Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken

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This Slow Cooker BBQ Chicken is the ultimate set-it-and-forget-it meal, delivering tender, juicy chicken coated in a rich, tangy BBQ sauce. With just a handful of ingredients and minimal prep, it’s perfect for busy weeknights or weekend gatherings. I love how the sweet and savory flavors come together, making this a hit with both kids and adults. Whether you’re serving it on buns or alongside your favorite sides, this dish is sure to become a staple in your kitchen!

Ingredients List

  • 3 lbs boneless, skinless chicken breasts (about 5-6 pieces)
  • 1 ½ cups BBQ sauce (e.g., Sweet Baby Ray’s Honey BBQ)
  • ½ medium onion, grated (with juice)
  • 1 tbsp olive oil
  • 1 tbsp Worcestershire sauce
  • 2 tbsp brown sugar

Step-by-Step Instructions

  1. In a 5-6 qt slow cooker, combine the BBQ sauce, grated onion (with juice), olive oil, Worcestershire sauce, and brown sugar. Stir until well mixed.
  2. Add the chicken breasts to the slow cooker, turning to coat them evenly with the sauce.
  3. Cover and cook on high for 2-3 hours or on low for 6-7 hours, until the chicken reaches an internal temperature of 165°F and is easy to shred. Check earlier if using smaller pieces or a smaller batch, as cooking times may vary.
  4. Remove the chicken to a cutting board and shred with two forks.
  5. Return the shredded chicken to the slow cooker and stir to coat thoroughly with the sauce.
  6. Serve warm and enjoy!

Prep and Cooking Time

  • Prep Time: 10 minutes
  • Cooking Time: 2-3 hours (high) or 6-7 hours (low)
  • Total Time: 2.5-7.5 hours
  • Servings: 4-6

Serving Suggestions

Serve this BBQ chicken on toasted hamburger buns or slider rolls for delicious sandwiches, topped with coleslaw or pickles for extra crunch. Pair it with classic sides like baked beans, corn on the cob, or a creamy potato salad for a complete meal. For a lighter option, spoon it over a bed of greens or alongside roasted vegetables.

Storage and Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat in a microwave-safe dish on medium power for 1-2 minutes, stirring halfway, or warm in a saucepan over medium-low heat with a splash of water or broth to keep it moist.
  • Freezing: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.