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Crockpot BBQ Chicken (Homemade BBQ Sauce)

Juicy, fall-apart chicken smothered in a homemade BBQ sauce that comes together in minutes. No bottled sauce needed.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Serving Size 6

Ingredients

  • 2 1/2 pounds lbs boneless skinless chicken breasts or thighs
  • 1 cup ketchup
  • 1/3 cups apple cider vinegar
  • 3 tablespoons brown sugar packed
  • 2 tablespoons honey or maple syrup
  • 1 tablespoons Worcestershire sauce
  • 1 teaspoons smoked paprika
  • 1 teaspoons garlic powder
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons dry mustard
  • 1/2 teaspoons cayenne pepper optional
  • 1 teaspoons salt
  • 6 brioche buns for serving
  • 1/2 cups coleslaw for topping, optional

Instructions

  • Make the BBQ sauce: In a bowl, whisk together 1 cup ketchup, 1/3 cups apple cider vinegar, 3 tablespoons brown sugar, packed, 2 tablespoons honey or maple syrup, 1 tablespoons Worcestershire sauce, 1 teaspoons smoked paprika, 1 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons dry mustard, 1/3 teaspoons cayenne pepper (optional), and 1 teaspoons salt. Taste and adjust — this is your homemade BBQ sauce!
  • Add chicken to crockpot: Place 2 1/2 pounds lbs boneless skinless chicken breasts or thighs in the crockpot and pour the BBQ sauce over the top, turning to coat.
  • Slow cook: Cook on LOW for 6–7 hours or HIGH for 3-4 hours.
  • Shred and serve: Shred the chicken directly in the crockpot and stir it into the sauce. Serve on 6 brioche buns (for serving) topped with 1/2 cups coleslaw (for topping, optional), over rice, or baked potatoes.

Notes

Sauce consistency: If you want a thicker sauce at the end, pour the crockpot liquid into a small saucepan and simmer for 10 minutes to reduce, then pour back over the chicken. 
Serving ideas: Pile onto brioche buns with coleslaw, serve over baked potatoes, or use in quesadillas. 
Freeze it: Shredded BBQ chicken freezes great — store in zip-lock bags with some sauce for up to 3 months.