Bringing the BBQ indoors for the winter with smoky, sweet, and succulent protein.
Just because it’s getting colder out doesn’t mean you can’t enjoy the smoky sweetness of a well-cooked bird! Crock-pot BBQ chicken takes out all the hassle of grilling but keeps the juicy, tangy flavors we all know and love. Any time of year, whether it’s sunny or snowy, you can pop some chicken in the crock-pot, douse it in sauce, let it cook for a few hours, and ta-da! You have a bounty of BBQ chicken that can feed a whole family and then some. It’s tender, shredded, and absolutely delicious, so a little goes a long way.
The crock-pot’s history is as rich as this recipe’s flavor. The first slow cooker was invented by Irving Naxon, a Jewish engineer from New Jersey. Its creation was inspired by generations of Jewish people slow-cooking meat and vegetables into a stew called “cholent” for the sabbath (their sacred day of rest). Since the 1940s, the crock-pot has become a well-loved appliance in kitchens all over the world.
Who knew that such a down-to-earth tradition would turn into a widespread, cross-cultural trend? Today, the crock-pot can crank out all kinds of recipes, from traditional to modern and everything in between. Crock-pot BBQ chicken might seem simple, but without its complex history, we wouldn’t have it so easy today!
Is Crock-pot BBQ Chicken Healthy?
This recipe is as wholesome as you make it to be. For example, I prefer to make my own BBQ sauce with carefully chosen ingredients to avoid added preservatives or excess sugar. Overall, this recipe makes the perfect meaty addition to put on sandwiches, wraps, and more to boost your protein and energize your day.
The More Homemade, The Better
While you’re most certainly welcome to use your favorite store-bought BBQ sauce in this recipe, in my opinion, it’s way more satisfying to make your own. Luckily, FFF has the best BBQ sauce recipes for you to enjoy, and modify as you please! Not only do we have classic BBQ Sauce, but there’s also recipes for White BBQ Sauce (if you like it creamy), Texas BBQ Sauce (if you want it smoky), or Mango Curry BBQ Sauce if you’re seeking something refreshingly different! Pick your preference and enjoy.
How to make ahead and store
Once the chicken is fully cooled to room temp, place it in an airtight container and refrigerate for up to 4 days. You could also freeze it for up to 3 months. If you go this route, make sure to thaw it in the fridge overnight before reheating in the oven at 350 degrees F for 10 minutes, stirring occasionally. Feel free to add more sauce if it needs a little “juicing up.”
Serving Suggestions
The classy combo of BBQ chicken on a sesame seed bun with a side of Apple Coleslaw is restaurant-level, but there are many more ways this bird can brighten a meal!
One of the more unique options (and totally gluten-free) is to use crock-pot BBQ chicken in these zesty BBQ Chicken Summer Rolls. If you’re craving a bowl full of flavor, I recommend Healthy BBQ Chicken Quinoa Casserole, too.
It also goes great with a side of Cornbread, Air Fryer Baby Potatoes, or the uniquely yummy Parsnip Fries.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 1/3 cups barbecue sauce
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 3 garlic cloves minced
Instructions
- In a bowl, combine barbecue sauce, apple cider vinegar, brown sugar, onion powder, minced garlic, and smoked paprika.
- Place chicken breasts in the crock-pot and pour the sauce over them, ensuring they are well coated. Cover and cook on low for 4 hours.
- Shred the cooked chicken using two forks and stir to mix well with the sauce. Serve as desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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