Crockpot BBQ Chicken
I’m a firm believer that sometimes we really don’t need a new dinner idea. What we really need is to make fewer decisions. That’s exactly why this crockpot BBQ chicken has become such a staple in my household. It’s one of those recipes you’ll make a couple of times, then you’ll barely need to look at the recipe card again because it’s so simple. Throw everything in the slow cooker, shred the chicken, and you’re done.
The best part is that one batch can turn into half a dozen completely different meals. Pile it into buns one night, make quesadillas the next, spoon it over baked potatoes, add it to rice bowls and salads, wraps, or nachos… suddenly dinner feels different without you having to reinvent the wheel every single week of your life.
Most importantly, this is a trusty, reliable recipe that you’ll actually use. There are plenty that look great on Pinterest but only get made once. This isn’t one of them. This is the sort of dependable recipe that quietly earns a permanent place in your rotation because it’s easy, versatile, and genuinely makes life simpler. I think we could all use more recipes like that!
Whilst you’re here, I think you’ll also love my crockpot BBQ pulled pork, crockpot Dr. Pepper BBQ chicken thighs, and crockpot garlic parmesan sausage and potatoes! All tried and tested and firm reader favorites.
Note: I love a dinner bowl kind of situation, and this recipe is perfect for just that. Just use up whatever you’ve got – rice, salad bits, chopped herbs. It makes for a fast, fresh, protein packed, balanced bowl of goodness. I could eat this kind of meal every night of the week!
Ingredients & Process Overview
If you’ve got a bottle of barbecue sauce and some chicken breasts, you’re already most of the way there. A few simple pantry seasonings, a splash of Worcestershire sauce, and a little hot sauce help build even more flavor, while the slow cooker takes care of making the chicken perfectly tender.
Once it’s cooked, simply shred the chicken right in the crockpot and stir it back through the sauce. That’s it! The result is juicy, saucy barbecue chicken that’s ready for sandwiches, wraps, baked potatoes, rice bowls, nachos, and so much more.
Recipe Notes & Tips
- Don’t overcook the chicken. As soon as it’s tender enough to shred easily, it’s ready.
- Shred it straight in the slow cooker. That way the chicken soaks up every bit of that delicious barbecue sauce.
- Choose a BBQ sauce you already love. It’s the main flavor in the recipe, so using a favorite brand makes all the difference.
- Adjust the heat to suit your family. Leave out the hot sauce for a milder version, or add a little extra if you like a bit of a kick.
- Want even saucier chicken? Stir in an extra splash of barbecue sauce after shredding.
- This is a great freezer recipe. Make a double batch and freeze half for an even easier dinner another day.
- Taste before serving. Every barbecue sauce is a little different, so add an extra pinch of salt, pepper, or a drizzle of hot sauce if you think it needs it.
Storage & Reheating
It’s well worth making extra because the leftovers are so useful.
Store the cooled BBQ chicken in an airtight container in the refrigerator for up to 4 days. Keep it in the sauce so it stays nice and juicy.
To reheat, warm it gently on the stovetop or in the microwave until piping hot. If it looks a little dry, just stir in a splash of water or a little extra barbecue sauce.
It also freezes beautifully. Divide it into meal-sized portions and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, or warm it gently from frozen with a splash of water until heated through.
Serving Ideas
Pile it into soft burger buns with crunchy coleslaw for an easy BBQ chicken sandwich, or stuff it into wraps or quesadillas for a quick lunch. It’s also brilliant spooned over baked potatoes, loaded onto nachos, or served over rice with a side of corn or a simple salad.
If you’ve got leftovers, don’t feel like you have to eat the same meal twice. That’s the beauty of this recipe. Change what you serve it with, and it feels like a completely different dinner.
Crockpot BBQ Chicken
Ingredients
- 1 pound chicken breasts boneless and skinless
- 3/4 cup BBQ sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tbsp hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tsp brown sugar
- Salt and pepper to taste
Instructions
- Add the BBQ sauce, onion powder, garlic powder, Worcestershire sauce, hot sauce, brown sugar, salt, and pepper to your slow cooker. Give everything a good stir.
- Nestle the chicken breasts into the sauce, then pour in the water or chicken broth. Cover and cook on Low for about 4 hours, or until the chicken is cooked through and shreds easily.
- Shred the chicken right in the slow cooker using two forks, then stir it through the sauce until every piece is well coated. Serve however you like.
If you try this recipe, I’d love to hear your comments, thoughts, and feedback below!