Crockpot BBQ Chicken is sweet, saucy, and melt-in-your-mouth tender. Pile it on a bun with crunchy slaw!
author’s note
The Juiciest Crockpot BBQ Chicken!
BBQ Chicken is one of those meals my whole family gets excited about. We make it on the grill and smoker a lot, but there are plenty of nights when I don’t want to deal with either. Sometimes it’s freezing outside, sometimes we’re busy, and sometimes I just want dinner cooking without having to think about it.
That’s how this Crockpot BBQ Chicken came together.
I built the sauce from my favorite BBQ flavors, using a mix of ketchup, BBQ sauce, broth, vinegar, mustard, Worcestershire, and spices instead of a full bottle of sauce. It still delivers all the BBQ flavor, but tastes more homemade.
I use chicken thighs because they stay tender in the slow cooker and shred easily without drying out.
Once cooked, I shred the chicken back into the sauce. You can serve it as-is, but I love it piled on a buttered toasted bun with crunchy slaw and sliced avocado—toppings that take it over the top.
Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Chicken thighs | Trim off large pieces of fat or gristle, but don’t worry about removing every bit of fat. |
| BBQ sauce | Use one you already know you love. The flavor will come through in the finished chicken, so this isn’t the place for a bottle you don’t enjoy on its own. |
| Ketchup | Gives the sauce body, sweetness, and a smooth tomato base. |
| Seasonings | Cumin, paprika, garlic powder, and onion powder all work together to build a balanced smoky BBQ flavor. |
| Worcestershire & apple cider vinegar | Apple cider vinegar and Worcestershire sauce add tang and depth to the sauce. |
| Chicken broth | Loosens the sauce enough for slow cooking without making it overly heavy. |
How To Make Crockpot BBQ Chicken
- Make the sauce: Whisk the BBQ sauce ingredients together in the slow cooker.
- Add chicken: Add the chicken thighs and turn to coat in the sauce.
- Slow cook: Cook on low for 4 to 6 hours or high for 2 to 3 hours.
- Shred: Remove the chicken, shred it, then stir it back into the sauce.
- Serve: Pile onto toasted buns with slaw (You might recognize this slaw from my hot honey chicken bowls!) and avocado, or serve however you like.
Not into BBQ sandwiches? Try these ideas:
- Make a BBQ chicken wrap.
- Add it to a BBQ chicken salad.
- Turn it into BBQ chicken tacos.
- Serve it over rice.
chelsea’s recipe tip
What To Serve With Crockpot BBQ Chicken
- Potato Salad is my favorite BBQ side!
- Baked Beans are sweet, smoky, and pair perfectly.
- Corn on the Cob, pickle spears, or potato chips make easy sides.
- Sweet Potato or French Fries are always a hit.
- Pasta Salad is a fun and classic BBQ side.
Storage
- Chicken store in the fridge for 3-5 days and reheat in a skillet or microwave.
- Slaw keep in a separate container and use within 1-2 days.
- Buns store in a sealed bag and toast fresh when ready to use.
- Avocado slice fresh right before serving with the crockpot bbq chicken to avoid browning.
More Easy Slow Cooker Recipes:
BBQ Chicken Sandwich
Video
Equipment
- 6-quart Crock-Pot 6-quart
- Pan or griddle
Ingredients
- 1/2 cup ketchup
- 1/2 cup BBQ sauce
- 1/4 cup chicken broth
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1/2 pounds boneless, skinless chicken thighs
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or white sugar
- 3 cups shredded red cabbage
- 1 cup shredded carrots
- 4 buns plus softened butter
- 1 large ripe avocado optional
Instructions
- Add all chicken ingredients (except chicken thighs) to a slow cooker. Whisk until smooth. Trim only the large pieces of fat or gristle from the chicken thighs (no need to remove everything). Place thighs in the slow cooker, flip to coat in the sauce, and arrange in an even layer with the smooth side down. Cook on low for 4–6 hours or high for 2–3 hours.
- Once done, remove the chicken, shred with two forks, and stir it back into the sauce.
- Slaw: In a large bowl, whisk together mayo, mustard, vinegar, and honey until smooth. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Add cabbage and carrots, then use tongs to toss until well coat. Chill until serving. Toss again before adding to sandwiches.
- Spread softened butter (just add to taste) on the insides of the buns. Toast on a skillet or griddle over medium heat until golden.
- Add sliced avocado (if using) to the bottom bun. Use a slotted spoon to add the saucy chicken, then top with slaw. Add the top bun and enjoy immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made for my family last night; super good and am always loving a crockpot meat. The slaw and avocado on top were great!
I’m so thrilled this was a hit! Thanks Alison!
Have you ever tried to marinate and freeze or freezer after?
I’ve frozen after cooking and it worked great!
Can this be made using an instapot?
I haven’t personally tested this recipe using an instant pot hopefully someone else can chime in!
If I wanted to double this recipe, would I add additional cooking time?
Yes I think you’d probably need a bit more cooking time; maybe 30 minutes to an hour? I’d just test the thighs with a meat thermometer if you have one!
One of the best burger recipe.
Yay!! Love hearing that! Thanks Troy 🙂