Name: Crock Pot BBQ Chicken
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Cuisine: American
Ingredients: 2 lbs chicken breast; 1 (18 oz) bottle barbecue sauce; 3 tablespoons apple cider vinegar

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This Crock Pot BBQ Chicken is my favorite kind of set-it-and-forget-it meal. It’s incredibly tender, juicy, and packed with smoky, tangy flavor thanks to the BBQ sauce and apple cider vinegar. With just a few ingredients and a slow cooker doing all the work, I get a mouthwatering dinner with practically zero effort—perfect for busy days, lazy weekends, or casual get-togethers.

Why You’ll Love This Recipe

I like this recipe because it delivers big flavor with minimal prep. The chicken becomes fall-apart tender in the slow cooker, and the vinegar adds a little zing that balances out the sweetness of the BBQ sauce. I can serve it in sandwiches, over rice, in wraps, or just on its own with some coleslaw or cornbread. It’s versatile, stress-free, and always a crowd-pleaser. Crock Pot BBQ Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs chicken breast
1 (18 oz) bottle barbecue sauce
3 tablespoons apple cider vinegar

Directions

I place the chicken breasts in the bottom of my Crock Pot.
I pour the barbecue sauce over the chicken, then add the apple cider vinegar. I stir gently to make sure the chicken is well coated.
I cover the Crock Pot and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and easily shreddable.
Once done, I shred the chicken with two forks right in the slow cooker, then stir it back into the sauce to soak up all that flavor.
I let it cook on warm for another 10–15 minutes so the sauce thickens slightly and the flavor deepens.

Servings and timing

This recipe makes about 6 servings. It takes me 5 minutes to prep and around 6–7 hours to cook on low (or 3–4 hours on high). It’s an ideal recipe for when I want to prep early and forget about it until dinner time.

Variations

Sometimes I add a teaspoon of smoked paprika or garlic powder to the sauce for a little extra depth. If I want a spicier version, I mix in hot sauce, chili flakes, or a few spoonfuls of chipotle peppers in adobo. I’ve also made this with boneless thighs instead of breasts—they come out extra juicy and flavorful.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a skillet over medium heat or in the microwave, adding a splash of water or BBQ sauce if needed. It also freezes well—perfect for future quick dinners or meal prep. Crock Pot BBQ Chicken

FAQs

Can I use frozen chicken?

Yes, I’ve done it before. I just make sure the chicken is separated (not frozen in a solid block) and cook on low for 7–8 hours to ensure it’s fully cooked and safe.

What’s the best kind of BBQ sauce to use?

That’s up to taste—I like using a smoky, slightly sweet BBQ sauce, but tangy or spicy versions work great too. I just pick one I enjoy on its own.

Can I use chicken thighs instead of breasts?

Absolutely. I often use boneless, skinless thighs when I want something even juicier. They cook the same way and shred beautifully.

How do I serve Crock Pot BBQ chicken?

I serve it on sandwich buns, over mashed potatoes or rice, in tacos or wraps, or even on top of baked sweet potatoes. It’s super versatile.

Can I make this ahead of time?

Yes, I often cook it a day ahead and reheat it slowly in a pot or microwave. The flavor gets even better after sitting overnight.

Conclusion

This Crock Pot BBQ Chicken is one of those recipes I always come back to. It’s ridiculously easy, endlessly versatile, and guaranteed to satisfy. Whether I’m feeding my family, meal prepping for the week, or hosting a casual dinner, it’s a dependable favorite that never disappoints.