Crockpot BBQ Chicken
This comforting crockpot BBQ chicken yields tender pulled chicken in a savory yet slightly sweet barbecue sauce, perfect for any gathering or simple dinner.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts, with fat trimmed off Ensure chicken is properly trimmed of excess fat.
- 1 1/4 cup barbecue sauce (e.g., sweet Baby Ray's Honey BBQ)
- 1/2 cup Italian dressing (fat-free recommended)
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar Can reduce to 1/8 cup or omit for less sweetness.
- 1 tbsp garlic powder
- 1 tbsp onion powder
- to taste salt and black pepper Use to enhance the flavor.
Instructions
Preparation
- Liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or use a disposable liner.
- Season the trimmed chicken breasts with salt, pepper, onion powder, and garlic powder, and place them in the bottom of the crockpot.
- In a mixing bowl, combine barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce. Whisk until combined.
- Pour the sauce mixture evenly over the chicken breasts, cover with the lid, and cook on high for 2.5-3 hours or low for 5-6 hours.
- Check that the chicken has reached an internal temperature of 165 degrees Fahrenheit using a meat thermometer.
- Once cooked, serve whole or shred using two forks directly in the crockpot to soak up the sauce.
Notes
Adjust sugar content or use spicy barbecue sauce for different flavors. Consider pairing with coleslaw, rice, or tacos. Leftovers can be stored in the refrigerator for up to 4 days or frozen for 3 months.