Slow Cooker BBQ Chicken

Barbecue Chicken in the Crock Pot with tongs

5 stars (3 reviews)

This easy crockpot bbq chicken recipe lets you use your favorite sweet or smoky barbecue sauce, and choose whether you leave the chicken pieces whole or make the best slow cooker pulled barbecue chicken for sandwiches!

Prep Time5

Cook Time3

Total Time3 5

Course: Main, Main Course

Cuisine: American, Southern

Servings: - 10 servings

Calories: 491kcal

Author: Sommer Collier

Equipment

1 Slow cooker (Crock pot)

Ingredients

18 ounces bbq sauce your favorite brand
¼ cup light brown sugar
¼ cup hot sauce optional (We used Franks RedHot.)
½ cup onion slices
2-3 cloves garlic smashed
3 – 3 ½ pounds boneless chicken pieces breasts and/or thighs

Instructions

Set out a large 6-8 quart crockpot. Add brown sugar, sliced onion, and smashed garlic cloves to the crock. Pour in hot sauce and barbecue sauce. Stirred to combine. Then gently place the chicken pieces into the sauce. Shake the crock a little to make sure the sauce covers the chicken.
Cover the crockpot. Cook on HIGH for 2 ½ - 3 hours, or on LOW for 5 - 6 hours.
To serve the chicken whole, pull the chicken pieces out with tongs and serve with a little extra barbecue sauce over the top.
To serve as pulled barbecue chicken, use two forks to shred each piece of chicken into the barbecue sauce. Stir and keep warm until ready to use.

Video

Notes

- Storing Leftovers - Pulled chicken is terrific to make ahead and use for lunch throughout the week. Transfer leftovers to an airtight container, and keep them in the fridge for up to 3-4 days.

- Freezing - The meat is also great to freeze. Store it in an airtight bag or container, with as much air kept out as possible. Freeze BBQ chicken for up to 3 months, and thaw in the fridge overnight before reheating.

- Reheating - Reheat the chicken on the stovetop or in the microwave in short bursts. Adding some more barbecue sauce will help loosen things up!

Nutrition