Time 6h5m Yield 2 Number Of Ingredients 9 Steps:
Season chicken breasts with salt and pepper on all sides. Place in slow cooker and pour 1/4 cup barbecue sauce and vinegar on top. Cook on Low for 3 hours. Combine brown sugar, onion powder, garlic powder, and red pepper flakes in a small bowl. Pour out all the liquid from the slow cooker and add remaining barbecue sauce. Sprinkle chicken with brown sugar-spice mixture. Cook on Low, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 3 more hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 5h15m Yield 12 servings. Number Of Ingredients 12 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.
Time 4h10m Yield 4 Number Of Ingredients 6 Steps:
Put chicken breast halves in a slow cooker. Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken. Cook on Low for 4 to 6 hours.
Time 5h5m Yield 8 Number Of Ingredients 8 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.
Time 4h20m Yield 8 Number Of Ingredients 13 Steps:
Spray round 4-quart slow cooker with cooking spray. In 2-quart saucepan, heat oil over medium heat. Add onion; cook 4 to 6 minutes or until softened. Add garlic, chili powder and pepper flakes; cook and stir 1 minute. Add ketchup, brown sugar, molasses, vinegar, Worcestershire sauce and mustard; heat to boiling. