Description

This Crock Pot Barbecue Chicken recipe is a simple, flavorful dish perfect for a hands-off meal. Tender boneless skinless chicken breasts are slow-cooked in a sweet and tangy barbecue sauce infused with apple cider vinegar, garlic powder, brown sugar, and optional crushed red pepper flakes for a mild kick. Ideal for busy days, this dish is cooked low and slow in a crock pot to achieve juicy, fall-apart chicken with a thick, sticky sauce. Serve it over rice, on sandwiches, or with your favorite sides for a tasty, comforting meal.

Ingredients

Scale

Chicken

4 to 6 boneless skinless chicken breasts

Sauce

1 bottle (18 ounces) barbecue sauce (we recommend ‘Sweet Baby Ray’s’ brand)
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1/4 to 1/2 teaspoon crushed red pepper flakes (optional, adjust to your heat preference)
1/4 cup brown sugar

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Instructions

Prepare the crock pot and chicken: Grease the inside of a large crock pot (7-quart size is ideal). Place the boneless skinless chicken breasts evenly in the bottom of the crock pot to ensure they cook uniformly.
Mix the barbecue sauce: In a medium bowl, combine the barbecue sauce, apple cider vinegar, garlic powder, and crushed red pepper flakes if using. Stir thoroughly to blend all the flavors together.
Coat the chicken: Pour the mixed barbecue sauce evenly over the chicken breasts in the crock pot. Then, sprinkle the brown sugar on top evenly to add sweetness and help thicken the sauce as it cooks.
Cook the chicken: Cover the crock pot with its lid and cook on low heat for 3 hours. This slow cooking method ensures the chicken becomes tender and absorbs the barbecue flavors deeply.
Thicken the sauce: In the last 30 minutes of cooking, remove the lid from the crock pot to allow excess water to evaporate and the sauce to thicken to a rich, sticky consistency.
Serve and enjoy: Once cooked, serve the barbecue chicken warm. It pairs beautifully with sides like rice, coleslaw, baked beans, or can be shredded for sandwiches.

Notes

You can adjust the crushed red pepper flakes based on your preferred spice level or omit them entirely for a milder flavor.
If you prefer a thicker sauce earlier, you can remove the lid during the final 45 minutes instead of the last 30.
Leftover barbecue chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Chicken can also be shredded after cooking for pulled chicken recipes.