Introduction

This Best Crockpot BBQ Chicken recipe is a simple and flavorful way to enjoy tender, saucy chicken without fuss. Perfect for busy days, this slow-cooked dish lets the barbecue sauce soak into juicy chicken breasts or thighs for a delicious meal everyone will love.

The image shows a white plate with two main layers: the bottom layer is a bed of yellow spaghetti noodles, smooth and slightly glossy, covering the whole plate. On top is a thick layer of chunky, reddish-brown meat covered in a shiny sauce. The meat pieces are uneven in size but closely packed together. Small pieces of green onion are sprinkled over the meat, adding a fresh green color. In the background, there is a blurred white bowl with red sauce and a spoon, and scattered green herbs on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5-2 pounds boneless, skinless chicken breasts or thighs
1 bottle your favorite barbecue sauce (18-24 ounces, we love a sweet and tangy Kansas City style!)

1/2 cup chicken broth (or water, if unavailable)
1 teaspoon smoked paprika

1/2 teaspoon garlic powder
1/4 teaspoon onion powder

1/4 teaspoon black pepper
1 tablespoon brown sugar (optional, for extra sweetness)
Pinch cayenne pepper (optional, for a touch of heat)

Instructions

Step 1: Lightly grease the inside of your slow cooker with cooking spray or a little oil to prevent sticking.
Step 2: Place the boneless, skinless chicken breasts or thighs in the bottom of the slow cooker. You can leave chicken breasts whole; thighs can be left whole or trimmed of excess fat.
Step 3: Sprinkle smoked paprika, garlic powder, onion powder, and black pepper evenly over the chicken. If using, add brown sugar and cayenne pepper as well.

Step 4: Pour the barbecue sauce and chicken broth (or water) over the chicken and spices, making sure the chicken is at least partially submerged in the liquid.
Step 5: Cover and cook on LOW for 3-4 hours for chicken breasts, or 4-5 hours for thighs, until the chicken is tender and shreds easily with a fork.
Step 6: Remove the chicken using two forks, leaving the liquid behind. Shred the chicken into bite-sized pieces on a cutting board or in a large bowl.

Step 7: Return the shredded chicken to the slow cooker with the remaining liquid and stir to coat thoroughly. For a thicker sauce, leave some liquid behind or remove some before returning the chicken.
Step 8: Cover and cook for another 15-30 minutes on WARM or LOW to let the chicken absorb the sauce and heat through.
Step 9: Serve your tender, flavorful Crockpot BBQ chicken and enjoy!

Tips & Variations

Use chicken thighs for richer flavor and more tender meat, or chicken breasts for leaner results.
Add a splash of apple cider vinegar or a squeeze of fresh lemon juice before serving for extra brightness.
If you prefer a spicier dish, increase the cayenne pepper or add a dash of hot sauce.

Serve this BBQ chicken on buns for sandwiches, over rice, or alongside roasted veggies.

Storage

Store leftover BBQ chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a saucepan over low heat or microwave until heated through, adding a splash of water or broth if the sauce has thickened too much.

How to Serve

A white plate holds a bed of light yellow spaghetti noodles, topped with chunky pieces of meat covered in a thick, shiny reddish-brown sauce. The meat is garnished with small, bright green chopped herbs scattered on top. In the background, there is another similar plate slightly out of focus, and a white bowl with red sauce and a spoon inside. The scene is set on a white marbled surface with some green herbs loosely placed around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking since frozen chicken can cook unevenly in a slow cooker and increase cooking time.

How can I tell when the chicken is done?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F (74°C). Cooking times can vary based on slow cooker model and chicken thickness.