Best Slow Cooker Bbq Chicken Recipes

SLOW-COOKER BBQ PULLED CHICKEN, 4 WAYS RECIPE BY TASTY

Steps:

• Place the chicken breasts in the bottom of the slow cooker.
• Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well.
• Cover, and cook on high for 3 hours or on low for 6 hours.
• In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
• Add both kinds of cabbage and carrots to the bowl and gently toss with the dressing.
• Shred the chicken breasts with 2 forks in the slow cooker.
• Serve on a burger bun with slaw.
• Also great for BBQ Pulled Chicken Pizza, BBQ Pulled Chicken Nachos, and BBQ Pulled Chicken Mac 'n' cheese.
• Enjoy!

SLOW-COOKER BBQ CHICKEN

Steps:

• Using a sharp knife, cut through the joint of each leg quarter to separate into 2 pieces. Place chicken in a 4-qt. slow cooker., In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper; pour over chicken. Cook, covered, on low until meat is tender, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; pour into a measuring cup to measure 2 cups. Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with chicken.

SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• Season chicken with salt and pepper and place in a slow cooker.
• Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
• Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

SLOW COOKER BBQ CHICKEN

Steps:

• Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended.
• Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks, and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.

SLOW COOKER ALABAMA PULLED BBQ CHICKEN

Steps:

• Spread onion out in the bottom of a slow cooker. Whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
• Place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. Place chicken, breast-side up, into slow cooker. Pour water into slow cooker and sprinkle liquid smoke over chicken.
• Cook on High for 1 hour. Reduce heat to Low and cook for 8 hours. Remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
• While chicken is cooking, whisk mayonnaise, cider vinegar, white sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
• Pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on Low for 1 hour.

SLOW COOKER BBQ PULLED CHICKEN

Steps:

• Spray a slow cooker with nonstick spray.
• Season chicken with smoked paprika, seasoning salt, barbecue seasoning, and pepper; place in the slow cooker.
• Mix barbecue sauce, Worcestershire sauce, and liquid smoke together in a small bowl. Pour over chicken, making sure chicken is completely covered.
• Cover and cook until meat can be shredded with a fork, about 6 hours on Low or 4 hours on High.
• Remove chicken and pull. Return to the cooker and mix well with the barbecue sauce.
• Let sit 5 to 10 minutes before serving.

SLOW COOKER BBQ CHICKEN SANDWICHES

Steps:

• Place chicken in a slow cooker and pour barbecue sauce over top.
• Cover and cook on Low until chicken is tender and can easily be pulled apart with a fork.
• Remove chicken breasts from the slow cooker. Separate meat and bones; discard bones. Shred chicken with a fork.
• Place chicken on buns with some extra sauce from the slow cooker.

SLOW-COOKER FREEZER-PACK BBQ CHICKEN SANDWICHES

Steps:

• Combine the chicken, ketchup, vinegar, sugar, molasses, Worcestershire, mustard, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large resealable plastic bag and shake to combine. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the plastic bag in a 6-quart slow cooker. Cook on low until the meat is tender, 5 to 7 hours. Shred the chicken with a fork and toss it in the cooking liquid.
• Divide the chicken among the 4 buns and top with coleslaw and pickles. Serve with potato chips.

PULLED BBQ CHICKEN - SLOW COOKER

Steps:

• Place chicken in slow cooker.
• In a separate bowl, mix bbq sauce, italian dressing, brown sugar, and worchestersire sauce. Pour over chicken.
• Cover and cook 3-4 hrs on high or 6-8hrs on low.
• Open crockpot and pull chicken breasts apart using 2 forks. Chicken should shred easily.
• Serve!

SLOW COOKER NORTH CAROLINA STYLE BBQ PULLED CHICKEN SANDWICHES

Steps:

• Combine vinegar, brown sugar, salt, hot sauce, and black pepper in your slow cooker. Add chicken.
• Cook in a 3-4 quart slow cooker, on low for 6-8 hours or on high for 4-5 hours. If using a larger 5-6 quart crock-pot, cook on low for about 6 hours.
• Just before serving, shred chicken (with two forks) and stir into sauce to incorporate.
• Serve on buns with coleslaw on top or as an accompaniment on the side, and pass hot sauce as needed.

