Name: Crockpot BBQ Chicken Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; ¾ cup ketchup; 2 Tbsp apple cider vinegar; ¼ cup yellow mustard (or dijon mustard); ¼ cup molasses; 1 Tbsp chili powder; 2 tsp ground cumin; 1 tsp black pepper (or to taste); 1 tsp ground ginger; 2 tsp kosher salt (or to taste)

Description

This Crockpot BBQ Chicken recipe offers a savory and easy way to enjoy tender, flavorful chicken cooked low and slow in a homemade barbecue sauce. Perfect for sandwiches or as a protein-packed meal, the slow cooker method ensures juicy, fall-apart chicken infused with a balanced blend of tangy ketchup, mustard, molasses, and aromatic spices.

Ingredients

Scale

Chicken

4 boneless skinless chicken breasts

BBQ Sauce

¾ cup ketchup
2 Tbsp apple cider vinegar
¼ cup yellow mustard (or dijon mustard)
¼ cup molasses
1 Tbsp chili powder
2 tsp ground cumin
1 tsp black pepper (or to taste)
1 tsp ground ginger
2 tsp kosher salt (or to taste)

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Instructions

Prepare the Chicken: Place the 4 boneless skinless chicken breasts into a 6-quart slow cooker, arranging them evenly across the bottom.
Make the BBQ Sauce: In a medium bowl, whisk together the ketchup, apple cider vinegar, yellow mustard, molasses, chili powder, ground cumin, black pepper, ground ginger, and kosher salt until fully combined and smooth.
Add Sauce to Chicken: Pour the prepared BBQ sauce evenly over the chicken breasts in the slow cooker, making sure each piece is coated well.
Slow Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours, allowing the chicken to become tender and infused with the barbecue flavors.
Shred Chicken: Once cooking is complete, remove the chicken breasts from the slow cooker and shred them thoroughly using two forks until finely pulled.
Combine and Serve: Return the shredded chicken to the slow cooker and stir it into the remaining sauce to coat evenly. Serve the BBQ chicken hot on toasted hamburger buns or as desired.

Notes

For a spicier version, add a pinch of cayenne pepper or hot sauce to the BBQ sauce mixture.
Using dijon mustard instead of yellow mustard will give a slightly sharper taste to the sauce.
Leftover BBQ chicken can be refrigerated for up to 4 days or frozen for up to 3 months.
To make it gluten-free, ensure the ketchup and mustard brands used contain no gluten additives.
Serve with coleslaw or pickles to add a refreshing contrast to the rich BBQ flavor.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American