This Crockpot BBQ chicken recipe is incredibly easy but oh so tasty. Juicy shredded chicken thighs covered in your favourite BBQ sauce – yum!
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Make the best BBQ chicken in your Crockpot
Every since I did my first pulled chicken in my Crockpot, I have never wanted to make it any other way. The same goes for my favourite shredded BBQ chicken. It’s just too easy! Dump chicken and BBQ sauce in your Crockpot, forget about it for a few hours, and it’s basically ready to eat. The meat is perfectly juicy every time, you don’t have to worry about the chicken drying out or burning, and you have your whole stove top and oven available to make any side dish you want. Perfect!
Juicy slow cooker BBQ chicken thighs
Life is too short to eat dry chicken, and luckily this recipe guarantees juicy, tender chicken every time. The trick is to use bone-in skin-on chicken thighs. We remove the skins and bones when we shred the chicken at the end, but leaving them in during cooking gives the chicken an incredible amount of flavour that you don’t want to pass up. You could use chicken breasts for this recipe as well, however I find that they tend to dry out quite easily in the slow cooker. If using chicken breasts, make sure to only cook it for 1-3 hours.
What to serve with shredded BBQ chicken
This is such a versatile dish! You can serve Crockpot BBQ chicken as a main on its own with rice, a nice salad or roasted potatoes. You can add it to pizza, tacos, quesedillas, nachos, on baked potatoes, in sandwiches or on loaded fries. The possibilities are endless! You can also make large amounts of BBQ chicken to keep in the fridge for a few days. Make one batch of chicken, and use it in multiple meals through the week. Easy meal prep!
Leftover Crockpot BBQ chicken thighs
Stored in an airtight container, Crockpot BBQ chicken will last 3 to 4 days in the fridge. You can also freeze it for up to 3 months. Shredded BBQ chicken is very convenient for meal prep, and leftovers can be portioned out through the week. Reheat the leftover chicken on the stove top or in the microwave until piping hot before serving.
Other slow cooker chicken recipes:
Crockpot BBQ chicken
- 1.1 kg chicken thighs with bones and skins
- 300 ml BBQ sauce
- Add chicken thighs and 200 ml BBQ sauce to a slow cooker. Stir to make sure that the chicken thighs are completely covered in the sauce. Cook on high for 2-4 hours, or on low for 4-6 hours, or until the middle of the chicken thighs has reached a temperature of 75°C or 165°F.
- Remove the chicken from the Crockpot, and discard the sauce and juice left in the slow cooker. Use two forks to shred the chicken, and add the meat to a bowl. Discard the skins and bones.
- Pour the remaining 100 ml BBQ sauce over the shredded chicken, and stir to combine. Serve while warm.