Can I use chicken thighs instead of breasts?

Yes. Boneless skinless thighs work the same way and they're more forgiving if you leave the pot on too long. I use breasts on purpose — three pounds of lean chicken breast is a lot of protein, and the sauce is sweet enough that I don't want the extra richness on top of it. Cooking time stays the same either way.

Why is my crock pot barbecue chicken so watery?

Because chicken releases a lot of liquid as it cooks and a covered crock pot gives it nowhere to evaporate. It isn't something you did wrong. Take the chicken out, shred it on a sheet pan, and ladle 2 to 3 cups of liquid out of the pot before the chicken goes back in — you want about 1 1/2 cups left. If you want that liquid back as sauce, simmer it down on the stove to a third of its volume first.

Can I cook it on low instead of high?

Yes, and low is the better option if you have the time. Six hours on low instead of three on high. The chicken shreds more easily and the sauce reduces a little more on its own while it cooks.

Can I make this ahead for a party?

Make it the day before. It's better on day two, and reheating it on low in the crock pot means it holds on warm through the whole party without drying out. If you're timing a full cookout around it, my Labor Day cookout game plan works backward from your dinner time and tells you exactly when to start.

Crock Pot Barbecue Chicken with Homemade BBQ Sauce

Description

Crock pot barbecue chicken made with a homemade sauce you build right in the pot — ketchup, apple cider vinegar, Worcestershire, brown sugar and grated onion. Three pounds of lean chicken breasts, shredded, with the extra liquid pulled off so the sauce actually clings.

Ingredients

Units Scale

3 lbs boneless skinless chicken breasts
3/4 cup ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup brown sugar
1 tablespoon yellow mustard
1 tablespoon paprika
1/2 cup grated onion
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper

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Instructions

Add 3 lbs boneless skinless chicken breasts to a 6-quart crock pot.
Add 3/4 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup Worcestershire sauce, 1/2 cup brown sugar, 1 tablespoon yellow mustard, 1 tablespoon paprika, 1/2 cup grated onion, 2 minced garlic cloves, 1 teaspoon salt and 1 teaspoon black pepper.
Stir to coat the chicken.
Cover and cook on HIGH for 3 hours, or on LOW for 6 hours, until the chicken shreds easily with a fork.
Transfer the chicken to a sheet pan. Do not shred it in the crock pot.
Shred the chicken with two forks.
Ladle 2 to 3 cups of cooking liquid out of the crock pot into a bowl and set aside. About 1 1/2 cups of liquid should remain in the pot.
Return the shredded chicken to the crock pot and stir to coat.
Cover and let stand 30 minutes so the chicken absorbs the sauce.
Optional: pour the reserved liquid into a small saucepan. Simmer over medium heat until reduced to about one third, 15 to 20 minutes.
Stir the reduced liquid back into the chicken and serve.

Notes

Chicken breasts release a lot of liquid in a slow cooker. Removing 2 to 3 cups after cooking is what keeps the sauce thick enough to cling.
Boneless skinless chicken thighs can be substituted 1:1. Cooking time does not change.
Serve on slider buns with coleslaw, or over rice with slaw for a bowl.
Leftovers make barbecue chicken nachos: shredded chicken over tortilla chips with cheese, red onion, jalapeño, corn, sour cream and cilantro.

Prep Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 3 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American