Can I use frozen chicken breasts in this recipe?

For food safety reasons, it's best to thaw chicken completely before slow cooking. Frozen chicken may spend too long at temperatures that can promote bacterial growth. Thaw your chicken in the refrigerator overnight before adding it to your slow cooker.

How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F when tested with a meat thermometer. Another indicator is that it should shred easily with two forks. If it's still tough to pull apart, it needs more time.

Can I double this recipe?

Yes! This recipe doubles well, but you may need to increase the cooking time by 1-2 hours depending on how full your slow cooker is. Make sure your slow cooker isn't more than ¾ full for optimal cooking.

My sauce is too thin – how can I thicken it?

If your sauce is thinner than desired, remove the chicken and set the slow cooker to high with the lid off for about 30 minutes, allowing some liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, stir into the sauce, and cook on high for 15-20 minutes until thickened.

Slow Cooker BBQ Chicken Recipe

Description

Make dinnertime easy and delicious with this tender Slow Cooker BBQ Chicken recipe. The chicken is slow-cooked to perfection in a tangy and flavorful barbecue sauce, resulting in a dish that’s versatile and satisfying. Serve it whole for a hearty meal or shred it to use in wraps, sandwiches, or salads. This recipe is perfect for busy weeknights or relaxed weekends when you want minimal effort in the kitchen.

Ingredients

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For the Chicken

4 boneless, skinless chicken breasts
1 medium yellow onion, halved and sliced (optional)

For the Sauce

1 cup ketchup
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 tablespoons red wine vinegar
2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground mustard

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Instructions

Prepare the Chicken Base
Place the boneless chicken breasts into a 4–6 quart slow cooker. If desired, layer the sliced onions on top of the chicken for added flavor and moisture.
Make the Sauce
In a small bowl, mix the ketchup, brown sugar, Worcestershire sauce, red wine vinegar, garlic powder, salt, crushed red pepper flakes, and ground mustard. Stir well until all ingredients are combined.
Combine Ingredients in the Slow Cooker
Pour the prepared sauce over the chicken and onions in the slow cooker, ensuring the chicken is fully coated in the barbecue mixture.
Cook the Chicken
Cover the slow cooker with its lid and cook the chicken on high for 2–3 hours or low for 4–5 hours. Cooking on low gives the best results, allowing the chicken to absorb more flavors.
Serve or Shred
Once the chicken is fully cooked and tender, you can serve it whole as an entrée or shred it using two forks. Shredded chicken works wonderfully as a filling for sandwiches or wraps.

Notes

For extra smoky flavor, you can add 1 teaspoon of smoked paprika to the sauce.
Shredding the chicken is easy if you use a hand mixer on low speed directly in the slow cooker.
To thicken the sauce after cooking, transfer it to a small saucepan and simmer it over medium heat until it thickens to your liking.
Leftover BBQ chicken is perfect for meal prep. Store in an airtight container for up to 3 days in the refrigerator.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 15g
Sodium: 670mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 40g
Cholesterol: 110mg