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Crockpot BBQ Chicken Recipe

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This slow-cooked delight features tender, shredded chicken infused with a sweet and tangy BBQ sauce. Perfect on a bun, the dish transforms boneless chicken breasts into an irresistible meal. Ideal for Easy Crockpot Barbeque Chicken enthusiasts and Pulled Chicken Recipes lovers looking for a comforting, flavor-packed meal with minimal fuss.

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I recently tried making a recipe that’s become one of my go-to ideas for basic crockpot chicken. Its simplicity makes it easy on busy nights while still packing a serious protein punch.

I use 2 lbs of boneless, skinless chicken breasts that provide lean protein and only a handful of calories per serving, making it a nutritious option. I mix a couple of cups of my favorite BBQ sauce with apple cider vinegar and water to create a tangy base.

Brown sugar adds a hint of sweetness, balanced by smoked paprika, garlic powder, and onion powder, with salt and pepper rounding out the flavor. This slow cooker method takes minimal prep time and delivers a dish that fits perfectly with my love for shredded BBQ chicken recipes.

It’s a comforting meal, ideal for pulled chicken sandwiches, and is a solid choice among my collection of Crockpot Barbeque Chicken recipes.

Why I Like this Recipe

I love this recipe for so many reasons. First off, it’s super simple to throw together even when I’m in a rush. I just throw the chicken, pour on the sauce, and let my crockpot do its thing while I relax.

Secondly, the chicken always comes out unnaturally juicy and tasty. I really dig how the BBQ sauce, vinegar, and spices mix together to give it a tangy and sweet kick. Its flavor totally knocks my socks off.

Another reason i love this recipe is that it doesn’t require a lot of prep work. Even on a busy day i can make it, shred the chicken, and pop it on a bun for a quick, mouth watering meal.

Lastly, i appreciate how forgiving and foolproof it is. If i mess up the seasoning a bit, it still comes out delicious after hours in the crockpot. It’s one of those recipes that always gives me that comfort food satisfaction every time.

Ingredients

Ingredients photo for Crockpot BBQ Chicken Recipe

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  • Chicken breasts: they provide a lean protein source thats great for building muscles and keeping you full.

    They absorb the flavors really well and make the dish hearty.

  • BBQ sauce: loaded with carbohydrates and sugars for that signature sweet tang.

    Its robust flavor gives the dish a rich depth thats hard to beat.

  • Apple cider vinegar: adds a sour kick that balances the sweetness perfectly.

    Its also known to aid digestion which is a nice bonus.

  • Brown sugar: gives an extra sweet note that works with the smoky spices.

    It turns the dish into a delightful mix of tang and sweet.

Ingredient Quantities

  • 2 lbs boneless, skinless chicken breasts

  • 2 cups of your favorite BBQ sauce

  • 1/2 cup water

  • 1/2 cup apple cider vinegar

  • 1/4 cup brown sugar

  • 1 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper to taste

How to Make this

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1. Grab your chicken breasts and season them well with salt and pepper on both sides.

2. In a bowl, mix together the BBQ sauce, water, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder until theres no clumps.

3. Place the chicken breasts into the crockpot then pour the sauce mixture evenly over all the chicken.

4. Cover the crockpot and set it to low if you can cook for about 6 to 7 hours or use high for 3 to 4 hours if you’re in a bit of a rush.

5. Once its done cooking, take the chicken out and shred it using two forks.

6. Return the shredded chicken to the crockpot and stir well so that it all gets coated in the juices.

7. Let it sit for a few minutes in the pot so all the flavors can really mix together.

8. Serve the pulled chicken on your favorite sandwich bun and enjoy the juicy, tangy deliciousness!

Equipment Needed

1. Crockpot – You’ll need this big slow cooker to simmer the chicken just right
2. Mixing bowl – A bowl to mix together your BBQ sauce, water, vinegar, and spices without any clumps
3. Measuring cups and spoons – To measure out all the liquids and spices properly
4. Two forks – These are used to shred the cooked chicken once its done
5. Stirring spoon or spatula – To mix the shredded chicken back into the saucy juices for even flavor distribution

This should cover all the basic kitchen equipment needed to whip up this dish.

FAQ

A: Most people cook it for around 4 to 6 hours on low. The meat should be tender enough to shred easily.

