Barbecue Chicken Breasts in the Crock Pot
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Tangy, sweet, and packed full of protein, Slow Cooker Barbecue Chicken Breasts are a perfect easy meal for busy weeknight dinners!
This easy slow cooker recipe is only four ingredients. Make a double batch and have several cook-once-eat-twice type meals.
Why Make Barbecue Chicken Breasts in the Slow cooker
- Easy– With only 4 ingredients, you can’t beat the ease of a slow cooker meal. Toss in the ingredients, set the timer, and move on with the rest of your day.
- Healthy– While the recipe does call for a cup of soda and barbecue sauce, these ingredients are more of a flavor enhancer as you are only eating the lean chicken breast. (Although if you shred the chicken, you will use a bit of the cooking liquid to keep the chicken moist.)
- Tasty- Who doesn’t love Barbecue Chicken?
- Cook once eat twice- I love to double the recipe and get a couple of meals from just the one cooking session!
Cook once, eat twice
Cook once, eat twice is my favorite kind of dinner recipe. You cook a double or triple amount of protein or main ingredient (like ground beef, chicken, pork or beans) and use it in multiple recipes throughout the week!
I made these Barbecue Chicken Breasts in the Crock-Pot last week. It was so quick and easy and is an excellent recipe to double or triple.
The first night we served the barbecue chicken whole and the next night I shredded the leftovers and served as pulled barbecue chicken sandwiches.
Slow Cooker BBQ Chicken Breasts Ingredients
- Chicken Breasts | Boneless skinless is what I recommend.
- Can of Dark Soda | Dr. Pepper, Root Beer, or Cola work best. And yes, sugar-free soda works fine.
- Barbecue Sauce | Just use your favorite BBQ sauce.
- Worcestershire Sauce
How to Make the Barbecue Chicken
This recipe is so easy!
Place the chicken in the bottom of the slow cooker, add the rest of the ingredients and cook on low for about five hours.
That’s it!
Recipe Tips
- My biggest and best tip for this Slow Cooker BBQ Chicken Breast Recipe is to use a thermometer and DO NOT overcook the chicken breasts!
- Chicken breasts are very lean and super easy to overcook, even in a slow cooker. At around hour 4, I recommend opening the slow cooker lid and checking the internal temp of your breasts, when they reach 165. they are done.
- Hamilton Beach even makes a slow cooker with a built-in meat thermometer. (Yes, I have this model. Although I lost the probe in one of our moves and just use my regular thermometer.)
- For best results, I recommend you always cook your boneless skinless chicken breasts on LOW. Boneless chicken breasts are so very lean, the extreme heat of cooking on high will contribute to dryness, even when using a meat thermometer.
Love the flavor BBQ too?
A few more Barbecue Recipes to enjoy
- Easy Barbecue Chicken Pizza Recipe
- Barbecue Chicken Skillet Pockets
- Baked Barbecue Chicken Sandwiches
- Barbecue Brisket Stuffed Baked Potatoes
- Slow-Cooker Tex-Mex Barbecue Beef Sliders
- Barbecue Baked Beans with Bacon
- Slow Cooker 3 Ingredient Barbecue Pulled Pork Recipe
Barbecue Chicken Breasts in the Crock Pot
Description
This easy slow cooker barbecue chicken recipe is a perfect meal for busy weeknight dinners. The Barbecue chicken recipe is only three ingredients! You can make a double batch and have several cook-once-eat-twice type meals!
Ingredients
- 1/2 can Root Beer
- 1 cup of Barbecue sauce
- +/- 2 lbs of chicken breasts, thighs or a combo of both. (You could do more, just increase the amount of BBQ sauce and Root Beer. I used about 15 chicken tenderloins, remember, if you do thighs, they have a lot more fat.)
- a splash or 2 of Worcestershire sauce (optional)
Instructions
- Mix the root beer, Worcestershire, and barbecue sauce together at the bottom of the crockpot, then add the chicken. Move the breasts around to ensure they are mostly covered by the liquid.
- Cook on low for 4 to 6 hours. (I cooked mine for 4 hours and used a meat thermometer to make sure they were completely cooked – because I have a crazy fear of undercooked meat. Haha)
- I plan to shred the meat for leftovers, reserve about a cup of the cooking juices, and add back to the shredded chicken a little at a time until the chicken absorbs as much as it can w/out becoming too watery.
Enjoy!
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