CAMPBELL'S® BBQ BACON SLOW COOKER CHICKEN

Steps:

• Arrange chicken thighs in a slow cooker.
• Stir together soup, BBQ sauce, mustard, and onion powder. Pour over chicken.
• Cover and cook on LOW 4 hours. Sprinkle with parsley (optional).
• Meanwhile, cook egg noodles according to package directions, omitting salt; drain. Serve with chicken and sauce.

SLOW COOKER BBQ CHICKEN PIZZA SOUP

Steps:

• Combine chicken broth, chicken, corn, onion, barbeque sauce, garlic, salt, black pepper, and garlic salt in a slow cooker.
• Cook on Low for 5 hours. Remove chicken from slow cooker and cut into bite-size pieces; return to slow cooker and stir.
• Ladle soup into serving bowls and top each serving with mozzarella cheese and cilantro.

SLOW-COOKER BBQ CHICKEN SOUP

Steps:

• In 6-quart slow cooker, add chicken breast, onion, garlic, corn and white beans.
• In large bowl, mix broth, barbecue sauce salt and pepper. Pour into slow cooker. Cover; cook on Low heat setting 6 hours.
• Remove chicken breast from slow cooker, and shred using two forks. Place back into slow cooker. Cover; cook 30 minutes.
• Serve soup topped with shredded cheese.

SLOW COOKER BBQ CHICKEN WINGS

Steps:

• arrange chicken wings on broiler pan.
• broil 4-5" from heat.turning once.
• cook until chicken is golden.about 10 minutes.
• place chicken in slow cooker.
• combine barbecue sauce, honey, mustard and worchestshire sauce in a bowl.mix well.
• pour over chicken.
• cover and heat on low setting for 2-2 1/2 hours.

SLOW COOKER BBQ CHICKEN DRUMSTICKS

Steps:

• Mix ketchup, onion, brown sugar, garlic, vegetable oil, Worcestershire sauce, liquid smoke, salt, and pepper together in a bowl.
• Place chicken drumsticks in a slow cooker and drizzle sauce over top. Cook on High for 3 hours.
• When the 3 hours are almost up, preheat the oven to 400 degrees F (200 degrees C).
• Transfer chicken and sauce to a 9x13-inch baking dish.
• Cook in the preheated oven until no longer pink at the bone, the juices run clear, and the skin is browned, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

SLOW COOKER BBQ CHICKEN

Steps:

• Mix together all ingredients (except chicken) in slow cooker.
• Add the chicken, coating each piece in sauce.
• Cook on high for four hours.
• Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat.
• Serve on toasted buns.

COCA-COLA BBQ CHICKEN SLOW COOKER

Steps:

• 1. Place the chicken in a slow cooker. Mix the coke, onion garlic, worcestershire, Aleppo, and salt together
• 2. Pour over chicken and cook on low for 6 hours. Remove chicken from slow cooker.
• 3. Place the BBQ sauce in a saucepan and cook on med. high heat until reduced and thickened. Serve over chicken and garnish with scallions.

SLOW-COOKER BBQ CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix reserved juice with soy sauce, ginger, garlic and 1/2 cup barbecue sauce in slow cooker.
• Top with chicken; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 5 hours). About 35 min. before serving, mix cornstarch and water. Add to slow cooker with vegetables, pineapple chunks and remaining barbecue sauce; stir. Cook 30 min. or until heated through.
• Serve with rice.

BBQ PULLED CHICKEN IN THE SLOW COOKER

Steps:

• Spray a large slow cooker with cooking spray. Add tomato sauce, ketchup, brown sugar, cider vinegar, Sriracha, garlic powder, and pepper flakes; stir until well combined.
• Clean the chicken and tie the legs. Add to the slow cooker and turn several times to coat in the sauce.
• Cover and cook on Low for 5 to 7 hours or on High for 3 to 4 hours. If possible, use a ladle to pour sauce over chicken every now and again to keep it moist. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot. Shred meat into a bowl and remove/discard all bones. Put chicken back into the slow cooker and stir to combine with the sauce.

SLOW-COOKER PINEAPPLE-BBQ CHICKEN

Steps:

• Reserve 1/4 cup barbecue sauce for later use. Mix remaining barbecue sauce with chicken broth in slow cooker sprayed with cooking spray until blended.
• Top with all remaining ingredients except rice; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 hours).
• Serve chicken mixture over rice topped with reserved barbecue sauce.