Description

The beauty of crockpot BBQ chicken lies in its simplicity and reliability. This recipe takes the guesswork out of creating perfectly tender, flavorful chicken that’s versatile enough for busy weeknight dinners or casual entertaining. The slow cooking process allows the chicken to absorb every drop of that tangy, smoky barbecue sauce while breaking down tough fibers to create meat so tender you can shred it with just a fork.

Ingredients

Scale

For the Chicken:

2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium yellow onion, thinly sliced

For the Dry Rub:

2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon salt

For the BBQ Sauce:

1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon liquid smoke (optional, but recommended)

Substitution Options:

For gluten-free: Ensure Worcestershire sauce is gluten-free certified
For lower sodium: Use low-sodium ketchup and reduce salt in the rub
For spicier version: Add 1/4 teaspoon cayenne pepper to the rub
Chicken thighs can replace breasts for extra juiciness
Honey can substitute for brown sugar for a different flavor profile

Instructions

1. Prepare the Spice Rub

Mix all dry rub ingredients in a small bowl until well combined. The aromatic blend should smell smoky and slightly sweet. Pat the chicken pieces dry with paper towels – this helps the rub adhere better and prevents excess moisture in your slow cooker.

2. Season the Chicken

Rub the spice mixture all over the chicken pieces, ensuring even coverage on both sides. Don’t be shy with the seasoning – this is where your flavor foundation begins. Let the seasoned chicken rest for at least 10 minutes while you prepare the sauce.

3. Create the BBQ Sauce

Whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and liquid smoke in a medium bowl. The sauce should be smooth and glossy. Taste and adjust sweetness or tanginess as desired – remember, it will concentrate slightly during cooking.

4. Layer in the Crockpot

Lightly grease your slow cooker with olive oil. Place the sliced onions on the bottom – they’ll create a flavorful base and prevent the chicken from sticking. Nestle the seasoned chicken pieces over the onions, then pour the BBQ sauce evenly over everything.

5. Slow Cook to Perfection

Cover and cook on LOW for 6 hours or HIGH for 4 hours. Resist the urge to lift the lid frequently, as this releases heat and extends cooking time. The chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F.

6. Shred and Finish

Remove the chicken from the slow cooker and shred using two forks. Return the shredded chicken to the pot and stir gently to coat with the concentrated sauce. Let it rest for 5-10 minutes to absorb the flavors before serving.

Nutrition

Calories: 280
Sodium: 650mg
Fat: 8g
Carbohydrates: 18g
Fiber: 1g
Protein: 35g