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–+ servings
Tender Crockpot BBQ Chicken garnished with fresh herbs and served on a plate.

Crockpot BBQ Chicken

This easy and saucy Crockpot BBQ Chicken transforms simple chicken breasts into a flavorful, tender dish perfect for sandwiches, bowls, or meal prep.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken breasts, fat trimmed off Thighs can be used as a substitute.
  • 1 1/4 cups barbecue sauce Sweet styles like Honey BBQ work well.
  • 1/2 cup Italian dressing Fat-free version keeps calories lower.
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup light brown sugar Reduce to 1/8 cup or omit for less sweet.
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt to taste
  • Black pepper to taste

Method
 

Preparation
  1. Lightly coat the inside of a large crockpot with non-stick spray or line it with a slow cooker liner for easy cleanup.
  2. Pat the trimmed chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder. Arrange the breasts in a single layer in the bottom of the crockpot.
Sauce Preparation
  1. In a medium bowl, whisk together the barbecue sauce, Italian dressing, Worcestershire sauce, and brown sugar until smooth.
  2. Pour the sauce evenly over the chicken, making sure each piece is covered.
Cooking
  1. Cover and cook on high for 2.5 to 3 hours or on low for 5 to 6 hours. Check doneness with an instant-read thermometer inserted into the thickest part; it should read 165 F.
  2. When the chicken is fully cooked, you can serve the breasts whole or shred them in the crockpot to soak up extra sauce.
  3. Taste and adjust seasoning with more salt or pepper as desired.

Nutrition

Serving: 1Calories: 310kcalCarbohydrates: 20gProtein: 32gFat: 8gSaturated Fat: 2gSodium: 750mgSugar: 10g

Notes

Serve with bright, acidic sides to cut through the sweetness. For variations, consider using thighs for moister meat or adjusting spice levels to taste.

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