Crockpot BBQ Chicken Recipe
Crockpot BBQ chicken is irresistible and a real crowd-pleaser! With only 3 ingredients, it's super easy to make.
Servings: 16 servings
Ingredients
- 4 pounds boneless skinless chicken breasts (or a mix of thighs and breasts)
- 2 cups barbecue sauce (choose your favorite brand or make your own)
- 2 tablespoons cornstarch
- 3 tablespoons water
- buns and coleslaw, for serving, if desired
Instructions
- Spray inside of slow cooker with nonstick cooking spray, if desired.
- Add chicken to the bottom of a large (6 or 7 quart) slow cooker. Add barbecue sauce and stir to coat chicken.
- Cover, and cook on high for 3 to 4 hours, or on low for 6 to 7 hours.
- Remove chicken to a plate and shred using two forks. Alternatively, place chicken in large bowl and use a hand mixer to shred the chicken.
- In a small bowl, mix together cornstarch and water until smooth. Turn crockpot to High. Slowly stir the cornstarch mixture into the sauce. Cook, stirring constantly for one to two minutes, or until sauce thickens slightly and is no longer cloudy.
- Add the shredded chicken. Stir well to coat. Keep warm until ready to serve.
- Serve on toasted bun with slaw.
Video
Notes
- If desired, use a combination of boneless skinless chicken breasts and thighs or all breasts or all thighs, up to 5 pounds.
- To freeze: Cool BBQ chicken quickly by spreading it out in a shallow pan and refrigerating it. Once it's cool, place in freezer-safe bags, flatten, and freeze for up to six months.
- Recipe updated 6/1/2022.
Nutrition
Serving: 0.5cup | Calories: 195kcal | Carbohydrates: 15g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 500mg | Potassium: 503mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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