This brown sugar mustard BBQ chicken is the set-it-and-forget-it dinner every busy week needs. Chicken breasts simmer in the crock pot in a sauce of barbecue sauce, brown sugar, yellow mustard, and apple cider vinegar until they are tender enough to shred with a fork.
The mustard and vinegar give the sauce a tangy edge that keeps it from tasting too sweet, while the brown sugar rounds everything out. The recipe makes enough for six with leftovers, so it is a smart choice for meal prep, sandwiches, tacos, and rice bowls. Stir everything together, add the chicken, and walk away.
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Why This Works
Balance is the point. Plain barbecue sauce can be one-note and sugary, but a spoonful of yellow mustard and a splash of apple cider vinegar bring tang and brightness. Worcestershire sauce adds savory depth, and a little crushed red pepper gives a gentle back-of-the-throat heat.
Slow cooking in a thick sauce keeps lean chicken breasts moist. The key is not overcooking them. Chicken breasts finish faster than most people expect, so check the temperature early and pull them as soon as they hit the safe temperature.
Ingredients
- 3 1/2 lb boneless skinless chicken breasts (about 5 to 6 breasts)
- 2 cup barbecue sauce
- 1/4 cup packed brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 1/2 tsp Worcestershire sauce
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper
How to Make Brown Sugar Mustard BBQ Chicken
1. Mix the sauce. In the slow cooker, stir together the barbecue sauce, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, olive oil, black pepper, garlic powder, onion powder, and crushed red pepper until the sugar dissolves and everything is smooth.
2. Add the chicken. Place the chicken breasts in a single layer if possible and turn them in the sauce so each one is covered.
3. Cook. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until an instant-read thermometer reads at least 165 degrees F in the thickest breast. Start checking at the early end of the range, since large breasts and different slow cookers vary.
4. Shred. Lift the chicken onto a cutting board and shred it with two forks. You can also leave it in the pot and use a hand mixer on low speed.
5. Stir and serve. Return the shredded chicken to the slow cooker and stir until it has absorbed the sauce. Let it sit on warm for a few minutes, then taste and adjust with a little more vinegar or salt if needed.
How to Serve
Spoon the chicken onto toasted buns with pickles or coleslaw, over baked potatoes, or on top of rice for an easy bowl. A scoop of cilantro lime rice is a fresh base that cuts the sweetness of the sauce.
Looking for another way to cook BBQ chicken? Try the slow cooker BBQ chicken breasts, or the oven-baked BBQ chicken drumsticks. Leftovers also make a great shortcut for the chicken rice soup.
How to Store and Reheat
Refrigerate the chicken in an airtight container within 2 hours of cooking and eat it within 4 days. For longer storage, freeze it in portions for up to 3 months and thaw it in the refrigerator. Reheat on the stove over medium-low heat with a splash of water until steaming hot, or in the microwave in short bursts, stirring in between. The sauce keeps the meat from drying out.
Tips and Variations
Chill leftovers fast. The Texas A&M AgriLife food safety brochure recommends refrigerating cooked food within two hours.
For a thicker sauce, remove the shredded chicken and simmer the liquid in a saucepan until it thickens, then stir the chicken back in. For more heat, add hot sauce or increase the crushed red pepper. For a smoky version, stir in a teaspoon of smoked paprika. Chicken thighs also work in this recipe and are harder to overcook. Use the same weight and cook until they read at least 165 degrees F.
FAQ
Can I make this on high instead of low?
Yes. Cook on HIGH for 2 to 3 hours. Check the temperature early, because breasts can dry out if they cook too long.
Do I need to brown the chicken first?
No. The sauce is thick and flavorful, so you can skip browning and still get excellent results.
Can I use frozen chicken breasts?
Thaw them in the refrigerator first. Starting with frozen chicken makes the cooking time uncertain and is not recommended for slow cookers.
How do I keep the chicken from drying out?
Do not overcook it. Check the temperature early, pull the chicken at 165 degrees F, and stir it back into the sauce after shredding.
Can I double the recipe?
You can if your slow cooker is large enough, but keep the pot no more than about two-thirds full and check the chicken early.
Brown Sugar Mustard BBQ Chicken in the Crock Pot
Ingredients
Main Ingredients
- 3 ½ lb boneless skinless chicken breasts about 5 to 6 breasts
- 2 cup barbecue sauce
- ¼ cup brown sugar packed
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 ½ tsp Worcestershire sauce
- 1 tbsp olive oil
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp crushed red pepper
Instructions
Cooking
- Stir the barbecue sauce, brown sugar, vinegar, mustard, Worcestershire sauce, olive oil, pepper, garlic powder, onion powder, and crushed red pepper in the slow cooker until smooth.
- Add the chicken breasts and turn them in the sauce to coat.
- Cover and cook on LOW 4 to 5 hours or HIGH 2 to 3 hours, until at least 165 degrees F in the thickest breast. Check early.
- Move the chicken to a cutting board and shred with two forks.
- Return the shredded chicken to the slow cooker, stir to coat, and adjust with vinegar or salt if needed.
