Crockpot BBQ Chicken
This crockpot BBQ chicken is juicy, sticky, and full of sweet-smoky flavor with tender pulled strands that soak up the sauce. It's perfect for sandwiches, tacos, or a simple plate with rice.
Ingredients
For the Base
- 2 lbs boneless, skinless chicken breasts Trimmed of fat
For the Sauce
- 1 1/4 cup barbecue sauce Sweet Baby Ray’s Honey BBQ recommended
- 1/2 cup Italian dressing Use fat-free if preferred
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar Can reduce to 1/8 cup or omit for less sweetness
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper To taste
To Serve
- Buns for sandwiches, or serve over rice, salad, nachos, tacos, or by itself
Instructions
Preparation
- Spray the inside of a large crockpot with non-stick cooking spray, or use a disposable slow-cooker liner to make cleanup easy.
- Trim any fat from the chicken breasts and season both sides with salt, black pepper, garlic powder, and onion powder.
Cooking
- Place the seasoned chicken breasts in the bottom of the crockpot in a single layer if possible.
- In a medium bowl, whisk together the barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce until smooth and combined.
- Pour the sauce evenly over the chicken breasts, making sure the tops are covered.
- Put the lid on the crockpot and set to cook: high for 2.5–3 hours or low for 5–6 hours.
- Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F. If not yet at temp, return to heat for 15–30 minutes and recheck.
- Once cooked, either serve whole or use two forks to shred right in the crockpot.
- Spoon the pulled BBQ chicken onto buns for sandwiches or use it as a topping for salads, tacos, nachos, or rice bowls.
Notes
Use a meat thermometer to avoid undercooked chicken. Don't overcook; stick close to the recommended times. If sauce looks thin after cooking, remove lid and cook on high for 15–30 minutes to reduce it slightly.