These slow cooker BBQ chicken breasts turn into juicy, shreddable chicken in a tangy, smoky sauce with almost no effort. Put the chicken and sauce in the pot, let it cook for a few hours, then shred it and stir it back into the sauce. It makes enough for sandwiches, baked potatoes, nachos, and salads all week.
Table of Contents
Why These Slow Cooker BBQ Chicken Breasts Work
A little chicken broth keeps the lean breasts moist, and Worcestershire and brown sugar balance the sweetness of the barbecue sauce. Cooking only until the chicken hits 165°F is the secret to tender shreds instead of stringy, dry meat. Stirring the shredded chicken back into the sauce lets it soak up the flavor.
- About 10 minutes of prep and 3 to 4 hours of cooking.
- Juicy, tender chicken with a sweet and tangy sauce.
- Great for meal prep and freezing.
- Endless serving ideas.
Ingredients
The full amounts are in the recipe card below.
- 2 pounds boneless, skinless chicken breasts (about 4 breasts)
- 1 cup barbecue sauce, divided
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon each onion powder, garlic powder, and smoked paprika
- Salt and black pepper, to taste
Choose chicken breasts of a similar size so they cook at the same rate. If some are very thick, slice them in half horizontally.
How to Make Slow Cooker BBQ Chicken
Season the Chicken
Place the chicken breasts in the slow cooker in a single layer as much as possible. Sprinkle them with the onion powder, garlic powder, smoked paprika, salt, and pepper.
Add the Sauce
Whisk 3/4 cup of the barbecue sauce with the chicken broth, Worcestershire sauce, and brown sugar. Pour it over the chicken. Save the remaining 1/4 cup of barbecue sauce for the end.
Cook
Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C) in the center and shreds easily. This matches the USDA safe minimum temperature for poultry. Avoid cooking much longer, since lean breasts dry out.
Shred and Toss
Move the chicken to a cutting board and shred it with two forks. Return it to the slow cooker and stir in the remaining 1/4 cup of barbecue sauce. Let it sit on warm for 10 minutes so the chicken absorbs the sauce.
How to Serve BBQ Chicken
Pile it on toasted buns with coleslaw and pickles, spoon it over baked potatoes, or use it in nachos, quesadillas, and salads. It also makes an easy rice bowl with corn and beans. For another take on barbecue chicken, try our slow cooker barbecue chicken wings or the BBQ chicken drumsticks.
How to Store and Reheat
Store leftover BBQ chicken in an airtight container with some of the sauce in the refrigerator for up to 4 days. Reheat in a skillet or the microwave with a splash of broth or water. Freeze in a zip-top bag for up to 3 months and thaw overnight in the fridge.
Tips and Variations
- Check the chicken early, since slow cookers vary. Breasts are done as soon as they reach 165°F.
- Use boneless, skinless chicken thighs for extra-juicy meat, and cook them a little longer.
- Add a splash of apple cider vinegar if your barbecue sauce is very sweet.
- Add sliced onions to the bottom of the slow cooker for extra flavor.
- Stir a little cornstarch slurry into the sauce on high for 15 minutes if you want a thicker sauce.
- Smoky grilled flavor is also great in our Traeger BBQ chicken.
- Want a Tex-Mex option from the same pot? Try the slow cooker chicken fajitas.
FAQ
How long does BBQ chicken take in the slow cooker?
Boneless breasts need about 3 to 4 hours on low or 2 to 3 hours on high. Stop when they reach 165°F and shred easily.
Can I cook it from frozen?
It is safer to thaw chicken first. Frozen chicken takes too long to heat through in a slow cooker.
Why is my BBQ chicken dry?
Most often it cooked too long. Breasts are lean, so check early and shred as soon as they hit 165°F. Stirring the shredded chicken back into the sauce also helps.
Do I need to add liquid?
A little broth helps keep the chicken moist and thins the sauce slightly. The chicken also releases juices as it cooks.
Can I use chicken thighs?
Yes. Boneless, skinless thighs are more forgiving. Cook them for about 3 to 4 hours on high or 5 to 6 hours on low.
Slow Cooker BBQ Chicken Breasts
Ingredients
Main Ingredients
- 2 lb boneless, skinless chicken breasts about 4 breasts
- 1 cup barbecue sauce divided
- ½ cup chicken broth
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt and black pepper to taste
Instructions
Cooking
- Place the chicken in the slow cooker and sprinkle with the onion powder, garlic powder, smoked paprika, salt, and pepper.
- Whisk 3/4 cup of the barbecue sauce with the chicken broth, Worcestershire sauce, and brown sugar. Pour over the chicken and reserve the remaining 1/4 cup of sauce.
- Cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours, until the chicken reaches 165°F (74°C) and shreds easily.
- Move the chicken to a cutting board and shred with two forks.
- Return the chicken to the slow cooker, stir in the remaining 1/4 cup barbecue sauce, and let it sit on warm for 10 minutes before serving.
