Crockpot BBQ Chicken
An easy and delicious crockpot recipe that makes juicy BBQ chicken perfect for sandwiches, tacos, or salads.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts, with fat trimmed off
- 1 1/4 cup barbecue sauce (We love sweet Baby Ray’s Honey BBQ)
- 1/2 cup Italian dressing (fat-free version recommended)
- 2 tbsp Worcestershire sauce
- 1/4 cup light brown sugar Can 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
Preparation
- Spray the inside of a large crockpot with non-stick cooking spray.
- Season the chicken breasts with salt, pepper, onion powder, and garlic powder, then place them in the crockpot.
Cooking
- In a medium bowl, combine barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce. Whisk until well combined.
- Pour the sauce mixture over the chicken in the crockpot and place the lid on.
- Cook on high for 2.5-3 hours or low for 5-6 hours, until chicken reaches an internal temperature of 165 degrees F.
- Once cooked, shred the chicken in the crockpot or serve whole.
Serving
- Serve on buns for BBQ pulled chicken sandwiches or over rice, salads, pizzas, or tacos.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Defrost in the fridge before reheating. Trim excess fat for a healthier dish and adjust sweetness with brown sugar.