Crockpot BBQ Chicken

20.02.2025

123

When it comes to comfort food with a gourmet twist, few dishes can rival the simplicity and depth of flavor found in Crockpot BBQ Chicken. This recipe is designed to deliver restaurant-quality results with minimal effort, making it perfect for both weeknight dinners and weekend gatherings. The slow cooker does the heavy lifting, allowing the flavors to meld into a harmonious blend that will leave your guests asking for seconds.

Ingredients

2 lbs (900g) boneless, skinless chicken thighs (or breasts for leaner option)
1 ½ cups (360ml) BBQ sauce (homemade or store-bought)
¼ cup (60ml) apple cider vinegar (balances sweetness)
2 tbsp honey or brown sugar (for caramelized depth)
1 tbsp Worcestershire sauce (umami boost)
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp chili flakes (optional, for heat)
1 small onion, thinly sliced (optional, for texture)

Instructions

1. Prep the Chicken

Trim excess fat from chicken thighs (if using breasts, cut into large chunks to prevent drying).
Place chicken in the slow cooker and scatter sliced onions over top (if using).

2. Make the BBQ Sauce Mix

In a bowl, whisk together BBQ sauce, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and chili flakes.
Pour sauce over chicken, ensuring all pieces are coated.

3. Slow Cook to Tender Perfection

Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours (thighs stay juicier on low).
Once done, chicken should shred easily with a fork.

4. Shred & Thicken (Optional)

Remove chicken to a bowl and shred.
For a thicker sauce: Transfer leftover liquid to a saucepan, simmer for 5-10 minutes until reduced, then mix back into chicken.