Let your slow cooker do the work for this easy BBQ chicken

Let your slow cooker do the heavy lifting with this tangy, saucy BBQ chicken. Convenient, versatile, and almost completely hands-off, this recipe is exactly what you want to keep in your back pocket for family meal ideas, game-day food, or anytime you need something easy and crowd-pleasing. As the chicken cooks, it soaks up all that delicious BBQ sauce, and after several hours, it’s easy to shred and ready to be piled on buns with a scoop of coleslaw and pickles.

What’s the best cut of chicken for slow cooker BBQ chicken?

Good news: This recipe works beautifully with boneless, skinless chicken thighs, chicken breasts, or a combination of the two—so both dark meat and white meat fans can be happy.

Is it better to cook slow cooker BBQ chicken on high or low?

It really just depends on how much time you have. If you’ve got the day ahead of you, cook it on low. If you’re getting a later start, cook it on high and dinner should be ready in about 2 hours.

Can you make slow cooker BBQ chicken ahead of time?

Yes, this BBQ chicken can be cooked up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat larger batches in a covered baking dish in a 300-degree Fahrenheit oven until warmed through. Toss the chicken with extra BBQ sauce or a splash of water if it looks dry.

Can you freeze slow cooker BBQ chicken?

Yes. This chicken freezes very well! Let it cool completely, then transfer the chicken to an airtight container, along with some of the sauce, to help keep it moist. Freeze it for up to 3 months. Let the chicken thaw in the refrigerator overnight before reheating it.

How do you serve slow cooker BBQ chicken?

The options are endless! In addition to serving it on buns as BBQ sandwiches, it’s delicious scooped into a baked sweet potato, on tortillas for chicken tacos, or on top of a pizza or salad.

Yields: 6-8 servings

Prep Time: 5 minutes

Total Time: 2 hours 35 minutes

Ingredients

• 1 1/2 c. BBQ sauce
• 2 tbsp. apple cider vinegar, plus more to taste
• 2 tbsp. packed light brown sugar
• 1 tsp. paprika
• 1/2 tsp. kosher salt, plus more to taste
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground cayenne pepper
• 4 garlic cloves, crushed
• 1/2 medium yellow onion, thinly sliced
• 3 lb. boneless, skinless thighs or breasts

Directions

1. In a 6- to 8-quart slow cooker, whisk together the BBQ sauce, vinegar, brown sugar, paprika, salt, black pepper, cayenne pepper, garlic, and onion until well combined. Add the chicken, stirring to ensure it is fully coated with the sauce.
2. Cover and cook until the chicken is tender and shreds easily, on low for 4 to 6 hours or on high for 2 to 3 hours.
3. Remove the chicken to a large cutting board. Remove the garlic cloves, if you like. Using 2 forks, break up the chicken into chunks (or shred it more finely, if you like). Return the chicken to the sauce and stir very well.
4. Cover and cook on low for 30 minutes more. Taste and add more salt or vinegar, if you like.

Tip: Use your favorite store-bought BBQ sauce for a convenient meal or make your own!