Crockpot BBQ Chicken
A tangy and sweet slow-cooked pulled chicken that falls apart easily, perfect for meals on buns, rice, or tacos.
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken breasts Thighs can be used for richer flavor.
- Salt and black pepper, to taste For seasoning.
For the Sauce
- 1 1/4 cup barbecue sauce Use your favorite type.
- 1/2 cup Italian dressing Adds tang and richness.
- 2 tbsp Worcestershire sauce For umami flavor.
- 1/4 cup light brown sugar Can substitute with coconut sugar or honey.
- 1 tbsp garlic powder For seasoning.
- 1 tbsp onion powder For seasoning.
To Serve
- Buns, rice, salad, tacos, nachos, or by itself Various serving options.
Instructions
Preparation
- Spray the inside of a crockpot with non-stick spray.
- Season the chicken breasts evenly with salt, black pepper, onion powder, and garlic powder. Place them in the bottom of the crockpot in a single layer.
Sauce Preparation
- In a bowl, combine the barbecue sauce, Italian dressing, Worcestershire sauce, and brown sugar. Whisk until smooth.
Cooking
- Pour the sauce mixture over the chicken, ensuring each piece is coated. Cover with the lid.
- Cook on high for 2.5–3 hours or on low for 5–6 hours until chicken reaches an internal temperature of 165°F.
Shredding and Serving
- Remove the lid and shred the chicken using two forks, mixing it into the sauce.
- Taste and adjust seasoning as needed. Serve hot on buns, over rice, in tacos, or salads.
Notes
For thicker sauce, remove chicken and reduce sauce on high for 10 minutes. For extra depth, quickly brown the chicken before adding to the crockpot.