Best Chicken Crockpot Recipe
I first made this crockpot chicken on a hectic weeknight and it instantly became a go-to. It’s saucy, hands-off, and flexible enough to feed a family or turn into leftovers for sandwiches, tacos, or salads. With simple pantry ingredients and minimal prep, this recipe gives tender, shreddable chicken every time — perfect when you want dinner ready without babysitting the stove.
Why you’ll love this dish
This recipe is perfect for busy people who still want big flavor. It’s:
- Set-and-forget: toss everything in and walk away.
- Budget-friendly: uses inexpensive boneless chicken breasts and pantry staples.
- Kid-friendly and crowd-pleasing: sweet-and-smoky BBQ usually wins over picky eaters.
- Versatile: the shredded result works on buns, rice, nachos, or in meal-prep bowls.
“I threw this in the crockpot before work and came home to perfectly shredded BBQ chicken — family loved it and there were leftovers for lunch.”
That one-review vibe sums up why this becomes a weekly recipe: reliable texture and familiar flavor with almost zero fuss.
The cooking process explained
Quick overview so you know what to expect:
- Layer the chicken, garlic, and onion in the crockpot.
- Whisk the broth, BBQ sauce, smoked paprika, salt, and pepper.
- Pour sauce over chicken, cook low for 6 hours or high for 3.
- Shred the chicken in the pot and stir back into the sauce.
- Serve hot on buns, over rice, or however you like.
This simple flow keeps the meat moist while the sauce infuses during a long, gentle cook.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1.5 lb) — you can substitute thighs for richer flavor.
- 4 cloves fresh garlic, minced — or 1 tsp garlic powder in a pinch.
- 1 medium onion, finely chopped — yellow or sweet onion works well.
- 1 cup low-sodium chicken broth — regular broth is fine; low-sodium helps control the final saltiness.
- 1 cup barbecue sauce (your favorite brand) — adjust to taste; sweeter sauces will be sweeter at the end.
- 1 tsp smoked paprika — adds warmth and smokiness.
- Salt and pepper to taste.
Notes: If you prefer spicy, swap half the BBQ for a chipotle-style sauce or add 1 tsp hot sauce. For a lower-sugar version, choose a light BBQ sauce or make a quick homemade mix of tomato paste, vinegar, and spices.
Directions to follow
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Scatter the minced garlic and chopped onion over the chicken.
- In a medium bowl, whisk together chicken broth, barbecue sauce, smoked paprika, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken, making sure each piece is mostly coated.
- Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when the internal temperature reaches 165°F (74°C).
- Remove the lid, use two forks to shred the chicken directly in the crockpot. Stir the shredded meat back into the sauce so it soaks up the juices.
- If you want a thicker sauce, remove the chicken to a serving dish and cook the sauce on high with the lid off for 20–30 minutes, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook for a few minutes until thickened.
- Taste and adjust seasoning with salt, pepper, or a splash of vinegar to brighten the sauce before serving.
Best ways to enjoy it
- BBQ pulled chicken sandwiches: pile onto toasted buns and top with coleslaw.
- Tacos or burrito bowls: add pickled onions, cilantro, avocado, and lime.
- Over rice or mashed potatoes: spoon the saucy chicken on a bed of starch for a comforting meal.
- On pizza or nachos: use leftover shredded chicken as a topping.
- In salads: cool the chicken slightly and toss with greens, corn, and black beans for a hearty salad.
Garnish ideas: chopped parsley or scallions, extra BBQ drizzle, pickles, or a squeeze of lemon to cut through the sweetness.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
- Freeze: Place in freezer-safe containers or bags for up to 3 months. Freeze in portioned amounts for easy thawing.
- Thawing: Move frozen portions to the fridge overnight. For faster thawing, use the defrost setting on your microwave.
- Reheating: Reheat gently on the stovetop over medium-low, stirring and adding a splash of broth if the sauce seems dry. Microwave in short bursts, stirring between, until it reaches 165°F (74°C). Always reheat to at least 165°F for safety.
Helpful cooking tips
- For deeper flavor, sear the chicken briefly in a hot skillet before adding to the crockpot. It’s optional but adds caramelized notes.
- If using frozen chicken breasts, cook on low for 8 hours or high for 4–5 hours; however, food safety experts recommend thawing first when possible to ensure even cooking.
- Swap chicken breasts for thighs (same weight) for juicier results; thighs tolerate long cooking better.
- Balance sweetness by adding a splash of apple cider vinegar or a squeeze of lemon if the BBQ sauce is very sweet.
- Use a slow cooker liner for easy cleanup, but avoid lining if you want extra browning on seared meat.
- To shred faster, transfer chicken to a large bowl and use a hand mixer on low for 20–30 seconds.
Creative twists
- Spicy BBQ: stir in 1–2 tbsp of chipotle in adobo or sriracha with the sauce.
- Honey-mustard: swap the BBQ for a 50/50 mix of honey and Dijon mustard, plus a bit of chicken broth.
- Tuscan-style: finish with cream, sun-dried tomatoes, and spinach (for a creamy twist).
- Hawaiian: replace BBQ with teriyaki sauce and add pineapple chunks near the end of cooking.
- Mexican-style: add taco seasoning and finish with lime, cilantro, and cotija cheese for tacos.
Common questions
Q: Can I use frozen chicken breasts in the crockpot?
A: You can, but it’s safer and more consistent to thaw first. Frozen chicken increases total cook time and may spend too long in the temperature “danger zone” (40–140°F). If you must use frozen, cook on low for at least 8 hours and check the internal temperature to ensure it reaches 165°F.
Q: How do I make the sauce thicker without cornstarch?
A: Remove the lid for the last 20–30 minutes of cooking and let the sauce reduce. Alternatively, stir in a few tablespoons of tomato paste or mashed cooked onion to thicken naturally.
Q: Can I double this recipe?
A: Yes. Use a larger slow cooker and keep a similar thickness of sauce over the chicken. Cooking time won’t change much, but check temperature in several pieces to ensure all reach 165°F.
Q: Is this good for meal prep?
A: Absolutely. It stores and reheats well, making it ideal for weekly lunches or freezer-ready dinners.
Q: What if I want less sodium or sugar?
A: Choose low-sodium broth and a low-sugar or reduced-sodium BBQ sauce, and taste before adding extra salt.
Conclusion
If you enjoy saucy, hands-off chicken dinners, this recipe pairs well with other crockpot classics like Crock Pot Marry Me Chicken – The Country Cook for a richer, cheesy twist. For a creamier, herb-forward variation check out Easy Crockpot Tuscan Chicken [VIDEO] to inspire another slow-cooked dinner idea.
Crockpot BBQ Chicken
Ingredients
Method
- Place the chicken breasts in the bottom of the crockpot in a single layer.
- Scatter the minced garlic and chopped onion over the chicken.
- In a medium bowl, whisk together chicken broth, barbecue sauce, smoked paprika, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken, making sure each piece is mostly coated.
- Cover and cook on low for 6 hours or on high for 3 hours. The chicken is done when the internal temperature reaches 165°F (74°C).
- Remove the lid, use two forks to shred the chicken directly in the crockpot. Stir the shredded meat back into the sauce.
- If you want a thicker sauce, remove the chicken to a serving dish and cook the sauce on high with the lid off for 20-30 minutes, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook for a few minutes until thickened.
- Taste and adjust seasoning with salt, pepper, or a splash of vinegar to brighten the sauce before serving.
