Looking for an easy shredded chicken recipe or BBQ pulled chicken (they are the same things, really)? Crockpot BBQ Chicken is the easy slow cooker chicken recipe you are looking for!
What You’ll Need
You will easily be able to find all of these crock pot bbq chicken ingredients at your local grocery store. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.
- Chicken thigh fillets – Chicken thighs are my preference for slow cooker chicken recipes. They have more flavor and are so much more tender than boneless skinless chicken breast and honestly just better for BBQ chicken recipes.
- Sweet onion – Onion adds both texture and flavor to this chicken. However, if you have picky eaters you can totally leave it out.
- Light brown sugar – I like to use light brown sugar, but if you want a stronger molasses flavor, use dark brown.
- Seasonings – I use a blend of paprika, cumin, Kosher salt, ground black pepper and garlic powder to season this bbq chicken.
- Ketchup – This will be the base of the sauce we are slow cooking the chicken in. The perfect amount of sweetness without being overly sweet.
- Apple cider vinegar – Because we have some many sweet elements, vinegar helps to add acidity and balance out the flavors.
- Worcestershire sauce – No matter which way you pronounce it, this stuff takes the flavor up a notch in any dish it’s added to!
- BBQ sauce – You can use a bottled BBQ sauce, but I also love making homemade barbecue sauce. It freezes well and always has that special umph missing from a bottle. If you do use bottled, Sweet Baby Ray’s is always my pick!
Let’s Make It!
Making this crock pot bbq chicken is easier than you think! Your slow cooker does most of the work.
- Add chicken, onion and wet ingredients in slow cooker. Place chicken thigh fillets and sliced sweet onion in your slow cooker. Toss with ketchup, apple cider vinegar, worcestershire sauce and water.
- Mix seasonings. In a small bowl, whisk together light brown sugar, paprika, cumin, Kosher salt, ground black pepper and garlic powder. Pour over chicken and onions, tossing to coat.
- Cook on high for 4 hours or low for 7 hours. Set slow cooker for 3-4 hours on high or 7 hours on low.
- Shred chicken. Using a slotted spoon, remove chicken to a cutting board or plate. Using two forks, shred chicken.
- Toss with remaining liquid. Reserve 1/2 cup of cooking liquid, discarding the rest. Return to the crockpot and toss with remaining liquid until ready to serve. This will keep it moist.
Instant Pot Instructions
Not only can you make this crock pot bbq chicken in the slow cooker, but you can also make it in the Instant Pot!
- Add chicken, onion and seasonings to Instant Pot. Add chicken thigh fillets, sweet onion, light brown sugar, paprika, cumin, Kosher salt, ground pepper and garlic powder to the inner pot of the Instant Pot. Stir to coat fully.
- Pour wet ingredients over chicken. In a small mixing bowl, whisk together ketchup, apple cider vinegar, worcestershire sauce and water. Pour over chicken.
- Set pressure. Set on manual pressure high for 8 minutes. It will take about 5-10 minutes to come to pressure.
- Natural release. Allow for 5 minutes natural pressure release. Release remaining pressure quickly. Remove chicken using a slotted spoon, then shred with two forks.
- Shred chicken. Discard all but 1/4 cup liquid from Instant Pot. Toss shredded chicken, favorite BBQ sauce and reserved liquid.
5S Philosophy 👩🏻
- Salt – Adding salt to a recipe helps to bring out the other flavors in the dish. I specifically use kosher salt in this recipes.
- Seasonings – Feel free to switch up the seasonings used. You can throw in some red pepper flakes or chili powder to take the spice level up a notch. Sometimes I skip the sauce and just top it with melty cheese, like pepper jack or cheddar.
- Sauces – Some of my favorite bbq sauces to use with this crockpot bbq chicken are Mom’s Homemade BBQ Sauce, Cran-Blueberry BBQ Sauce, and Cola BBQ Sauce.
- Swaps – Add jalapenos, fresh or pickled, fresh minced garlic or even hot sauce. If you like your BBQ chicken sweeter, you can add additional molasses or brown sugar to counteract the heat. I prefer to use chicken thighs, but you can use breasts if you prefer.
