Barbecued Crock-Pot Chicken
Tender, flavorful shredded chicken coated in a sweet and tangy barbecue sauce, perfect for casual family dinners or gatherings. The slow-cooked method ensures juicy meat infused with a rich blend of brown sugar, vinegar, ketchup, and seasonings, appealing to barbecue lovers and those seeking easy, hearty meals.
Ingredients
Instructions
- Mix all ingredients together well in a bowl.
- Place the fryer parts in the crock-pot and stir into the sauce until well coated.
- Cover and cook on low overnight (approximately 8 hours).
- Shred the chicken before serving if desired.
Tips & Substitutions
For a sweeter sauce, you can increase the brown sugar or add a splash of honey. If you prefer a tangier flavor, experiment by substituting apple cider vinegar for white vinegar. You can also use skinless chicken parts for a leaner option. For a spicier kick, add a dash of cayenne pepper or some chopped jalapeños. This recipe can be easily adapted for vegan recipes by using jackfruit instead of chicken.
Serving Suggestions
Serve the barbecued chicken on a toasted bun for a delicious sandwich, or over rice for a hearty meal. It pairs beautifully with Good Potato Salad and Fresh Orange Waldorf Salad for a complete picnic spread. For added flavor, consider drizzling extra barbecue sauce over the top when serving.
Storage & Reheating
Store any leftover Barbecued Crock-Pot Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a microwave-safe dish, cover it, and heat in 1-minute intervals until warmed through. Alternatively, reheat in a skillet over medium heat, adding a splash of water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Crock-Pot Chicken contains roughly 262 calories, with 1g protein, 30g carbohydrates, and 15g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 920mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s recommended to thaw it beforehand for even cooking. If using frozen chicken, increase the cooking time to ensure it's thoroughly cooked through. Always check that the internal temperature reaches 165°F for safety.
Is it possible to cook this recipe on high instead of low?
Yes, you can cook this recipe on high heat for about 4-5 hours instead of overnight on low. However, cooking on low allows the flavors to meld better and results in more tender chicken. Adjust the cooking time based on your schedule.
What can I serve with Barbecued Crock-Pot Chicken?
This dish pairs well with various sides like coleslaw, baked beans, or corn on the cob. For a light option, consider serving with a fresh salad or steamed vegetables. It’s also great alongside American recipes like mac and cheese for a comforting meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).