Description
This Best Crockpot BBQ Chicken Recipe is perfect for busy weeknights, offering tender, flavorful shredded chicken cooked low and slow in a blend of barbecue sauce, Italian dressing, and spices. It’s easy to prepare, requires minimal hands-on time, and is versatile enough to serve on sandwiches, salads, tacos, and more.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts, with fat trimmed off
Sauce & Seasonings
- 1 1/4 cup barbecue sauce (preferably sweet Baby Ray’s Honey BBQ)
- 1/2 cup fat-free Italian dressing
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar (optional: reduce to 1/8 cup or omit for less sweetness)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper, to taste
Instructions
- Prepare the Crockpot: Liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or use a disposable liner to prevent sticking and make cleanup easier.
- Season the Chicken: Season the trimmed chicken breasts with salt, black pepper, onion powder, and garlic powder to infuse them with flavor before cooking. Place the chicken evenly in the bottom of the crockpot.
- Mix the Sauce: In a mixing bowl, whisk together the barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce until well combined, creating a flavorful marinade.
- Pour Sauce Over Chicken: Evenly pour the sauce mixture over the chicken breasts, ensuring they are well coated with the marinade to absorb the rich BBQ flavor.
- Cook the Chicken: Cover the crockpot with its lid and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours. Cooking times may vary slightly depending on the crockpot model.
- Check Doneness: Ensure the chicken has reached an internal temperature of 165°F (74°C) for safe consumption.
- Shred the Chicken: Using two forks, shred the chicken directly in the crockpot to allow it to soak up the marinade and barbecue sauce, creating tender, juicy pulled chicken.
- Serve: Serve the BBQ chicken on buns for pulled chicken sandwiches or get creative by using it as a topping for pizza, salad, tacos, nachos, rice bowls, or enjoy it on its own.
Notes
- For less sweetness, reduce the brown sugar to 1/8 cup or omit it entirely.
- Cooking times may vary based on your crockpot’s heat settings and size; always verify the internal temperature of chicken to ensure safety.
- Use a disposable liner for easier cleanup if desired.
- Leftover shredded chicken can be refrigerated for up to 3-4 days or frozen for up to 3 months.
- This recipe is versatile and can be used in various dishes beyond sandwiches.
