This Crockpot BBQ Chicken is the ultimate easy comfort food! Tender, juicy pulled chicken is slow-cooked in a smoky-sweet BBQ sauce until it practically melts apart. With just 10 minutes of prep, you’ll have a hands-off meal that’s perfect for sandwiches, sliders, wraps, or even served over rice.
Whether it’s a summer cookout, a cozy weeknight dinner, or meal prep for the week ahead, this slow cooker BBQ chicken always hits the spot. Pair it with coleslaw on a toasted bun, and you’ve got the kind of sandwich that rivals your favorite BBQ joint.
Why You’ll Love It
- Effortless cooking – Toss everything in the Crockpot, set it, and forget it.
- Year-round flavor – Get those smoky BBQ vibes without firing up the grill.
- Versatile – Perfect for sandwiches, wraps, nachos, or baked potatoes.
- Family favorite – Sweet, smoky, and tender chicken that everyone loves.
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless (about 4 large). Lean, mild, and perfect for shredding.
- BBQ sauce – Use your favorite brand! I love a Kansas City–style for its thick, sweet, smoky flavor, but feel free to swap in Carolina- or Texas-style depending on your preference.
- Onion powder, garlic powder, chili powder – The seasoning trio that adds depth and a touch of warmth.
- Worcestershire sauce – Adds a savory, umami kick that makes the sauce taste homemade.
- Brown sugar – Balances the smoky flavor and gives the sauce a rich, caramelized sweetness.
How to Make Crockpot BBQ Chicken
- Mix the sauce – In a bowl, combine BBQ sauce, onion powder, garlic powder, chili powder, Worcestershire sauce, and brown sugar. Stir until smooth.
- Prep the chicken – Place the chicken breasts into your Crockpot.
- Add the sauce – Pour the sauce over the chicken and toss to coat.
- Slow cook – Cover and cook on high for 3–4 hours or low for 6–7 hours.
- Shred & serve – Shred the chicken right in the slow cooker with two forks, then stir to coat it in the sauce. Serve warm.
Variations & Tips
- Use chicken thighs for an even richer flavor and extra-juicy texture.
- Add spice – Mix in cayenne, red pepper flakes, or hot sauce for heat lovers.
- Extra smoky – A drop or two of liquid smoke deepens the BBQ flavor.
- Crispy finish – After shredding, spread the chicken on a baking sheet and broil for 3–5 minutes to get caramelized, crispy edges.
What to Serve With BBQ Chicken
- Classic sandwich – On brioche or sesame buns with creamy coleslaw and pickles.
- BBQ plate – Pair with baked beans, mac & cheese, or Cajun corn on the cob.
- Lighten it up – Make lettuce wraps or serve over a salad for a low-carb option.
- Party idea – Pile onto sliders, nachos, or baked potatoes for easy entertaining.
Storage & Leftovers
- Fridge – Store in an airtight container for up to 3–5 days.
- Freezer – Freeze in portion-sized containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat – Warm on the stovetop or in the microwave. If the sauce thickens too much, add a splash of water or broth.
Recipe Card
Crockpot BBQ Chicken
Tender, shredded chicken slow-cooked in a sweet and smoky BBQ sauce. Perfect for sandwiches, sliders, or meal prep!
Prep Time: 10 minutes
Cook Time: 3–7 hours
Total Time: 3 hours 40 minutes
Servings: 6–8 sandwiches
Ingredients
- 2 lbs boneless skinless chicken breasts (about 4 large)
- 1 ½ cups BBQ sauce (your favorite brand)
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp chili powder
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- For serving: buns, coleslaw, pickles
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, whisk together BBQ sauce, onion powder, garlic powder, chili powder, Worcestershire sauce, and brown sugar.
- Pour sauce over the chicken, making sure it’s fully coated.
- Cover and cook on high for 3–4 hours or low for 6–7 hours.
- Shred chicken with two forks right in the Crockpot. Stir to combine with sauce.
- Serve on toasted buns with coleslaw and pickles, or enjoy however you like!