Crockpot BBQ Chicken Recipe

There’s nothing quite like the smell of a home-cooked meal wafting through the house, especially after a long day of school runs, soggy football practice, and trying to decipher year 5 maths. My crockpot BBQ chicken recipe is a family favourite in our house and it’s a true lifesaver on those hectic weeknights. After years of tweaking and perfecting, this version is simple, flavourful, and the chicken is always falling-off-the-bone tender. You’ll get a comforting, delicious dinner with minimal effort, and the kids will actually ask for seconds. Promise!

Why This Recipe Works

This crockpot BBQ chicken recipe is more than just a tasty meal; it’s a solution for busy families. It’s a recipe that delivers big on flavour without demanding hours in the kitchen. Here’s why it’s a winner in our house:

• Effortless cooking: Simply toss everything into the crockpot, set it, and forget it. Perfect for those days when you’re juggling a million things.
• Child-approved: My two (especially the perpetually fussy one) devour this chicken. The sweet and tangy BBQ sauce is a guaranteed hit.
• Budget-friendly: This recipe uses readily available ingredients that won’t break the bank. I often buy chicken thighs when they are on special offer and freeze them for later.

Ingredients

• 1.5 kg chicken thighs (bone-in, skin-on or skinless – your preference)
• 250ml BBQ sauce (your favourite brand)
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

Ingredient Notes

Here’s a bit more detail on the ingredients. Feel free to adapt to what you have, but these little tips will help!

• BBQ Sauce: Use your favourite brand! I’ve tried everything from smoky to sweet, and they all work wonderfully. For the kids, I tend to lean towards a sweeter sauce, but a splash of hot sauce at the end for the grown-ups never goes amiss.
• Apple Cider Vinegar: This adds a lovely tanginess that cuts through the sweetness of the BBQ sauce. If you don’t have any, you can use white wine vinegar, but apple cider vinegar gives a slightly better flavour in my opinion.
• Smoked Paprika: This is key for adding a smoky depth of flavour. Don’t skip it! You can find it in most supermarkets these days, usually near the other spices.
• Chicken Thighs: I usually opt for bone-in, skin-on thighs because they stay incredibly moist and flavourful in the crockpot. But skinless thighs or even chicken breasts will work too, though you might want to reduce the cooking time slightly.

Step-by-Step Instructions

Alright, let’s get cooking! This really is easy-peasy.

1. Step 1: Prepare the chicken. Pat the chicken thighs dry with paper towels. This helps the seasoning stick. Season generously with salt and pepper. Don’t be shy!
2. Step 2: Make the BBQ sauce mixture. In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and onion powder. Give it a good stir to make sure everything is well combined.
3. Step 3: Combine chicken and sauce. Place the chicken thighs in the crockpot. Pour the BBQ sauce mixture over the chicken, ensuring each piece is well coated. I sometimes use tongs to turn the chicken around in the sauce to make sure it’s evenly covered.
4. Step 4: Cook. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken is done when it’s falling off the bone and easily shreds with a fork.
5. Step 5: Shred and serve. Once the chicken is cooked, use two forks to shred it directly in the crockpot. Give it a good stir to ensure all the shredded chicken is coated in the BBQ sauce. Serve hot with your favourite sides.

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks to make this recipe even easier and tastier. Here are my top tips:

• Don’t overcrowd the crockpot: If you’re doubling the recipe, use a larger crockpot or cook in batches. Overcrowding can lower the temperature and result in unevenly cooked chicken.
• For extra flavour, sear the chicken: If you have the time, sear the chicken thighs in a hot pan before adding them to the crockpot. This adds a lovely caramelised flavour.
• Thicken the sauce: If the sauce is too thin for your liking, remove the shredded chicken from the crockpot. Mix 1 tablespoon of cornflour with 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce in the crockpot and cook on high for 15-20 minutes, or until the sauce has thickened.
• Add a touch of heat: If you like a bit of spice, add a pinch of cayenne pepper or a dash of your favourite hot sauce to the BBQ sauce mixture.
• Kid-friendly tip: My little ones aren’t keen on big chunks of onion or garlic, so I always use powders for this recipe. It gives a lovely flavour without any unwanted textures.
• Make it ahead: You can assemble this recipe the night before. Just combine the chicken and sauce in the crockpot, cover, and refrigerate. In the morning, simply pop it in the crockpot and let it cook.
• Budget tip: Chicken thighs are usually cheaper than chicken breasts. They also stay incredibly moist in the crockpot, so they’re a win-win!