- Senses – Imagine lifting the lid of your crock pot to a wave of smoky, tangy-sweet aroma as tender, slow-cooked chicken shreds effortlessly under your fork. The rich, caramelized BBQ sauce clings to every juicy bite, its sticky-sweet heat.
Make it a Meal
If you do make barbecue chicken for a party, gathering or potluck, let people make their own BBQ chicken platters, with or without a bun, and set up some condiments for them to give it a unique spin.
It can be served on a sandwich, but also in grilled avocado, on a salad, in place of pulled pork on my pulled pork hash or even in quesadillas like my BBQ chicken quesadilla.
Coleslaw is always a favorite. My Greek Yogurt Coleslaw always gets rave reviews, but so does Vinegar Coleslaw. Pickles, like Honey Habanero Pickles, are a safe bet as well.
Storage and Freezing
How to Store
Store any leftover crock pot bbq chicken in an airtight container in the refrigerator. Reserve some of the liquid and reheat it in the crock pot. The reserved liquid will help it stay moist. Using chicken thighs versus chicken breasts will also help prevent drying.
Can I Freeze Crock Pot BBQ Chicken?
Yep! Place your leftovers in an airtight container or plastic bag, removing any excess air. Keep frozen for up to 3-4 months.
Best Sides to Serve with BBQ Chicken
Having great side dishes ensures your meal will be over the top! Here are some of my favorites.
Crockpot BBQ Chicken
Ingredients
- 2 pounds chicken thigh fillets
- 1/2 sweet onion , thinly sliced
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 3 tablespoons light brown sugar
- 2 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon Kosher salt
- 1 teaspoon ground pepper
- 2 teaspoons garlic powder
- 2 cups BBQ sauce
Instructions
- Place the 2 pounds chicken thigh fillets and sliced 1/2 sweet onion in the slow cooker. Toss with the 1/4 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup water and 1 tablespoon worcestershire sauce.
- In a small bowl, whisk together the 3 tablespoons light brown sugar, 2 teaspoon paprika, 1 teaspoon cumin, 1 tablespoon Kosher salt, 1 teaspoon ground pepper and 2 teaspoons garlic powder.
- Pour the sauce over the chicken and onions, tossing to coat.
- Set the slow cooker for 3 hours on high or 6 hours on low.
- Using a slotted spoon, remove the chicken to a cutting board or plate. Using two forks, shred the chicken.
- Reserve 1/2 cup of cooking liquid, discarding the rest. Return the shredded chicken to the slow cooker and toss with the reserved liquid until ready to serve. This will keep it moist.
- Serve the chicken with your favorite BBQ Sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
How to Make BBQ Chicken in the Instant Pot
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Add chicken thigh fillets, sweet onion, light brown sugar, paprika, cumin, Kosher salt, ground pepper and garlic powder to the inner pot of the Instant Pot. Stir to coat fully.
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In a small mixing bowl, whisk together ketchup, apple cider vinegar, worcestershire sauce and water. Pour over chicken.
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Set on manual pressure high for 8 minutes. It will take about 5-10 minutes to come to pressure.
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Allow for 5 minutes natural pressure release. Release remaining pressure quickly. Remove chicken using a slotted spoon, then shred with two forks.
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Discard all but 1/4 cup liquid from Instant Pot. Toss shredded chicken, favorite BBQ sauce and reserved liquid.
Nutrition
Team Chicken Thigh!!! They are so much tastier, I agree. I love pulled meat or poultry sandwiches, this one looks fantastic. Your pictures are gorgeous too!
So perfect! A lot of people put away the slow cooker when the weather starts warming up, but BBQ is a perfect summer meal you can make without turning on the oven.
This looks like a great recipe! I can’t wait to try this lovely version of Crockpot BBQ, looks easy and delish!
This looks delicious! And so, SO simple! I’m definitely with you on the chicken thighs, so much more flavour and the perfect texture for pulling!
I’ve been loving crockpot recipes lately! and I have so many friends that recently had babies, this is perfect to bring to them!