Crockpot BBQ Chicken (Fall-Apart Tender!)

5 from 3 votes

Crockpot BBQ Chicken (Fall-Apart Tender!)

Juicy, tender Crockpot BBQ Chicken. You'll love this EASY, set-it-and-forget-it recipe with just 10 minutes prep. Perfect for busy weekdays or for picnics/potlucks!

Prep Time10

Cook Time4

Course: Dinner

Cuisine: American

Keyword: Crock Pot Barbecue Chicken, Crock Pot BBQ Chicken, Crockpot Barbecue Chicken, Crockpot BBQ Chicken, Crockpot BBQ Chicken Recipe, Slow Cooker Barbecue Chicken, Slow Cooker BBQ chicken

Servings:

Author: Jennifer Pallian BSc, RD

Ingredients

2 cups thinly-sliced onion from one large
3 lbs boneless skinless chicken thighs (you can use breasts, but thighs stay juicier)
1 cup BBQ sauce
½ cup ketchup
¼ cup apple cider vinegar
¼ cup brown sugar
2 tbsp Dijon mustard
2 tbsp Worcestershire sauce
2½ tsp smoked paprika
2 tsp onion powder
1½ tsp garlic powder
3 tsp kosher salt
½ tsp black pepper

Instructions

Layer the base: Place sliced onions in the bottom of the slow cooker. Lay chicken on top.
Mix the sauce: In a bowl, whisk together BBQ sauce, ketchup, vinegar, brown sugar, mustard, Worcestershire, smoked paprika, onion powder, garlic powder, salt and pepper.
Cook: Pour sauce over the chicken. Cover and cook on Low for 6 hours or High for 4 hours.
Shred and sauce: Remove chicken, shred with two forks, and return to the pot. Stir to coat in the sauce. Let it cook uncovered for 15 minutes to thicken slightly.

Notes

Tips for the Best BBQ Chicken

Use thighs if possible. They don’t dry out like breasts.
Finish uncovered. That last 15 minutes helps the sauce cling instead of pooling.
Toast your buns. If making sandwiches, toasted brioche or potato rolls take it to another level.
Add crunch. Top sandwiches with quick slaw for freshness.

How to Serve

Piled high on toasted buns with coleslaw.
Over baked potatoes with extra sauce.
Stuffed into tacos with pickled onions.
As a topping for mac and cheese.

Nutrition