Can I use frozen chicken in the crockpot?

It’s best to thaw the chicken first for food safety, but you can use frozen chicken if you increase the cooking time by 1–2 hours on LOW. Make sure it reaches an internal temperature of 165°F before shredding.

What type of BBQ sauce works best?

A thick, smoky sauce with a little sweetness—like Kansas City–style—works best for Crockpot BBQ Chicken. If you prefer tangy flavors, try a Carolina or vinegar-based sauce instead.

Can I make Crockpot BBQ Chicken ahead of time?

Absolutely. This recipe reheats beautifully. You can cook it, shred it, and store it in the fridge for up to four days or freeze it for up to three months without losing flavor or texture.

How do I thicken the sauce?

If your BBQ sauce feels thin, remove the chicken, turn the crockpot to HIGH, and let the sauce simmer for about 10 minutes uncovered. You can also stir in a teaspoon of cornstarch mixed with water.

What sides go well with Crockpot BBQ Chicken?

Classic pairings like coleslaw, baked beans, cornbread, mac and cheese, or a crisp green salad make great sides for Best Crockpot BBQ Chicken. You can also serve it over rice or in sliders for a fun twist.

Best Crockpot BBQ Chicken – 5 Secrets to Juicy, Flavorful Bliss

Name: Best Crockpot BBQ Chicken
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 1 ½ cups BBQ sauce; 2 tbsp brown sugar; 1 tbsp apple cider vinegar; 1 tbsp Worcestershire sauce; ½ tsp smoked paprika; ½ tsp garlic powder; ¼ tsp onion powder; Salt and black pepper to taste; Optional: hot sauce, honey or maple syrup, chopped parsley

Description

There’s something comforting about walking into your kitchen and being greeted by the smoky-sweet aroma of slow-cooked BBQ. This Best Crockpot BBQ Chicken recipe delivers tender, juicy chicken coated in a rich, tangy sauce that’s perfect for family dinners, meal prep, or game-day sandwiches.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts (or thighs for extra tenderness)
1 ½ cups BBQ sauce (use your favorite brand or homemade)
2 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
Salt and black pepper to taste
Optional: a splash of hot sauce, 1 tbsp honey or maple syrup, chopped parsley for garnish

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Instructions

Season chicken with salt, pepper, and smoked paprika, then place in the crockpot.
In a bowl, mix BBQ sauce, brown sugar, vinegar, Worcestershire, garlic, and onion powder.
Pour the sauce mixture over the chicken, ensuring it’s evenly coated.
Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until tender.
Remove chicken, shred with forks, and return to the sauce to soak for 10–15 minutes.
Serve on sandwich buns, over rice, or with coleslaw.

Notes

Use chicken thighs for richer flavor.
Add a teaspoon of cornstarch if you prefer a thicker sauce.
Store leftovers in the fridge up to 4 days or freeze up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 15
Sodium: 680
Fat: 9
Saturated Fat: 2
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 20
Fiber: 1
Protein: 38
Cholesterol: 105