Crockpot BBQ Chicken (Slow Cooker BBQ Chicken) 

This Crockpot BBQ Chicken is sweet, smoky, and fall-apart tender—perfect for busy weeknights or lazy weekends. It features boneless chicken breasts slow-cooked in a homemade barbecue sauce made with ketchup, molasses, brown sugar, and a hint of fruitiness from blackberry preserves. The rich flavor develops while it simmers, and a quick cornstarch slurry at the end thickens the sauce beautifully. Serve it on buns, over rice, in tacos, or on salads for an easy and satisfying meal that practically makes itself.

Ingredients

• 2 lb boneless, skinless chicken breasts
  
  

• Nonstick cooking spray
  
  

BBQ Sauce:

• 1 cup ketchup
  
  

• ¼ cup molasses
  
  

• ¼–⅓ cup packed brown sugar
  
  

• 2 tbsp seedless blackberry preserves
  
  

• 2½ tbsp apple cider vinegar
  
  

• 2 tsp liquid smoke
  
  

• 1 tsp smoked paprika
  
  

• 1 tsp chili powder
  
  

• 1 tsp onion powder
  
  

• 1 tsp garlic powder
  
  

• 1 tsp salt
  
  

• ½ tsp black pepper
  
  

• ¼ tsp dried thyme
  
  

• ¼ tsp chipotle chili powder or cayenne pepper (optional)
  
  

Slurry:

• 1 tbsp cornstarch
  
  

• 2 tbsp water
  
  

Directions

1. Spray your slow cooker with nonstick spray and place the chicken inside.
   
   

2. In a bowl, whisk together all BBQ sauce ingredients and pour the mixture over the chicken. Toss to coat.
   
   

3. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is very tender.
   
   

4. Remove the chicken and shred it using two forks, then return it to the slow cooker.
   
   

5. Stir in the cornstarch slurry and continue to cook on HIGH for 20–30 minutes, or until the sauce thickens.
   
   

6. Taste and adjust the flavor—add more sugar for sweetness, vinegar for tang, or cayenne for spice.
   
   

7. Serve hot on buns, rice, or however you like!
   
   

Nutrients (estimated per serving)

Calories: 360 kcal
Protein: 28 g
Fat: 2 g
Carbohydrates: 60 g
Sugar: 45 g
Fiber: 2 g
Sodium: 900 mg