Description
This crockpot BBQ chicken is a set-it-and-forget-it meal that’s juicy, tender, and packed with smoky-sweet barbecue flavor. Perfect for sandwiches, wraps, or served with a side of coleslaw.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Sweet Baby Ray’s BBQ sauce
- 1/4 cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth (for extra moisture)
Instructions
- Prepare the crockpot – Lightly grease the slow cooker with cooking spray or a bit of oil.
- Season the chicken – Place the chicken breasts in the crockpot and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Make the sauce – In a small bowl, mix Sweet Baby Ray’s BBQ sauce, brown sugar, Worcestershire sauce, apple cider vinegar, and chicken broth. Stir well.
- Combine everything – Pour the BBQ sauce mixture over the chicken, making sure each piece is well coated.
- Slow cook – Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and easily shreddable.
- Shred the chicken – Use two forks to shred the chicken in the crockpot, then mix it with the sauce.
- Serve & enjoy – Serve on buns, over rice, in tacos, or with your favorite sides!
Notes
- For extra tang, add a tablespoon of mustard or hot sauce to the BBQ mixture.
- Works great with chicken thighs for even more juiciness.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.