Description
This easy Crockpot BBQ Chicken recipe delivers tender pulled chicken coated in a sweet and tangy barbecue sauce, perfect for sandwiches or salads.
Ingredients
Units
Scale
For the Chicken
- 2 to 3 pounds Chicken (boneless and skinless recommended) (Use thighs for juiciness; breasts can also be used.)
- 1 cup Barbecue sauce (Add more if needed for coating.)
- 1 medium Onion (optional) (Adds savory flavor.)
For Flavoring
- 2 tablespoons Apple cider vinegar or lemon juice (For tanginess.)
- 1 tablespoon Brown sugar or honey (Adjust based on sauce sweetness.)
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika (For a smoky flavor.)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Preparation
- Spray the slow cooker insert lightly or use a liner.
- Add sliced onion if using, then place the chicken on top.
- Season the chicken with salt, pepper, garlic powder, and smoked paprika.
- Pour barbecue sauce over the chicken and add a small splash of vinegar.
Cooking
- Cover and cook on low for about 5 to 7 hours, or on high for 3 to 4 hours until the chicken is tender.
- Once cooked, lift chicken out, shred it, and stir it back into the sauce.
- Taste and adjust the seasoning or add more sauce as desired.
Notes
Store leftover chicken in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat with extra sauce for moistness.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 30
