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–+ servings
Crockpot BBQ chicken served on a plate with barbecue sauce and herbs

Crockpot BBQ Chicken

Tender chicken breasts slow-cooked in a sweet-savory barbecue sauce that's perfect for sandwiches, salads, or rice bowls. A simple, hands-off meal for busy weeknights.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts Chicken thighs can be used for darker meat.
  • 1.25 cups barbecue sauce Use your favorite brand; low-sugar swaps reduce sweetness.
  • 0.5 cups Italian dressing Acts as a flavor and acid component; ranch can substitute if needed.
  • 2 tablespoons Worcestershire sauce
  • 0.25 cups light brown sugar Substitute coconut sugar or honey in equal measure if you prefer.
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt To taste
  • Black pepper To taste

Method
 

Preparation
  1. Lightly spray the inside of a large crockpot with non-stick spray or line it with a slow cooker liner for easy cleanup.
  2. Pat the chicken breasts dry. Season both sides with salt, pepper, garlic powder, and onion powder. Place the pieces in a single layer in the crockpot.
Cooking
  1. In a medium bowl, whisk together barbecue sauce, Italian dressing, Worcestershire sauce, and brown sugar until smooth.
  2. Pour the sauce evenly over the chicken, making sure each piece is coated.
  3. Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours. Check doneness with an instant-read thermometer; the thickest part should reach 165°F.
  4. When cooked, either serve the breasts whole or shred them with two forks directly in the crockpot so the meat soaks up extra sauce.
  5. Taste and adjust seasoning with a little more salt or pepper, then serve.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 14gProtein: 30gFat: 8gSaturated Fat: 2gSodium: 800mgSugar: 8g

Notes

Make sandwiches with toasted buns and coleslaw on top for crunch. Shred into tacos or quesadillas with pickled onions and cilantro. Toss with cooked rice or quinoa and steamed vegetables. Pile over baked potatoes with sour cream and chives.

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