What is it about BBQ + chicken? They go so well together. It’s definitely a favorite combo of mine. Previously I’ve shared Air Fryer BBQ chicken legs - the sticky goodness! - as well as BBQ chicken burgers that are a summertime staple in my house. One of my favorite ways to make BBQ chicken is today’s recipe. Slow cooker BBQ chicken is easy to prep, completely hands off (you can spend the day at the pool while it’s cooking away) and it comes out so juicy and flavorful. The chicken is well seasoned and the sauce is just the right balance of sweetness and tanginess, richness and depth. It also thickens to the perfect consistency and coats each piece of chicken well. This crock pot shredded chicken makes a perfect summertime party addition and it works well for a crowd. I also love enjoying it for a regular family dinner and stashing the leftovers for another night. Cook once, eat twice! And this recipe is super versatile! You can swap in some store-bought BBQ sauce and there are a dozen ways to use this chicken, from sandwiches and sliders to nachos and pizza. More on all of those things below. So let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make slow cooker BBQ chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: I use and prefer boneless, skinless chicken breasts for this recipe. They shred up beautifully once cooked and taste great with the sauce. You can also use chicken legs - I’ve done that before too - just make sure to remove the skin before adding them to the slow cooker. Paprika: I love the smoky flavor from using the smoked paprika, but you could substitute regular paprika in a pinch. Onion: This is finely chopped and by the time the whole thing cooks all together, they melt right into the sauce. Molasses: This adds a deep, rich flavor and a different type of sweetness. I don’t recommend omitting or substituting it.
Also a note, you can substitute bottled BBQ sauce instead of making your own. Here’s how to do that.
Substituting Bottled BBQ Sauce:
You know I don’t mind a shortcut, so go the bottled route if you like. And now, let’s get ready to eat! There are lots of ways you can use and enjoy this crock pot BBQ chicken.
Serving Ideas:
Serve the shredded BBQ chicken on burger buns with coleslaw and toppings for a BBQ chicken sandwich. Add the chicken to wraps for lunch. Top a salad or grain bowl with some BBQ chicken. (See these BBQ chicken quinoa salad bowls for one of my summer faves.) Use for baked BBQ chicken sliders. Make BBQ chicken pizzas or French bread pizzas. Use for nachos, quesadillas or enchiladas. Even tacos! Stuff a baked potato or sweet potato with the BBQ chicken.
The options are really endless. You’ll definitely be looking for new ways to enjoy this! It’s pictured above with classic baked beans, which would make an excellent addition to your BBQ party spread. I hope you give this recipe a try soon. I know it’ll be a regular favorite. Enjoy! XO, Kathryn Chicken: I use and prefer boneless, skinless chicken breasts for this recipe. They shred up beautifully once cooked and taste great with the sauce. You can also use chicken legs - I’ve done that before too - just make sure to remove the skin before adding them to the slow cooker. Paprika: I love the smoky flavor from using the smoked paprika, but you could substitute regular paprika in a pinch. Onion: This is finely chopped and by the time the whole thing cooks all together, they melt right into the sauce. Molasses: This adds a deep, rich flavor and a different type of sweetness. I don’t recommend omitting or substituting it. Store-bought BBQ sauce: You can definitely use store-bought bottled BBQ sauce instead of making it from scratch for this recipe. But I highly recommend a few additions to season it up nicely. Here’s what to do: Season the chicken as directed and add to the slow cooker. Sauté the onion and garlic in a skillet as directed. Add 1 ½ cups of bottled BBQ sauce and add 2 tablespoons brown sugar and 1 tablespoon Worcestershire sauce to the skillet, mixing well to combine everything. Pour that sauce over the chicken and cook as directed. Leftovers: Leftover BBQ chicken, once cooled, can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave. Freeze: This chicken freezes beautifully! Once cooled, transfer the chicken to a freezer-safe bag or container. Make sure to label and date it. Freeze for up to 5 months. Thaw in the fridge overnight before reheating and enjoying. See the blog post above for serving ideas.
