The heat all over most of the U.S. this past week has been oppressive. It’s been so hot here in Southern California that the mere thought of turning on the grill to sweat even more while I make dinner holds absolutely no appeal. That’s a drag because it wouldn’t be summertime for our family without barbecue chicken. Thank goodness for one of my favorite pieces of kitchen gear, the crock pot!
Now we get to enjoy BBQ without me having to go outside and stand over the grill in 100 degree heat. All I do is place the chicken and sauce in the pot, coat it well, cover the lid and within 2 1/2 hours I’ve got chicken that’s so juicy and tender you won’t believe it takes so little effort.
You can absolutely make your own Basic BBQ Sauce to go with this recipe, but there are so many great varieties on the market containing great ingredients so you can save yourself even more time by using a bottled brand.
With the kids running around out of school and tons of summer activities to attend, I’d much rather be spending the few free moments I have with the little ones than in the kitchen. And this way, no matter how hot it is outside when you put this Crock Pot BBQ Chicken on the table, everyone inside your house will think you’re cool.
Crock Pot BBQ Chicken
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 cup BBQ sauce (recipe below!)
Instructions
- Place the chicken in a crock pot and pour in the bbq sauce to coat well.
- Cook on low for 2 1/2 hours.
- Save the juice from the bottom of the pot to make Shredded BBQ Chicken Sammies.
I want to make this for dinner but would like to incorporate some veggies into the mix. Any ideas of a veggie I should add with the chicken — or would that ruin the flavor? Thanks!!
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I’ve made this recipe twice this week with two different BBQ sauces and it has turned out great both times. Now I am hunting for other sauce options for chicken breasts in the crock pot. I assume a teriyaki sauce would work great but what about a pesto? Or some kind of lemon juice and garlic mixture? I would love to hear more recipes along this line. Thanks!
This was so simple yet so good. I used boneless, skinless chicken breast. They were still slightly frozen when I started, so I put them on high for 30 minutes then turned it to low and ended up cooking them about 3 hours longer, just because we had plans before dinner. They were so good! Made BBQ sandwiches with them.
Some said the boneless chicken is too dry, but I love it that way so this was perfect.
Thanks!
Not necessarily, for example, this recipe does not need water because of the juices of the chicken that comes out. The crock pot is just another pot but you just cook things at a different heat. Also if the recipe needs water, it will call for it- so no need to worry 🙂 If you used water to every recipe in the crock pot, it wouldn’t come out the way its supposed too
This might be a dumb question… but are you always supposed to cover the food in a crock pot with water? I JUST got a crock pot and have only used it once to make a roast. And I was under the impression that everything you cooked in it had to have water added to it. Sorry… I am a newbie!
One trick I use for cooking bone-in chicken pieces in the crockpot…crumple up several pieces of aluminum foil and place on the bottom of the pot. Then lay the chicken on top of it. The pieces are elevated about an inch and aren’t floating in the juices and falling apart on the bone. I do this with drumsticks that I coat in spices and they come out perfectly done! I do everything on low for anywhere from 7 to 9 hours…depending on what time I get home. I can’t wait to try it with the BBQ sauce!
Are they bone-in? I suggest cooking it on low for 3 hours, and depending on how big your crock pot is, rotate the chicken breasts from the bottom layer to the top so all the breast cook evenly.
I have 8 breasts instead of 4 and they have skin on. Should I just do it on high instead and for how long?
This recipe is so easy and so good. My husband likes dark meat and this comes out incredible with chicken thighs. I’ve never had enough leftovers to try anything else.
After using the original recipe several times and loving it, I tried using Hot Wing (aka Buffalo) sauce instead of BBQ sauce. What a winner! My toddler son and husband LOVED it! I cooked it longer so it fell off the bones, added a dab of lowfat cream cheese and melted cheddar on top, and wa-la. I can imagine tons of uses for the leftovers – Buffalo chicken tortillas, nachos, topping for baked potatoes … the list goes on and on. Thanks for the inspiration.
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What did I do wrong? The breasts were still on the medium rare (raw) side after 2.5+ hours. Is low the correct setting? I had to abandon my dinner plan because of the extended cooking time. =^(
This took WAY longer in my crock pot–the breasts were not done after 2.5 hours and I had to turn the pot up to high for an hour and eventually just put them on the grill…still turned out good, just took forever…
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