Ben Kenwood December 21, 2025

This post may contain affiliate links, please see our Disclosure for details.

Crockpot BBQ Chicken

Name: Crockpot BBQ Chicken
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts; 1 1/4 cup barbecue sauce; 1/2 cup Italian dressing; 2 tbsp Worcestershire sauce; 1/4 cup light brown sugar; 1 tbsp garlic powder; 1 tbsp onion powder; Salt and black pepper, to taste

Jump to Recipe·Print Recipe

There is something irresistible about a slow cooked pot of BBQ, the house warming with a sweet, smoky aroma as the sauce bubbles and the chicken becomes impossibly tender. Crockpot BBQ Chicken is the kind of recipe you lean on for busy weeknights, casual gatherings, or when you want a no-fuss dinner that still feels like comfort. Serve it piled high on soft buns for sandwiches, spooned over rice, or folded into quesadillas for a quick weeknight treat like these BBQ chicken quesadillas, and watch it disappear in minutes.

What Makes This Special

This version of Crockpot BBQ Chicken shines because it keeps things straightforward, but never bland. A simple mix of barbecue sauce, Italian dressing, Worcestershire, and a touch of brown sugar creates a glossy, flavorful braising liquid that gently coaxes moisture and flavor into every bite. The slow cooker does the heavy lifting, turning ordinary boneless, skinless chicken breasts into tender, shreddable perfection that soaks up sauce and seasonings.

Reasons to love it

Hands off cooking, great for busy days and dinner parties
Sweet, tangy sauce that clings to every shred
Endless uses, from sandwiches to salads and tacos

The result is comfort food that still feels modern, useful, and flexible enough to dress up or keep simple, depending on your plans.

Ingredients and Key Notes

These ingredients build a balanced sauce, provide savory depth, and season the chicken so every bite is satisfying. You can swap the barbecue sauce for a milder or spicier brand if you prefer, and reduce the brown sugar if you want less sweetness.

2 lbs boneless, skinless chicken breasts, with fat trimmed off
1 1/4 cup barbecue sauce (We love sweet Baby Ray’s Honey BBQ)
1/2 cup Italian dressing (I use this fat-free one)
2 tbsp Worcestershire sauce
1/4 cup light brown sugar (can reduce to 1/8 cup or omit if you prefer it less sweet)
1 tbsp garlic powder
1 tbsp onion powder
salt and black pepper, to taste

Notes

If you like a smokier profile, choose a smoky barbecue sauce or add a teaspoon of smoked paprika.
Using a fat-free Italian dressing cuts calories and still adds a tangy, herby brightness.
Trim visible fat from the chicken so the sauce stays silky and not greasy.

How to Cook Crockpot BBQ Chicken

Liberally spray the inside of a large crockpot or slow cooker with non-stick cooking spray, or for less mess, use one of these awesome disposable liners. This step saves cleanup and keeps the sauce from sticking to the pot, especially if you plan to caramelize any leftover sauce later.
Season your trimmed boneless, skinless chicken breasts with salt, pepper, onion powder, and garlic powder, and place in the bottom of your crockpot. Press the breasts flat enough so they sit in a single layer, this helps them cook evenly and soak in the sauce.
In a medium size mixing bowl, add barbecue sauce, Italian dressing, light brown sugar, and Worcestershire sauce. Whisk until combined, the mixture should look glossy and pourable, with a slightly sweet aroma from the sugar.
Pour mixture evenly over chicken breasts, place the lid on the crockpot, and cook on high for 2.5-3 hours or low for 5-6 hours. As it cooks you will notice the sauce bubbles quietly and the kitchen fills with a warm, tangy scent.
Use this meat thermometer to ensure chicken is cooked to 165 degrees internal temperature. Insert into the thickest part of the breast, if it reads 165 degrees the chicken is safe and ready to shred.
Once fully cooked, you can either serve whole or use two forks to shred chicken, the meat should pull apart like soft ribbons and be saturated with sauce. I like to shred it right in the crockpot to soak up all the extra chicken marinade and BBQ sauce, the texture becomes silky and juicy.
Taste the shredded chicken, adjust seasoning with salt and pepper if needed, and if you want a thicker sauce, remove the lid and cook on high for 20 to 30 minutes to reduce and concentrate the flavors. You can also reserve a little sauce to brush on buns for extra gloss.
Serve on buns for delicious BBQ pulled chicken sandwiches or serve on pizza, salad, tacos, nachos, over rice, or by itself. Enjoy the smoky sweetness, the tender texture, and the bright tang from the Italian dressing that keeps each bite lively.

