I’m the type of person who will make shredded BBQ chicken any chance I get. To me, it’s the perfect meal prep protein! It’s juicy, packed with smoky flavors I love, and easy to cook in a variety of ways.

This Slow Cooker BBQ Chicken recipe is a lifesaver when I don’t have the time to make my usual baked BBQ chicken thighs or Instant Pot BBQ chicken. The slow cooker does most of the work for me, but still yields juicy, tender chicken slathered in rich, tangy BBQ sauce in the end. Win-win!

I’ll typically serve the shredded chicken over a leafy green salad or grain bowl for filling weekday lunches. Or, for dinner, I’ll stuff it into slider buns for mouthwatering BBQ chicken sliders! In my eyes, there is no wrong way to enjoy barbecue sauce-drenched chicken.

Ingredients

Chicken – I used boneless, skinless chicken breasts because they stay juicy in the slow cooker and shred beautifully. Boneless chicken thighs would work just as well, but will take slightly longer to cook through.

BBQ sauce – Use your favorite store-bought or homemade smoky, spicy, or sweet BBQ sauce. I love using a thick, tangy sauce that clings to the shredded chicken.

Brown sugar – The sweetness from the brown sugar balances the bolder BBQ flavors. Feel free to swap in honey or maple syrup for a more natural option. 

Apple cider vinegar – A small splash adds brightness and a subtle tang. If you don’t have ACV on hand, use white vinegar or a splash of lemon juice instead. 

Seasonings – All you need are garlic powder and salt. You can also add a pinch of smoked paprika, onion powder, or your favorite dry rub for an extra flavor boost (see the Variations below for more on this). 

This list provides further clarification on a few of the ingredients. Refer to the recipe card below for the complete list of ingredients. 

Variations

• Add a dry rub – Coat each chicken breast in your favorite BBQ dry rub before placing them in the crockpot and pouring the sauce over top. 
• Smoky or spicy kick – Add a dash of liquid smoke or a sprinkle of smoked paprika to the sauce to mimic that straight-off-the-grill taste. You could also stir in hot sauce, cayenne pepper, or crushed red pepper flakes to turn up the heat.
• Add vegetables – Toss in thinly sliced onions or bell peppers before cooking. They’ll soften in the sauce, adding extra flavor and body.

How to Make BBQ Chicken in a Slow Cooker

Step 1: Layer the chicken. Place the chicken breasts in an even layer on the bottom of your crockpot.

Step 2: Add the sauce. Whisk the BBQ sauce, brown sugar, apple cider vinegar, garlic powder, and salt together in a small bowl. Pour the sauce over the chicken. 

Step 3: Cook. Place the lid on top and cook the chicken on high for 2 to 3 hours or low for 6 to 7 hours or until the chicken is tender and easily pulls apart.

Step 4: Shred and serve. Use two forks to shred the chicken in the slow cooker. Stir it well to coat each piece in the BBQ sauce, then serve and enjoy!

Erin’s Tips and Tricks

• Keep the chicken in the pot while you shred it. This is not only easier but also gives the chicken more of an opportunity to soak up that flavorful sauce.
• For a thicker BBQ sauce, remove the lid from the crockpot and let the sauce simmer on high for 10 to 15 minutes after shredding the meat.
• Are you serving shredded BBQ chicken at a potluck or party? No need to take it out of the pot. Just switch the slow cooker to “warm,” and it’ll stay juicy for hours.

Slow Cooker BBQ Chicken FAQs

Serving Suggestions

This BBQ pulled chicken is so versatile! When I’m not piling it into a sandwich or on a slider, I’ll toss it over fresh greens for a hearty BBQ chicken salad. It can even be served as a delicious topping on baked potatoes, tacos, and grain bowls. 

When serving it as the main protein for dinner, I like to pair it with Southern-style sides. Creamy coleslaw, corn on the cob, and mac and cheese are a few of my favorites because they complement the rich, tangy flavor of the BBQ sauce perfectly.

Storage

Refrigerator: Transfer the leftovers to an airtight container and refrigerate them for up to 4 days. 

Freezer: The leftovers should also freeze well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Reheat the chicken on the stovetop or in the microwave, adding a splash of BBQ sauce or chicken broth to revive the sauce.

Orange chicken is one of my favorite Chinese-American meals that I make at least a few times a month. I can never get enough of the juicy chicken bites glazed in the citrusy and tangy orange sauce.

Just like my Instant Pot orange chicken, this Slow Cooker Orange Chicken recipe takes most of the work out of this family favorite meal. The 10-minute prep is easy, and the crockpot does the rest! Start this recipe mid-day and by dinnertime, you’ll have a citrusy and satisfying meal that gives the takeout classic a run for its money.

Ingredients

Chicken – This recipe works with boneless, skinless chicken breasts or chicken thighs. Whichever you choose, remember to dice the chicken into 1-inch pieces before adding them to the crockpot to help them cook evenly and quickly.

Orange juice – I recommend using freshly squeezed orange juice. That way, you can zest the oranges and give the sauce a bright burst of orange flavor.

Soy sauce – Or use tamari to make this recipe gluten-free.

Broccoli – I like serving orange chicken with broccoli florets because they add some extra nourishment and are easy to cook in the slow cooker with the chicken and orange sauce. Feel free to omit the broccoli or swap it with the veggies of your choice.

Cornstarch – It’s mixed with water to create a thickening slurry for the sauce. Without it, the sauce will be too loose and won’t stick to the chicken. Arrowroot starch should work as a substitute.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to make orange chicken in a slow cooker

Step 1: Make orange sauce. Whisk the orange sauce ingredients (except the cornstarch and water) together in a glass measuring cup. Pour it over the chicken in the slow cooker.

Step 2: Cook. Cook on HIGH for 2 to 3 hours. Add the broccoli to the pot during the last 30 minutes, then whisk the cornstarch and water together and pour the slurry into the slow cooker.

Step 3: Serve. Continue cooking until the sauce has thickened and the broccoli is tender-crisp. Serve the orange chicken over rice and top with green onion. Enjoy!

Tips and FAQs

• Frozen chicken breasts or thighs work here, but you’ll need to thaw them fully first.
• You can deepen the flavors here by marinating the chicken pieces in a mix of soy sauce, fresh orange juice, garlic, and a pinch of sugar for 30 minutes before adding them to the slow cooker.
• Take the orange flavors up a notch by stirring a generous spoonful of orange marmalade into the sauce.
• Feel free to swap the broccoli for cauliflower florets, green beans, or edamame.

Storage

Refrigerator: Once the leftovers are cool to room temperature, transfer them to an airtight container and refrigerate them for 3 to 4 days.

Freezer: You can also freeze leftover orange chicken for up to 3 months. Thaw them in the fridge overnight before reheating.

Reheating: Microwave individual servings or reheat the whole batch in a 350ºF oven for 15 minutes or until it’s warmed through.