A: Yep, you can use whichever BBQ sauce you love best. Just note that if its really thick you might want to add a bit more water.

A: No not really, searing is optional. It can add a bit more flavor, but its not neccessary for a tasty result.

A: Sure thing, just let the chicken cool completely and store it in an airtight container for up to 3 months in the freezer.

A: Definitely, using thighs will give you a juicier result. Just check the cooking time as they might need a bit lesser time to avoid overcooking.

Crockpot BBQ Chicken Recipe Substitutions and Variations

  • If you dont have boneless, skinless chicken breasts, chicken thighs (even bone in ones) work just fine too.
  • You can swap your favorite BBQ sauce with a mix of ketchup, a bit more vinegar and mustard for that tangy flavor.
  • Instead of plain water, using low-sodium chicken broth will add more depth to the flavor.
  • If you dont have apple cider vinegar, white vinegar mixed with a pinch of sugar can do the trick.
  • For brown sugar, try honey or maple syrup if you’re looking for a slightly different sweetness.

Pro Tips

1) Try marinating the chicken in the sauce for at least 30 minutes before you even put it in the crockpot so all the flavours have more time to sink in – if you can plan ahead an overnight soak works even better.

2) Dont be afraid to adjust the spices a bit to your taste. I found that a little extra garlic powder or maybe even a splash of lemon juice can really amp up the tanginess.

3) When its almost done, you can remove the chicken from the crockpot and stir the sauce over high for a couple of minutes to thicken it up a bit. This trick makes it easier to coat the shredded chicken evenly.

4) Leftover pulled chicken is totally awesome in other dishes too, like tacos or on a salad. Store it in the fridge in the juices and it will stay moist and flavorful.

Crockpot BBQ Chicken Recipe

Crockpot BBQ Chicken Recipe

Recipe by James Level

0.0 from 0 votes

This slow-cooked delight features tender, shredded chicken infused with a sweet and tangy BBQ sauce. Perfect on a bun, the dish transforms boneless chicken breasts into an irresistible meal. Ideal for Easy Crockpot Barbeque Chicken enthusiasts and Pulled Chicken Recipes lovers looking for a comforting, flavor-packed meal with minimal fuss.


Pin

Servings

6

servings

Calories

350

kcal

Equipment: 1. Crockpot – You’ll need this big slow cooker to simmer the chicken just right
2. Mixing bowl – A bowl to mix together your BBQ sauce, water, vinegar, and spices without any clumps
3. Measuring cups and spoons – To measure out all the liquids and spices properly
4. Two forks – These are used to shred the cooked chicken once its done
5. Stirring spoon or spatula – To mix the shredded chicken back into the saucy juices for even flavor distribution

This should cover all the basic kitchen equipment needed to whip up this dish.

Ingredients

  • 2 lbs boneless, skinless chicken breasts

  • 2 cups of your favorite BBQ sauce

  • 1/2 cup water

  • 1/2 cup apple cider vinegar

  • 1/4 cup brown sugar

  • 1 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • Salt and pepper to taste

Directions

  • Grab your chicken breasts and season them well with salt and pepper on both sides.
  • In a bowl, mix together the BBQ sauce, water, apple cider vinegar, brown sugar, smoked paprika, garlic powder, and onion powder until theres no clumps.
  • Place the chicken breasts into the crockpot then pour the sauce mixture evenly over all the chicken.
  • Cover the crockpot and set it to low if you can cook for about 6 to 7 hours or use high for 3 to 4 hours if you're in a bit of a rush.
  • Once its done cooking, take the chicken out and shred it using two forks.
  • Return the shredded chicken to the crockpot and stir well so that it all gets coated in the juices.
  • Let it sit for a few minutes in the pot so all the flavors can really mix together.
  • Serve the pulled chicken on your favorite sandwich bun and enjoy the juicy, tangy deliciousness!

Notes

  • Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

  • Serving Size: 150g
  • Total number of serves: 6
  • Calories: 350kcal
  • Fat: 8g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Polyunsaturated: 2g
  • Monounsaturated: 4g
  • Cholesterol: 100mg
  • Sodium: 600mg
  • Potassium: 400mg
  • Carbohydrates: 16g
  • Fiber: 1g
  • Sugar: 12g
  • Protein: 35g
  • Vitamin A: 200IU
  • Vitamin C: 2mg
  • Calcium: 30mg
  • Iron: 1mg

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