Crockpot BBQ Chicken

Course: Main Course, Main Dish

Cuisine: American

Keyword: crockpot BBQ chicken, shredded bbq chicken, slow cooker bbq chicken

Prep Time: 10

Cook Time: 4

Total Time: 14

Servings:

Calories: 412kcal

Author: Chef Jessica Anne

Crockpot BBQ Chicken take just minutes to get into the slow cooker. Hours later you have flavorful, fork tender chicken perfect for sandwiches, salads or even quesadillas!

Print Recipe

Equipment

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

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.
In a small mixing bowl, whisk together ketchup, apple cider vinegar, worcestershire sauce and water. Pour over chicken.
Set on manual pressure high for 8 minutes. It will take about 5-10 minutes to come to pressure.
Allow for 5 minutes natural pressure release. Release remaining pressure quickly. Remove chicken using a slotted spoon, then shred with two forks.
Discard all but 1/4 cup liquid from Instant Pot. Toss shredded chicken, favorite BBQ sauce and reserved liquid.

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