Prep ~ 10 minutes, Cook ~ 3 hours on high or 5 to 6 hours on low, Total ~ 3 hours 10 minutes on high, Servings ~ 6, Kcal ~ 420 per serving

Make-Ahead and Prep Tips

You can do quite a bit ahead of time to make dinner effortless. Mix the sauce up to 24 hours in advance and store it covered in the fridge, that lets the flavors meld and saves time when you are ready to cook. Season the chicken and place it in a sealed container for up to 24 hours before cooking if you like, this helps the salt and spices penetrate the meat.

If you plan to host, cook the chicken the day before and refrigerate it in the sauce, then gently reheat on low in the crockpot for an hour before serving. For parties, keep a small slow cooker on warm with the pulled chicken, that keeps it moist and ready for guests without overcooking.

How to Store Leftovers

Refrigerate leftover Crockpot BBQ Chicken in an airtight container for up to four days. Keep the chicken covered in its sauce to preserve moisture and flavor, the sauce acts as a protective layer that prevents drying. Freeze portions in freezer safe containers or heavy duty freezer bags for up to three months, leaving a little headroom if you use rigid containers because the sauce will expand slightly.

Reheating tips

For the fridge, reheat gently in a saucepan over low heat, stirring occasionally, until warmed through and steaming, this helps prevent drying out.
For the oven, spread chicken in a baking dish, add a splash of water or extra barbecue sauce, cover with foil, and bake at 300 F until warm, about 20 minutes.
For the microwave, use short bursts of 30 to 45 seconds, stirring between intervals, to evenly heat and preserve texture.

Freshness cue

If the chicken smells sour or off, or if the sauce has an unusual color, discard it for safety.

Perfect Pairings

Serving Ideas

Soft brioche or potato buns, toasted and buttered, for classic pulled chicken sandwiches.
Crisp coleslaw on top of the chicken, for a crunchy, cool contrast to the warm, saucy meat.
Steamed white rice or brown rice, to soak up the extra sauce and turn the dish into a satisfying bowl.
Cornbread or grilled corn on the cob, for a slightly sweet, rustic accompaniment.
A bright, herb-forward sauce like aji verde goes surprisingly well, try pairing with this creamy green sauce for a Peruvian twist by following this creamy green sauce recipe.

Each of these companions highlights different elements of the chicken, from texture to acidity, so you can tailor the meal to the mood of the evening.

Make It Your Own

Spicy Kick Add 1 to 2 teaspoons of your favorite hot sauce or a chopped jalapeno to the sauce mix for heat. Taste before adding more, because some barbecue sauces already pack heat.
Honey Citrus Twist Stir in a tablespoon of honey and a teaspoon of lemon or orange zest to brighten the sauce with citrus notes, it plays well with the sweet barbecue base.
Smoky Chipotle Swap half the barbecue sauce with a chipotle barbecue or add a teaspoon of chipotle powder for a smoky, layered heat that is rich and satisfying.
Creamy Finish For a richer, saucier plate, stir in a few tablespoons of Greek yogurt or sour cream after shredding, it softens the acidity and creates a creamy coating that clings to the meat.
Low Sugar Option Reduce the brown sugar to 1/8 cup or omit it entirely, and choose a low sugar barbecue sauce to keep overall sweetness minimal without losing depth.
Herb Fresh Additions Fold in chopped cilantro, parsley, or green onions just before serving, the fresh herbs brighten the dish and add a pop of color.
Sandwich Build Ideas Layer sliced pickles, sharp cheddar, and a smear of mayonnaise under the pulled chicken for a classic diner style sandwich experience.
Vegetarian Swap If you want a vegetarian version, use shredded jackfruit in place of chicken and follow the same sauce and cooking method on the stovetop, simmering until the jackfruit is tender and well coated.

