Hands-off favorite

Slow cooker BBQ chicken

Name: Slow Cooker BBQ Chicken
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 1 1/2 cups barbecue sauce, divided; 1 tablespoon apple cider vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

Tender pulled chicken coated in thick, tangy barbecue sauce—easy enough for a weeknight and useful for feeding a crowd.

Prep 10 minutesCook 4–6 hours on lowServes 8

Barbecue pulled chicken sandwich shown with three other slow-cooker dinners

The best slow-cooker barbecue chicken uses sauce in two stages. Cooking with only part of the sauce flavors the meat; adding the rest after shredding restores the thick, glossy barbecue finish.

How to make it

Make the sauce base. Whisk 1 cup barbecue sauce with vinegar, Worcestershire, smoked paprika, garlic powder, and onion powder.
Cook. Place chicken in a 4- to 6-quart cooker and pour the sauce over it. Cover and cook on low 4–6 hours or high 2–3 hours.
Shred. Once the thickest piece reaches 165°F, transfer chicken to a plate and shred it.
Control the liquid. Spoon off or discard most of the thin liquid left in the crock, keeping about ¼ cup.
Finish. Return chicken to the cooker and stir in the remaining ½ cup barbecue sauce. Heat on high for 10–15 minutes with the lid slightly ajar if a thicker texture is desired.

Food-safety check: Chicken must reach at least 165°F. Always thaw chicken before putting it in the slow cooker.

Serving ideas

Pile the chicken onto toasted buns with pickles or coleslaw, tuck it into baked potatoes, or serve it with macaroni and cheese, corn, green beans, or a crisp salad.

Storage and reheating

Refrigerate within two hours and use within 3–4 days. Reheat gently with an extra spoonful of sauce until steaming hot. Freeze cooled chicken in meal-size portions for up to 3 months.

Useful tips

Do not add water: Chicken releases plenty of liquid as it cooks.
Use thighs for juiciness: Breasts work well but should be checked early.
Watch salty sauces: Taste before adding salt because barbecue and Worcestershire sauces already contain sodium.