This Crockpot BBQ Chicken is one of those recipes you’ll come back to again and again. It’s easy, cozy, and full of sweet and smoky flavor. You toss everything in the crockpot, let it do its thing, and a few hours later you’ve got tender, juicy shredded chicken ready to pile high on a bun or spoon over rice. It’s simple comfort food at its best.
Servings: 6
Cook Time: 4–6 hours on LOW (or 2–3 hours on HIGH)
Total Time: About 10 minutes prep + cook time
Why I Love This Recipe
The first time I made this, I was running behind on everything. I threw the chicken in the crockpot with barbecue sauce and hoped for the best. By dinner, the house smelled amazing. The chicken was so tender it fell apart with a fork. We piled it onto toasted buns, and everyone went back for seconds.
Here’s why I keep making it:
- It uses simple pantry ingredients.
- The crockpot does all the hard work.
- The chicken turns out juicy and flavorful every time.
- It works for sandwiches, bowls, wraps, and more.
- Leftovers taste even better the next day.
It’s the kind of recipe that saves busy days.
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 1 ½ cups barbecue sauce
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup diced onion
Tools You’ll Need
- Black oval crockpot (slow cooker)
- Measuring cups and spoons
- Small mixing bowl
- Forks for shredding
- Cutting board
- Knife
Recipe Instructions
Step 1: Add the Chicken
Place 2 pounds of raw boneless, skinless chicken breasts into the black oval crockpot in a single layer.
Step 2: Mix the Sauce
In a small bowl, stir together 1 ½ cups barbecue sauce, ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon salt, and ½ cup diced onion. Mix until smooth and fully combined.
Step 3: Pour and Cook
Pour the sauce mixture evenly over the raw chicken breasts, covering them fully. Cover with the lid. Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until the chicken reaches 165°F and shreds easily.
Step 4: Shred the Chicken
Once cooked, use two forks to shred the tender chicken directly in the crockpot. Mix the shredded chicken with the sauce so it’s fully coated.
Macros Information (Per Serving, Approximate)
- Calories: 280
- Protein: 32g
- Carbohydrates: 18g
- Fat: 8g
- Sugar: 14g
- Fiber: 1g
Values may vary depending on the barbecue sauce you use.
Why This Recipe Works (Quick Science)
Slow cooking at a low temperature breaks down the connective tissue in the chicken. That’s what makes it so tender and easy to shred. The sugar in the barbecue sauce and brown sugar helps create a rich flavor. As it cooks, the sauce thickens and sticks to the meat, giving you that classic BBQ texture.
Common Mistakes
- Overcooking on HIGH too long. The chicken can dry out.
- Not shredding it in the sauce. That’s how you keep it juicy.
- Using too little sauce. The chicken needs enough liquid to stay moist.
- Lifting the lid too often. That lets heat escape and slows cooking.
What to Serve With
- Toasted sandwich buns
- Coleslaw
- Corn on the cob
- Baked beans
- Potato salad
- Steamed rice
Substitutions and Variations
- Use boneless chicken thighs for extra juicy meat.
- Swap smoked paprika for regular paprika if needed.
- Add ½ teaspoon red pepper flakes for heat.
- Stir in a splash of apple cider vinegar for tang.
Make Ahead Tips
You can cook and shred the chicken a day ahead. Store it in the fridge in its sauce. Reheat gently on the stove or in the crockpot on LOW until warmed through.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Add a splash of water or extra barbecue sauce when reheating to keep it moist.
FAQ
Can I use frozen chicken?
It’s best to thaw first for even cooking and food safety.
Can I make this without ketchup?
Yes. Just use an extra ½ cup of barbecue sauce instead.
How do I know it’s done?
The chicken should reach 165°F and shred easily with a fork.
Can I double the recipe?
Yes, as long as your crockpot isn’t more than ¾ full.
Final Thoughts
This Crockpot BBQ Chicken is one of those easy wins in the kitchen. Simple ingredients, big flavor, and hardly any hands-on time. It’s reliable, filling, and always a crowd-pleaser. Give it a try, make it your own, and come back to tell me how you served it and how it turned out.