Slow Cooker BBQ Chicken

5 from 5 votes

Slow cooker BBQ chicken is perfectly seasoned, cooked until tender and juicy and coated in a rich, deeply flavored BBQ sauce. This recipe is easy to prep and there are so many ways you can serve it up!

Prep Time15

Cook Time6

Total Time6 15

Yield: 8 servings

Ingredients

For the chicken:

3 lbs. boneless, skinless chicken breasts (or sub chicken thighs or use 10 chicken legs, skin removed)
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper

For the sauce:

2 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 ½ cups ketchup
½ cup low sodium chicken broth
¼ cup packed light brown sugar
¼ cup molasses
½ teaspoon hot sauce

Instructions

Season the chicken with the smoked paprika, salt and pepper. Place in the slow cooker insert.
In a large skillet, melt the butter over medium heat. Add the onion and sauté for 3-4 minutes, until softened. Add the garlic and sauté 1 minute more.
Add the remaining sauce ingredients to the skillet and stir well to mix. Pour the BBQ sauce over the chicken in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is cooked through.
Remove the chicken breasts, shred or chop the chicken and return the chicken to the slow cooker to mix into the sauce.
Serve hot and enjoy!

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Notes

Chicken: I use and prefer boneless, skinless chicken breasts for this recipe. They shred up beautifully once cooked and taste great with the sauce. You can also use chicken legs - I’ve done that before too - just make sure to remove the skin before adding them to the slow cooker.

Paprika: I love the smoky flavor from using the smoked paprika, but you could substitute regular paprika in a pinch.

Onion: This is finely chopped and by the time the whole thing cooks all together, they melt right into the sauce.

Molasses: This adds a deep, rich flavor and a different type of sweetness. I don’t recommend omitting or substituting it.

Store-bought BBQ sauce: You can definitely use store-bought bottled BBQ sauce instead of making it from scratch for this recipe. But I highly recommend a few additions to season it up nicely. Here's what to do: Season the chicken as directed and add to the slow cooker. Sauté the onion and garlic in a skillet as directed. Add 1 ½ cups of bottled BBQ sauce and add 2 tablespoons brown sugar and 1 tablespoon Worcestershire sauce to the skillet, mixing well to combine everything. Pour that sauce over the chicken and cook as directed.

Leftovers: Leftover BBQ chicken, once cooled, can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave.

Freeze: This chicken freezes beautifully! Once cooled, transfer the chicken to a freezer-safe bag or container. Make sure to label and date it. Freeze for up to 5 months. Thaw in the fridge overnight before reheating and enjoying.

See the blog post above for serving ideas.

Nutrition

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