The Best Crockpot Barbecue Chicken

This crockpot barbecue chicken is the best there is! It has just the right balance of tangy, smokey, and sweet flavor without being overpowering. Plus, it only takes 5 minutes to put together.

I’ve always been a huge fan of slow cooker meals! The late afternoon/early evening is always the busiest time of day in our family, and trying to put together dinner on top of everything going on is really stressful–so being able to put dinner together earlier in the day and let it slow cook is always really helpful.

I have lots of other slow cooker meals on my blog, if you’re looking for more options to add to your meal rotation! Try out Mom’s Slow Cooker Tortilla Soup, Vegetarian Tortellini Soup, or Chicken Tikka Masala!

Crockpot barbecue chicken hasn’t always been a favorite of mine…

Hear me out–any crockpot chicken can be tricky. Most recipes say to slow cook chicken on low for 6-7 hours or on high for 3-4 hours. Typically, at least in MY crockpot, (for others this may not be the case) the meat turns out super tough when I cook it for that long.

I recommend cooking the chicken on low for 4-5 hours–mine typically cooks just right in 4, if not less! This results in tender, fall-apart chicken. As long as chicken reaches an internal temperature of 165° F, it’s good to go! If you can easily shred the meat, then it’s done cooking–undercooked chicken doesn’t shred so easily.

To sum it up, make sure to check the barbecue chicken at about 4 hours to ensure it isn’t overcooked! You’ll end up with super tender, soft meat that isn’t stringy at all.

This chicken goes great with almost any side dish or salad. Try it out served on a bun, with a side of potatoes, or some veggies! Add this recipe to your meal rotation and you won’t be disappointed!

The Best Crockpot Barbecue Chicken

Recipe by Maddie Saxey
5.0 from 1 vote




Prep Time


Cooking Time




  • 2 1/2 lb chicken breast

  • 2 1/2 cup barbecue sauce (Sweet Baby Rays Original)

  • 1 Tbsp Worcestershire sauce

  • 2 Tbsp apple cider vinegar

  • 1/4 cup brown sugar

  • 2 tsp minced garlic

  • 1 tsp onion powder

  • 1 tsp smoked paprika

  • 1 tsp fine sea salt

  • 1/2 tsp ground black pepper


  • Add the barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, minced garlic, onion powder, smoked paprika, salt, and pepper to the crockpot. Whisk the ingredients together until well combined.
  • Add the chicken to the crockpot and spoon the sauce on top of the chicken until completely covered.
  • Cover with the lid and cook on low for about 4-5 hours.* When done, the meat should be very tender and easy to shred.
  • Shred the chicken and mix it back in the crockpot with the sauce. Serve on toasted buns, or however you prefer. Enjoy!


  • This isn’t a typo–the chicken should really only take 4-5 hours on low, depending on the thickness of the meat. Check on it right at 4 hours to see if it’s done!

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  1. We made this tonight for dinner – and it’s the perfect summer dinner! So yummy!

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