Description
This Crock Pot Barbecue Chicken recipe features tender, juicy boneless skinless chicken breasts slow-cooked in a tangy and sweet homemade barbecue sauce. With minimal preparation and the convenience of a crock pot, it’s a perfect, flavorful meal for busy days or casual family dinners.
Ingredients
Scale
Chicken
- 4 to 6 boneless skinless chicken breasts
Sauce
- 1 bottle (18 ounces) barbecue sauce (Sweet Baby Ray’s recommended)
- 2 Tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, adjust to heat tolerance)
- 1/4 cup brown sugar
Instructions
- Prepare the crock pot and chicken: Lightly grease the bottom of a large crock pot (7 quart recommended). Place the boneless skinless chicken breasts evenly in the bottom of the crock pot.
- Make the barbecue sauce mixture: In a medium bowl, combine the barbecue sauce, apple cider vinegar, garlic powder, and crushed red pepper flakes if using. Stir well to mix all ingredients thoroughly.
- Combine and top with sugar: Pour the barbecue sauce mixture evenly over the chicken breasts in the crock pot. Sprinkle the brown sugar evenly on top of the chicken and sauce.
- Slow cook the chicken: Cover the crock pot with its lid and cook on low heat for 3 hours to allow the chicken to become tender and absorb the flavors.
- Thicken the sauce: In the last 30 minutes of cooking, remove the lid to let water evaporate and thicken the barbecue sauce, stirring occasionally if desired.
- Serve and enjoy: Once cooked and sauce thickened, serve the barbecue chicken warm as a main dish.
Notes
- Adjust crushed red pepper flakes according to your preferred spice level or omit for no heat.
- Use a 7 quart crock pot to ensure even cooking and prevent overflow.
- For best flavor absorption, you can marinate the chicken in the sauce mixture for 30 minutes before cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Serve with sides like coleslaw, corn on the cob, or baked potatoes for a complete meal.
