shred the chicken and return it to the Instant Pot. Toss to coat and serve.
How to Use Crock Pot BBQ Chicken
Here are 10 ways to use your pulled BBQ chicken:
- Pile it on a bun to make BBQ chicken sandwiches.
- Toss it over a salad (it’s perfect for this BBQ Chicken Salad).
- Stuff it inside a tortilla to make BBQ-style slow cooker pulled chicken tacos.
- Same but different: Stuff between TWO tortillas, fill with cheese, and make BBQ chicken quesadillas.
- Take note from these Healthy Slow Cooker Buffalo Chicken Sweet Potatoes and try it over a baked sweet potato or regular baked potato. Bonus flavor points for adding avocado and green onion. To really slow cooker it up: You could make the crockpot BBQ chicken early in the day or even the day before, use the slow cooker a second time to make these Crock Pot Baked Potatoes, and then reheat the chicken on the stove just before serving.
- Layer it on chips for slow cooker BBQ chicken nachos.
- Following the thinking above: BBQ chicken over these crispy french fries. YAS.
- Three words: BBQ. Chicken. Flatbread.
- Try slow cooker BBQ chicken and rice.
- Eat it directly out of the slow cooker. Just do it.
What to Serve with Crockpot BBQ Chicken
- Salad. Creamy Cucumber Salad would be delicious with this chicken.
- Veggies. For crockpot BBQ chicken and vegetables, pair this recipe with a side of Roasted Broccoli and Carrots.
- Fries. Enjoy slow cooker BBQ chicken breast and potatoes (fry style) by serving it with Grilled Sweet Potato Fries or Baked French Fries.
Barbecue Chicken Storage Tips
- To Store. Store leftover BBQ shredded chicken in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. BBQ chicken can be stored in an airtight freezer-safe storage container in the freezer for up to 3 months.
More Healthy Crockpot Chicken Recipes
- Crock Pot Chicken and Rice
- Crock Pot Mexican Casserole
- Maple Bourbon BBQ Chicken Sandwiches
- Slow Cooker Creamy Chicken Wild Rice Soup
- And all of these Healthy Crock Pot Chicken Recipes.
Recommended Tools to Make Crock Pot BBQ Chicken
- Slow Cooker. A kitchen tool I can’t live without. Use it to make any of these healthy slow cooker recipes.
- Whisk. Perfect for stirring the sauce without making a mess.
- Saucepan. An ideal way to quickly thicken the sauce if you’d like to speed things along.
Crockpot BBQ Chicken
Ingredients
- 1 1/2 cups Homemade BBQ Sauce or your favorite store-bought sauce (the homemade sauce only takes about 15 minutes to make and is totally worth it!)
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon cornstarch mixed with 1 tablespoon water to make a slurry
- Serving suggestions: whole wheat or pretzel buns whole wheat tortillas, cheddar cheese, chopped green onion, baked sweet potatoes
Instructions
- If you have not, prepare the Homemade BBQ Sauce.
- Lightly coat a 5-quart or larger slow cooker with nonstick spray. Arrange the chicken in a single layer on the bottom of the slow cooker. Top with sauce, spooning the sauce all over the top. If you made a batch of the Homemade BBQ Sauce, reserve the rest for serving.
- Cover the slow cooker, and cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken to a cutting board and shred with two forks, either on a cutting board or directly in the slow cooker.
- Thicken the sauce in the slow cooker: Add the slurry to the slow cooker with the remaining sauce. Whisk to combine, cover the slow cooker, and set to high. Let cook, stirring occasionally, until the sauce thickens, about 30 minutes.
- To thicken the sauce more quickly: Transfer the sauce to a medium saucepan. Whisk in the slurry, and then cook on the stovetop over medium heat, stirring often until the sauce thickens, 5 to 10 minutes. (If your slow cooker insert is stovetop safe, you can remove it from the slow cooker and place it directly on the burner, but do not do this unless you are POSITIVE your insert is stovetop safe or it may crack).
- Return the shredded chicken to the slow cooker and toss to coat. Serve chicken warm on buns for sandwiches, inside quesadillas, or (our favorite) on top of a baked sweet potato with a sprinkle of green onion. Add additional BBQ sauce as desired.
