Crockpot Barbecue Chicken is perfect when you can't get out to the grill. This sweet and saucy recipe is easy to make and has all the flavor of low and slow barbecue.
This easy Crockpot Barbecue Chicken recipe is delicious with a sweet and spicy finish. I know you'll love it.
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I love my slow cooker. I know that the Instant Pot is all the rage these days (and I love that too!), but there's something to be said for a meal that's cooked at a lower temperature all day long.
🧂 Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- boneless skinless chicken breasts
- store- bought or homemade BBQ sauce - I use my favorite Sweet and Spicy BBQ Sauce
- Worcestershire sauce
- brown sugar
- smoked paprika (optional)
- salt and pepper to taste
🔪 Instructions
1. In a large slow cooker, add sauces, brown sugar, and spices. Stir to combine.
2. Add the chicken breasts to the crock and pour the sauce on top.
3. Cover and cook on HIGH for 4 hours.
4. When the chicken is done cooking, shred it using two forks.
🥄Equipment
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Here is what you will need to make this easy recipe:
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Homemade BBQ Sauce Recipes to Try
If you love making your own BBQ Sauce, you have to try out my Sweet and Spicy BBQ Sauce recipe. I think it's just about PERFECT for chicken, beef, pork, and more.
Ways to Use Shredded Barbecue Chicken
There are so many ways to use this chicken that it's worth making a double batch and freezing some of it!
- Add it to a big tasty salad for loads of flavor and protein.
- Grab some rolls to make sliders and serve with coleslaw on the side.
- Create BBQ chicken tacos and serve with mango salsa.
- Serve over pasta with lots of melted mozzarella cheese.
- Add a pile of the chicken on top of a baked potato with sour cream, cheese, and chives.
- Make these delicious BBQ chicken tostadas!
- Top a pizza with BBQ sauce, and layer on the BBQ chicken, shredded cheese and thinly sliced red onions.
- Make mini barbeque chicken calzones - great for game day or a snack!
- Use it to make simple Southwest chicken soup.
🍲 Storage
To Store: Crockpot barbecue chicken breast leftovers can be stored in an air tight container in the fridge for 4-5 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
To Freeze: Allow the cooked chicken to cool completely. Package into a freezer bag (be sure to label!) BBQ chicken will last for 3-4 months in the freezer.
To Thaw: Remove the chicken from the freezer and allow it to thaw in the fridge overnight.
😋 Similar Recipes
Next time, try one of these delicious recipes:
- Slow Cooker Pulled Chicken
- Crock Pot Angel Chicken
- Slow Cooker Pulled Pork
- Crockpot Chicken Marinara
- Slow Cooker Buffalo Chicken
Not ready to make your own barbecue chicken breast yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Crockpot Barbecue Chicken
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Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup Sweet and Spicy BBQ Sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- salt and pepper to taste
- smoked paprika (optional) to taste
Instructions
- In a large slow cooker, add the BBQ sauce, Worcestershire sauce, brown sugar, smoked paprika, and salt and pepper. Stir to combine.1 cup Sweet and Spicy BBQ Sauce, 1 tablespoon Worcestershire sauce, 2 tablespoons brown sugar, salt and pepper, smoked paprika
- Then, add the chicken breasts to the crock and spoon the sauce mixture over the top.2 lbs boneless skinless chicken breasts
- Secure the cover and cook on HIGH for 4 hours.
- When the chicken is done cooking, carefully shred it using two forks. Alternatively, you can put it into a stand mixer with the paddle attachment to break up the meat.
Notes
- Frozen chicken breast should be thawed before being cooked in a slow cooker.
- We do not recommend cooking chicken from frozen.
- Chicken should always be cooked to an internal temperature of 165-degrees F according to FoodSafety.gov.
- This can also be cooked on low for 6-½ hours.
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