Crockpot Bbq Chicken For Breasts Thighs Or Legs Wellplated Com

Moist, saucy, and brimming with that sweet ’n smoky BBQ flair, this slow cooker BBQ chicken is one of those prized and precious dinners in which a ridiculously simple recipe produces an extremely satisfying meal (especially when paired with Healthy Coleslaw). Just like this Shredded Chicken Sandwich recipe, this easy slow cooker BBQ pulled chicken recipe is freezer friendly, actually healthy (which is high in protein) with very little prep time. I realize that this recipe is quite a basic, dish BUT basic can be delicious—and EASY! Embrace the basic. Let’s make some crockpot BBQ chicken (which tastes fantastic served over Air Fryer Sweet Potato!). It will become one of the best recipes to have in your collection, I promise!

How to Make Slow Cooker BBQ Chicken

This crockpot BBQ chicken recipe uses three simple ingredients for maximum flavor. Here are 10 ways to use your pulled BBQ chicken: It’s the kind of back pocket dinner (like these Crockpot Ribs) that you and your family will want to make on repeat.

The Ingredients

Chicken. Every bite of the tender, juicy pulled BBQ chicken is coated in the sweet and sticky sauce, making it truly scrumptious and taste great! I used boneless, skinless chicken breast to keep things light, but you could use chicken thighs or legs instead (see “Recipe Variations” below for tips).

BBQ Sauce. The BBQ sauce keeps the chicken moist during cooking, and its flavor will appeal to everyone at your table.

Cornstarch. A cornstarch slurry thickens the sauce. Whisked in a bowl together cornstarch and water.

The Directions

Storage Tips

To Store. Store leftover BBQ shredded chicken in an airtight storage container in the refrigerator for up to 4 days.To Reheat. Gently rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.To Freeze. BBQ chicken can be stored in an airtight freezer-safe storage container in the freezer for up to 3 months.

Recommended Tools to Make this Recipe

Whisk. Perfect for stirring the sauce without making a mess.Saucepan. An ideal way to quickly thicken the sauce if you’d like to speed things along.Storage Containers. Perfect for make-ahead lunches, divvy up leftover crockpot bbq chicken into preportioned lunch containers.

Crockpot BBQ chicken, you may be basic but you are beautiful!

This recipe is based on two pounds of chicken, which for me was 3 medium/large breasts, but you can scale it up or down as needed.The average weight of 2 medium chicken breasts is 1 pound, but this can vary based on the size of your breasts.Smaller boneless, skinless chicken breasts weigh about 6 ounces each, medium chicken breasts weigh 8-10 ounces, and larger breasts can be 12 ounces or more. If your chicken is smaller, make sure to check it early.

Yes, it is possible to overcook chicken in a slow cooker, especially boneless, skinless chicken breasts, so keep an eye on it.

As a rule of thumb, I almost always cook boneless skinless chicken breasts on LOW for the best results. I find boneless chicken breasts, cooked on HIGH, tend to become dry, even if you check it early.However, legs and thighs can be cooked on HIGH with greater success due to their higher fat content.Whichever setting you choose, how long you should cook chicken in a crockpot will really depend upon your specific slow cooker. My slow cooker (I have this programmable one) tends to run pretty hot and cook things more quickly.For perfectly cooked, juicy chicken use an instant read thermometer like this. They are inexpensive and will say you from overcooking meat, fish, and more.Chicken is considered safe to eat at 165 degrees F. I typically pull mine out a few degrees early, as the temperature will continue to rise as it rests.

Here are some of my favorite alternative ways to prepare this Southern pulled chicken slow cooker recipe. To Use Chicken Thighs

For crockpot BBQ chicken thighs, follow the recipe just as written but adjust the slow cooking times.Two pounds of boneless, skinless chicken thighs should cook in 3 to 4 hours on HIGH or 5 to 6 hours on LOW.To the fans of slow cooker chicken thighs: Try this Crock Pot Teriyaki Chicken or this Crock Pot Bourbon Chicken recipe next.

To Use Chicken Legs

I suggest removing the skin first. Since this recipe is made in a slow cooker, the skin won’t have the nice, crisp texture that you’d get from making them in the oven.Cook the crockpot BBQ chicken legs on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.Thicken the sauce as directed, but leave the chicken legs whole. Return to the sauce to rewarm when ready to serve.

To Make in the Instant Pot Note that the sauce will not be as thick as with the slow cooker method, due to needing to add chicken broth to prevent the burn warning. (I haven’t tried crockpot BBQ chicken wings, but if you decide to experiment with them, I’d love to hear how it goes! Alternatively, you may try these Air Fryer Chicken Wings).