Storage & Meal Prep

This crockpot BBQ chicken is perfect for meal prepping and leftovers. Here’s how to store and reheat it:

• Storage: Store leftover shredded chicken in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 2-3 months.
• Reheating: Reheat the chicken in the microwave or in a pan on the hob over medium heat. Add a splash of water or chicken broth to keep it moist.
• Make-ahead: As mentioned earlier, you can assemble this recipe the night before and refrigerate it until you’re ready to cook.
• Batch cooking: This recipe is easily doubled or tripled for batch cooking. Make a big batch on the weekend and enjoy it throughout the week in sandwiches, salads, or wraps.

Substitutions & Variations

Want to mix things up a bit? Here are a few substitutions and variations you can try:

• Gluten-free: Use a gluten-free BBQ sauce. Many brands are naturally gluten-free, but always check the label to be sure. Worcestershire sauce can also contain gluten, so look for a gluten-free version or substitute with tamari.
• Dairy-free: This recipe is naturally dairy-free.
• Vegetarian: While this is a chicken recipe, you could adapt the sauce for pulled jackfruit, which makes a surprisingly good vegetarian BBQ “chicken”. I haven’t tried it myself, but I’ve heard great things!
• Honey BBQ Chicken: Substitute the brown sugar with honey for a slightly different flavour profile. My kids loved this version!
• Spicy BBQ Chicken: Add a chopped jalapeño or a pinch of cayenne pepper to the BBQ sauce mixture for a spicy kick.

Frequently Asked Questions

Can I use frozen chicken?

I wouldn’t recommend using frozen chicken directly in the crockpot. It can lower the temperature too much and potentially lead to uneven cooking. It’s best to thaw the chicken completely in the fridge before adding it to the crockpot. But if you’re in a pinch, ensure it’s fully defrosted!

How do I know when the chicken is done?

The chicken is done when it’s falling off the bone and easily shreds with a fork. You can also use a meat thermometer to check the internal temperature. It should reach 74°C (165°F).

Can I make this in an Instant Pot?

Yes, you can! Use the “Slow Cook” function on your Instant Pot. Follow the same instructions as for the crockpot, but reduce the cooking time to 4-5 hours on low or 2-3 hours on high. Ensure your Instant Pot lid is vented.

What if my sauce is too thin?

If the sauce is too thin for your liking, remove the shredded chicken from the crockpot. Mix 1 tablespoon of cornflour with 2 tablespoons of cold water to create a slurry. Stir the slurry into the sauce in the crockpot and cook on high for 15-20 minutes, or until the sauce has thickened. I find this makes it stick to the chicken much better!

Will my kids like this?

In my experience, most children absolutely love this! The sweet and tangy BBQ sauce is a real crowd-pleaser. Just make sure to remove any bones before serving it to younger children. I also cut the chicken into smaller pieces for easier eating.

Can I scale this recipe for a larger family?

Absolutely! This recipe is easily doubled or tripled to feed a larger crowd. Just make sure you have a large enough crockpot to accommodate all the ingredients.

Serving Suggestions

This crockpot BBQ chicken is incredibly versatile and pairs well with a variety of sides. Here are a few of our favourite ways to serve it:

• Classic BBQ: Serve it on toasted buns with coleslaw and pickles for a classic BBQ sandwich.
• Loaded Baked Potatoes: Top baked potatoes with shredded BBQ chicken, cheese, sour cream, and chives.
• Salads: Add shredded BBQ chicken to your favourite salad for a protein-packed meal.
• Wraps: Fill tortillas with shredded BBQ chicken, lettuce, tomato, and cheese for a quick and easy lunch.
• Sides: Serve with cornbread, mac and cheese, or green beans for a complete meal.

Portion sizes really depend on the age and appetite of your family. My two can easily polish off a good portion with a side of buttery mash. I think about 200g of shredded chicken per person is a good starting point.

And there you have it – my go-to crockpot BBQ chicken recipe that’s guaranteed to be a hit with the whole family. It’s a simple, delicious, and stress-free way to get a comforting meal on the table, even on the busiest of weeknights. I really hope you give it a try – and don’t forget to let me know what you think in the comments below! I love hearing your feedback, and I’m always looking for new ways to improve my recipes. If you enjoyed this, be sure to browse my other family-friendly recipes at FamiliesRecipes.com. Happy cooking

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