Crockpot BBQ Chicken is sweet, saucy, and melt-in-your-mouth tender. Pile it on a bun with crunchy slaw!
Crockpot BBQ Chicken
BBQ Chicken is one of my favorites, and my family loves it too. We usually make it on the grill or smoker, but sometimes I want something easier—or it’s too cold to grill.
That’s where the slow cooker comes in! I used my favorite BBQ sauce as a starting point and made a simple version right in the slow cooker. I love using chicken thighs because they have just enough fat to stay tender and taste amazing after slow cooking.
If you can, use a slow cooker with a built-in thermometer probe—it makes sure the chicken is always cooked perfectly, juicy, and never dry!
Ingredients
Here’s what you’ll add to the slow cooker:
- Ketchup and BBQ Sauce add sweetness, smooth texture, and smoky flavor.
- Chicken Broth, Mustard, Worcestershire Sauce, and Apple Cider Vinegar keep the chicken moist and balance the sweetness with some tang.
- Garlic and Onion Powder, Ground Cumin, and Paprika bring flavor!
- Chicken Thighs stay juicy and tender in the slow cooker, plus they’re easy to shred.
This Crockpot BBQ Chicken is amazing straight from the slow cooker, but pile it on a bun with slaw and creamy avocado, and it’s on a whole new level!
Crockpot BBQ Chicken Serving Ideas
My favorite way to enjoy this BBQ Chicken:
- Start with sturdy buns (brioche is my go-to) and butter them before toasting.
- Thinly slice a ripe avocado and gently smash it onto the bottom bun.
- Pile on the saucy Crockpot BBQ Chicken and top with slaw.
To keep it easy (because this is a crockpot recipe!), I make a quick slaw with similar ingredients to the BBQ sauce. You might recognize this slaw from my hot honey chicken bowls!
Not into BBQ sandwiches? Try these ideas:
- Make a BBQ chicken wrap.
- Add it to a BBQ chicken salad.
- Turn it into BBQ chicken tacos.
- Serve it over rice.
What To Serve With Crockpot BBQ Chicken
- Potato Salad is my favorite BBQ side!
- Baked Beans are sweet, smoky, and pair perfectly.
- Corn on the Cob, pickle spears, or potato chips make easy sides.
- Sweet Potato or French Fries are always a crowd-pleaser with sandwiches.
- Pasta Salad is a fun and classic BBQ side.
Storage
How to Store Crockpot BBQ Chicken
- Chicken store in the fridge for 3-5 days and reheat in a skillet or microwave.
- Slaw keep in a separate container and use within 1-2 days.
- Buns store in a sealed bag and toast fresh when ready to use.
- Avocado slice fresh right before serving to avoid browning.
More Easy Slow Cooker Recipes
- Crockpot Cowboy Casserole with Italian sausage
- Shredded Beef Enchiladas using a chuck roast
- Mississippi Pot Roast served over mashed potatoes
- Chicken Corn Chowder with black beans
- Cafe Rio Sweet Pork Recipe with a creamy cilantro-lime sauce
BBQ Chicken Sandwich
Equipment
- Slow Cooker 6-quart
- Pan or griddle
Ingredients
Chicken
- 1/2 cup ketchup
- 1/2 cup BBQ sauce
- 1/4 cup chicken broth
- 1-1/2 teaspoons Worcestershire sauce
- 1-1/2 teaspoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1-1/2 pounds boneless skinless chicken thighs
Slaw
- 1/2 cup mayo
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or white sugar
- 3 cups finely shredded red cabbage
- 1 cup shredded carrots
For Serving
- 4 buns plus softened butter
- 1 large ripe avocado optional
Instructions
- Add all chicken ingredients (except chicken thighs) to a slow cooker. Whisk until smooth. Trim only the large pieces of fat or gristle from the chicken thighs (no need to remove everything). Place thighs in the slow cooker, flip to coat in the sauce, and arrange in an even layer with the smooth side down. Cook on low for 4–6 hours or high for 2–3 hours.
- Once done, remove the chicken, shred with two forks, and stir it back into the sauce.
- Slaw: In a large bowl, whisk together mayo, mustard, vinegar, and honey until smooth. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Add cabbage and carrots, then use tongs to toss until well coat. Chill until serving. Toss again before adding to sandwiches.
- Spread softened butter (just add to taste) on the insides of the buns. Toast on a skillet or griddle over medium heat until golden.
- Add sliced avocado (if using) to the bottom bun. Use a slotted spoon to add the saucy chicken, then top with slaw. Add the top bun and enjoy immediately!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made using an instapot?
I haven’t personally tested this recipe using an instant pot hopefully someone else can chime in!
If I wanted to double this recipe, would I add additional cooking time?
Yes I think you’d probably need a bit more cooking time; maybe 30 minutes to an hour? I’d just test the thighs with a meat thermometer if you have one!
One of the best burger recipe.
Yay!! Love hearing that! Thanks Troy 🙂