What’s the best cut of chicken for Crockpot BBQ Chicken?

Boneless, skinless chicken breasts or thighs both work great. Thighs tend to be juicier and more forgiving, while breasts stay lean but still get tender in the slow cooker.

Can I use frozen chicken?

Yes, just note that frozen chicken may add extra liquid to the sauce, and you'll need to cook it a bit longer. Make sure it reaches an internal temperature of 165°F before shredding.

How long can I store leftovers?

Stored in an airtight container, this barbecue chicken lasts 3–4 days in the fridge. You can also freeze it for up to 3 months. It reheats beautifully for sandwiches, bowls, or wraps.

What’s the best way to serve Crockpot BBQ Chicken?

Piled high on toasted buns, spooned over baked potatoes, folded into quesadillas, or tossed in a salad; it’s super versatile. For another twist, try it in tacos with slaw and pickles.

Crockpot BBQ Chicken: Juicy, Tender and Effortless

Ingredients

Scale

2 lbs boneless skinless chicken breasts (or thighs)

1 ½ cups BBQ sauce (your favorite brand)

2 tbsp brown sugar

1 tbsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

½ tsp smoked paprika (optional)

Salt and pepper to taste

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Instructions

1. Place chicken in the bottom of the crockpot.

2. In a bowl, mix BBQ sauce, brown sugar, vinegar, and spices.

3. Pour sauce over chicken and cover.

4. Cook on low for 6–7 hours or high for 3–4 hours.

5. Shred chicken with two forks and stir back into sauce.

6. Let it sit for 15–20 minutes to soak up flavor.

7. Serve hot in buns, bowls, or tacos.

Notes

Use thighs for extra juiciness.

Freeze leftovers in freezer-safe bags for up to 3 months.

Add crushed pineapple for a tropical twist.

Author: Chef Saly
Prep Time: 5 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 10g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 26g
Cholesterol: 90mg