Notes
- Store leftover BBQ chicken in the refrigerator for up to 4 days or freeze for up to 2 months.
- Feel free to double this recipe to feed a larger group. You may need to adjust the cooking time accordingly.
- All slow cookers differ in temperature, so adjust the cooking time according to your experience. Cooking time may vary based on the make and model of your slow cooker.
- For directions on using chicken thighs, chicken legs, or cooking this recipe in an Instant Pot, please reference the blog post above.
Nutrition
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Can I get the correct timing for doing this same recipe in an Istant Pot? You did say to reference this in your instructions, but Icould not find a place to do this.
Thanks for your help.
Hi Suzanne! It’s in the blog post if you scroll up, just above the recipe. The directions are a bit long to retype here, so take a look and let me know if you have any questions once you review!
Okay YUM. This sounds so incredibly good- and can be used for so many different things! Gotta try it soon!
I hope you enjoy it, Karly!
Do you know if this could be made in the Instant Pot and if so, how long to cook for? I was thinking of making 1 1/2× the recipe for a group this weekend. Wasn’t sure if I need to adjust times in a slow cooker. Trying to decide which method would be best for me as we will be out a good part of the day. Thank you.
Hi Nora! If you scroll up to the blog post above the recipe, I actually have a section detailing this out. I haven’t tried it myself yet, but have some suggestions. Let me know if you have any questions once you take a look.
Thanks Erin. Not sure how I missed that paragraph.Will try it out tomorrow ?
I hope you love it Nora!!
I tried this recipe this past Sunday, and absolutely loved it! I did the method of thickening the sauce in a pan on the stove, and it worked perfectly! I added my BBQ chicken to a fresh garden salad, and drizzled just a tiny bit of ranch on top and it was so filling and flavorful! Definitely the best recipe I’ve made in a while. This is a new go-to for me!
HOORAY Taylor, I’m so happy to hear this is a new favorite! Thanks so much for giving it a try and taking the time to share this awesome review!
This recipe is so easy and so good! We used the chicken for sandwiches. Will make again!!!
So happy to hear how much you enjoyed this Shannon! Thanks so much for trying the recipe and sharing this wonderful review!
So happy you reposted this recipe in your crockpot roundup! I made it awhile ago and loved it, and it was even better this time around. 10/10!
Hooray! I’m happy to hear it’s a favorite recipe. Thanks, Savannah!
So quick and easy yet delicious at the same time. Healthy alternative to pulled pork. Definitely a “keeper”.
WHOO HOOO! Thank you Jed!!
What is slurry?
Hi Donna! Slurry is what is made when you stir together cornstarch and water as noted in the ingredient list. I hope you enjoy the recipe!
This recipe R.O.C.K.S. and so does your homemade BBQ sauce!
I made the BBQ chicken to put in the freezer for my husband to have an easy meal when I’m out of town; but after tasting it……….he wanted to eat it for lunch THIS week. So now I have more in the slow cooker. That says it all! Thanks so much Erin for sharing your recipes. They’re always good! :-)
You just MADE my day, Donna! Thank you so much for leaving this incredibly kind review! I’m so happy these were a hit for you and your husband!
Hi Erin, can you refresh my memory about using frozen chicken fur instant pot fur this recipe? Thanks, it sounds wonderful.
Hi Janet! I do not recommend using frozen chicken for this recipe, as it can spend too long at room temperature and become unsafe to eat. I suggest letting your chicken thaw completely before starting the recipe. I hope this helps!
Erin,
I want to make this tonight but I only have 4 “thin sliced” chicken breasts. Should I adjust the cook time? Or will it work the same?
Hortensia, I’m not sure how thin your chicken is, but you’ll definitely want to cook it less. Once it reaches 160, pull it out, cover it, and then let it rest. That should carry it over to the safe temp of 165 F (or just cook it all the way to 165!).
I have just had this for the second night in a row and it’s fabulous. My husband loves it too – so he will be asking for it again! I served it on rolls with a side of coleslaw. I made the BBQ sauce as well and it’s totally worth it. I made it with chicken thighs as that’s what I prefer. Wonderful!
I’m so happy that you enjoyed the recipe, Beth! Thank you for sharing this kind review!