Name: Slow Cooker BBQ Chicken
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 3 lbs chicken breasts (boneless, skinless); 1 1/2 cups BBQ sauce (such as Sweet Baby Ray’s Honey BBQ); 1/2 medium onion, grated (with juice); 1 tablespoon olive oil; 1 tablespoon Worcestershire sauce; 2 tablespoons brown sugar

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This Slow Cooker BBQ Chicken is juicy, tender, and packed with smoky-sweet flavor. I love how easy it is to toss everything into the slow cooker and come back to a flavorful, ready-to-eat meal. Whether I serve it on buns, in wraps, or alongside classic barbecue sides, it always delivers.

Why You’ll Love This Recipe

I love how hands-off and versatile this recipe is. It’s perfect for meal prep, parties, or busy weeknights. The chicken becomes so tender it practically shreds itself, and the sauce is rich and flavorful with just the right touch of sweetness and tang.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs chicken breasts (boneless, skinless)
1 1/2 cups BBQ sauce (such as Sweet Baby Ray’s Honey BBQ)
1/2 medium onion, grated (with juice)
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar

Directions

In a 5–6 qt slow cooker, I stir together the BBQ sauce, grated onion (with juice), olive oil, Worcestershire sauce, and brown sugar until well combined.
I add the chicken breasts and turn them to coat in the sauce.
I cover the slow cooker and cook on high for 2 to 3 hours or on low for 6 to 7 hours, until the chicken reaches 165°F and is tender enough to shred.
I transfer the chicken to a cutting board and shred it with two forks.
I return the shredded chicken to the slow cooker, stir it into the sauce, and keep it warm until ready to serve.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8 servings (if used in sandwiches)
Calories: 317 kcal per serving

Variations

I swap in chicken thighs for extra juiciness.
I stir in a splash of apple cider vinegar or hot sauce for more tang or heat.
I sometimes add a pinch of smoked paprika or chili powder for deeper flavor.
For a sweeter BBQ chicken, I add a bit of honey or maple syrup.
I use different BBQ sauces like spicy chipotle or mustard-based for variety.

Storage/reheating

I store leftover BBQ chicken in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop over low heat. I add a splash of water or extra sauce to keep it moist. It also freezes beautifully for up to 3 months—I thaw and reheat as needed.

FAQs

Can I use frozen chicken breasts?

Yes, I can use frozen chicken but I extend the cooking time slightly and ensure it reaches 165°F internally before shredding.

What BBQ sauce works best?

I prefer a sweet and smoky BBQ sauce like Sweet Baby Ray’s, but any favorite brand or homemade sauce works well.

Can I cook this on the stovetop instead?

Yes, I simmer the chicken in the sauce over low heat, covered, for about 45 minutes to 1 hour until tender, then shred and return to the sauce.

Is it okay to use chicken thighs instead of breasts?

Absolutely. I often use boneless, skinless thighs for more flavor and tenderness.

How do I serve this BBQ chicken?

I serve it on buns with coleslaw, over baked potatoes, in tacos, or on a salad—it’s super versatile.

Conclusion

This Slow Cooker BBQ Chicken is one of my favorite no-fuss meals. It’s flavorful, tender, and makes enough to feed a crowd or provide leftovers for days. Whether I serve it up at a party or enjoy it as a weeknight dinner, it always hits the spot.