These ideas let you highlight sweetness, heat, texture, or freshness depending on what you crave, and they all keep the core method simple.

Pro Tips for Best Results

Temperature target Always ensure chicken reaches 165 F internal temperature to be safe and juicy, check the thickest part.
Even spacing Place breasts in a single layer when possible, this allows them to cook evenly and fully absorb the sauce.
Shred while warm Shred the chicken while it is hot, it pulls apart easily and absorbs sauce better than cold meat.
Sauce balance Taste the sauce before you finish, adjust with a pinch of salt, a squeeze of lemon, or a touch more brown sugar to hit your preferred balance.
Reduce for thickness If your sauce is thin, remove the lid and cook on high for 20 to 30 minutes to reduce it, stirring occasionally to prevent burning.
Leftover transformation Use leftover chicken in tacos, salads, quesadillas, or on pizza, the versatility keeps meals interesting.

Frequently Asked Questions

What kind of barbecue sauce works best A thicker, slightly sweet barbecue sauce pairs well because it clings to the chicken and caramelizes slightly when you reduce it. You can choose a smoky, honey, or spicy sauce according to your personal taste.

Can I use chicken thighs instead of breasts Yes, boneless skinless chicken thighs work beautifully, they are more forgiving and remain extra juicy due to higher fat content. Reduce cooking time slightly if the thighs are smaller, but use a thermometer to confirm 165 F internal temperature.

Do I need to brown the chicken before slow cooking No searing is required for this recipe because the slow cooker develops deep flavor as the sauce concentrates, and the convenience is part of the appeal. If you want a little extra caramelized flavor, you can sear the breasts quickly in a hot skillet for a minute or two per side before adding them to the crockpot.

How do I prevent the chicken from tasting bland Be sure to season the chicken liberally with salt and the specified spices before cooking, and taste the sauce after shredding to adjust seasoning. A splash of vinegar or a squeeze of lemon at the end can lift the flavors if the sauce feels flat.

Can I double this recipe for a crowd Yes, just use a larger slow cooker and make sure the chicken pieces are not stacked too tightly, allow some space for heat circulation. Cooking time may increase slightly, so monitor temperature and aim for 165 F internal.

Is it safe to cook frozen chicken in the crockpot It is not recommended to cook frozen chicken in a slow cooker because it can stay in a temperature range that allows bacteria to grow before reaching a safe temperature. Thaw chicken in the refrigerator overnight for best and safest results.

How can I make the sauce thicker for sandwiches After shredding, remove the lid and cook on high for 20 to 30 minutes to reduce and thicken the sauce, or transfer some sauce to a saucepan and simmer until it reaches the desired consistency, then return it to the shredded chicken.

Final Thoughts

Crockpot BBQ Chicken is a weeknight hero and a party pleaser, a recipe that rewards simple prep with deeply satisfying results. With tender, saucy chicken that adapts to sandwiches, bowls, and snacks, it becomes a go to for busy cooks who still want big flavor. Try it this week, tuck away the leftovers for quick lunches, and enjoy how easily it brings people together around the table.

Crockpot BBQ Chicken

Author: anastasia-rice
Total Time: 190 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Print Recipe

Description

Easy slow-cooked BBQ chicken that turns tender and flavorful, perfect for sandwiches, rice, or quesadillas.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts
1 1/4 cup barbecue sauce
1/2 cup Italian dressing
2 tbsp Worcestershire sauce
1/4 cup light brown sugar
1 tbsp garlic powder
1 tbsp onion powder
Salt and black pepper, to taste

Instructions

Spray the inside of a large crockpot with non-stick cooking spray.
Season chicken breasts with salt, pepper, onion powder, and garlic powder, and place in the crockpot.
Whisk together barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce in a bowl.
Pour sauce mixture over chicken breasts and cover the crockpot.
Cook on high for 2.5-3 hours or low for 5-6 hours, until chicken reaches 165°F internal temperature.
Shred the chicken with two forks and let it soak in the sauce, or serve whole.