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Juicy Crockpot BBQ Chicken piled high on a soft hamburger bun, ready to serve.
Daniel

Crockpot BBQ Chicken

Tender, saucy pulled chicken that practically makes itself while you go about your day.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs boneless, skinless chicken thighs or a mix of thighs and breasts
  • 1 medium yellow onion thinly sliced
  • 3 cloves garlic minced
For the Sauce
  • 1.5 cups barbecue sauce your favorite brand
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar packed
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper freshly ground
For Serving
  • 6 brioche buns toasted, if desired
  • 2 cups coleslaw store-bought or homemade

Equipment

  • 4-6 quart slow cooker

Method
 

Prep
  1. Spread the sliced onion across the bottom of your slow cooker. Scatter the minced garlic on top. This creates a flavorful bed and prevents the chicken from sticking.
  2. In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and black pepper until smooth.
Assemble and cook
  1. Nestle the chicken thighs in a single layer over the onions. Pour the sauce mixture evenly over the chicken, turning each piece to coat. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken shreds easily with a fork.
  2. Transfer the cooked chicken to a cutting board. Use two forks to shred into bite-sized pieces, then return to the slow cooker and stir to combine with the sauce. Let it rest on WARM for 15 minutes so the meat soaks up all that flavor.
Serve
  1. Spoon the BBQ chicken onto toasted buns and top with a generous scoop of coleslaw. Serve extra sauce on the side for drizzling.

Notes

Chicken thighs stay juicier than breasts during long cooking - use them if you can. For a smokier flavor, add 1/4 tsp of liquid smoke to the sauce. Leftovers keep refrigerated for 4 days and freeze beautifully for up to 3 months.