Crockpot BBQ Chicken
This Easy Crockpot BBQ Chicken is perfect for busy weeknights. The sauce comes together in minutes with a few pantry staples. Just pour it over the chicken, turn the crockpot on, and come back a few hours later. Serve shredded on buns or over mashed potatoes.
Servings: 6 people
Ingredients
- 12 ounce barbecue sauce (such as Sweet Baby Ray's original or honey) or 1 1/2 cups homemade
- 1/2 cup Italian salad dressing
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 4 boneless, skinless chicken breasts (2 pounds total)
Instructions
- Coat a 6-quart slow cooker with non-stick spray.
- In a medium bowl, whisk together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce.
- Combine the onion powder, garlic powder, kosher salt, pepper, and crushed red pepper flakes; sprinkle over the chicken on both sides.
- Place in the slow cooker in a single layer.
- Pour sauce mixture over the chicken and toss to coat, making sure the chicken is covered with the sauce.
- Cover and cook on LOW for 4-5 hours or until the internal temperature reaches 165 degrees F and the chicken can easily shred.
- Transfer chicken to a cutting board and roughly shred with two forks. Place shredded chicken back in the crock pot and stir to coat in the sauce.
- Serve the chicken on buns with some coleslaw and potato chips on the side. (Alternatively, you can leave the chicken breasts whole and enjoy them over mashed potatoes with some of the sauce.)
Video
Nutrition
Calories: 271kcal | Carbohydrates: 36g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 937mg | Potassium: 491mg | Fiber: 1g | Sugar: 30g | Vitamin A: 174IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg