Can I use frozen chicken breasts for this Crockpot BBQ Chicken recipe?

While it's generally recommended to thaw chicken before slow cooking for the best texture and even cooking, you can use frozen chicken breasts. Increase the cooking time on low by about 1-2 hours or on high by 30-60 minutes, ensuring the internal temperature reaches 165u00b0F (74u00b0C).

What are the best serving suggestions for shredded BBQ chicken?

This versatile BBQ chicken is fantastic served in many ways! Pile it on toasted brioche buns for sandwiches, use it as a filling for tacos or quesadillas, top a baked potato, or add it to a fresh salad. It's also delicious alongside classic sides like coleslaw, mac and cheese, or corn on the cob.

How can I thicken the BBQ sauce if it seems too thin after cooking?

If your sauce is too thin, you have a couple of options. You can remove the chicken, switch the slow cooker to high, and let the sauce simmer uncovered for 15-30 minutes to reduce and thicken. Alternatively, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then stir it into the hot sauce and cook until thickened.

Can I meal prep with this Crockpot BBQ Chicken recipe?

Absolutely! This recipe is ideal for meal prepping. Once cooked and shredded, portion the chicken and sauce into airtight containers. It will last in the refrigerator for 3-4 days or can be frozen for up to 2-3 months. Thaw frozen portions in the refrigerator overnight before reheating.

Easy Crockpot BBQ Chicken: Your Ultimate Set-and-Forget Dinner

Description

This set-and-forget recipe yields tender, flavorful BBQ chicken, perfect for busy weeknights and incredibly versatile.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 (18 ounce) bottle your favorite BBQ sauce
1/2 cup chicken broth
1/4 cup apple cider vinegar
2 tablespoons brown sugar (optional, for sweetness)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste

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Instructions

Step 1: Lightly grease the inside of your slow cooker.
Step 2: Place the chicken breasts in a single layer at the bottom of the slow cooker.
Step 3: In a medium bowl, whisk together the BBQ sauce, chicken broth, apple cider vinegar, brown sugar (if using), smoked paprika, garlic powder, salt, and pepper.
Step 4: Pour the sauce mixture evenly over the chicken breasts, ensuring they are mostly submerged.
Step 5: Cover and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is fork-tender and easily shredded. Cooking time may vary depending on your slow cooker.
Step 6: Carefully remove the cooked chicken breasts from the slow cooker and transfer them to a large cutting board. Using two forks, shred the chicken into your desired consistency.
Step 7: Return the shredded chicken to the slow cooker and stir it into the BBQ sauce until every piece is well coated.
Step 8: Serve warm on buns, over rice, with baked potatoes, or alongside your favorite side dishes. Enjoy!

Notes

For an extra layer of flavor, consider adding a dash of liquid smoke to the sauce. If you prefer a spicier kick, a pinch of red pepper flakes or a few drops of hot sauce can be added to the BBQ sauce mixture before cooking. This recipe also freezes beautifully for future meals!

Prep Time: 10 minutes
Cook Time: 3-4 hours (low) or 2-3 hours (high)
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup shredded chicken
Calories: 320 kcal
Sugar: 20g
Sodium: 680mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg