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BBQ sandwiches on a plate

Slow Cooker BBQ Chicken

Tender, juicy chicken slow-cooked in a sweet and smoky barbecue sauce until it shreds effortlessly. Perfect for sandwiches, baked potatoes, tacos, sliders, salads, or an easy family dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 1½ cups barbecue sauce your favorite variety
  • ¼ cup chicken broth
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper

Equipment

  • 6-Quart Slow Cooker
  • Measuring cups and spoons
  • Cutting board
  • Chef's Knife
  • Mixing spoon or silicone spatula
  • 2 Forks (for shredding the chicken)
  • Serving tongs (optional)

Method
 

  1. Prepare the chicken. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Mix the sauce. In a medium bowl, whisk together the barbecue sauce, chicken broth, brown sugar, Worcestershire sauce, minced garlic, smoked paprika, garlic powder, onion powder, salt, and black pepper until well combined.
  3. Cover the chicken. Pour the barbecue sauce mixture evenly over the chicken, ensuring each piece is well coated.
  4. Slow cook. Cover and cook on Low for 5–6 hours or High for 2½–3 hours, until the chicken is tender and easily shreds with a fork.
  5. Shred the chicken. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  6. Coat with sauce. Stir the shredded chicken into the barbecue sauce until evenly coated. Let it cook for an additional 10–15 minutes on Warm so the chicken absorbs more flavor.
  7. Serve and enjoy. Serve on toasted brioche buns, sandwich rolls, slider buns, baked potatoes, nachos, tacos, rice bowls, or over a fresh salad. Garnish with coleslaw, pickles, or sliced onions if desired.

Notes

  • Chicken thighs can be substituted for a richer, more tender result.
  • Use your favorite barbecue sauce to customize the flavor—sweet, smoky, spicy, or honey BBQ all work well.
  • For easier shredding, use a hand mixer on low speed or meat shredding claws.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months in an airtight container.
  • If the sauce becomes too thick after cooking, stir in a few tablespoons of chicken broth before serving.
  • This recipe pairs perfectly with coleslaw, baked beans, macaroni and cheese, corn on the cob, potato salad, or sweet potato fries.