BEST EVER Crockpot BBQ Chicken! So easy, moist, and delicious. A healthy crockpot recipe for easy pulled chicken that works chicken breasts or thighs, or drumsticks and can be used for sandwiches, on top of baked potatoes, inside tacos or quesadillas, and more.
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.
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.
Serving: 1(of 6), about 3/4 cups, without bunCalories: 254kcalCarbohydrates: 27gProtein: 32gFat: 4gCholesterol: 73mgFiber: 3gSugar: 21g
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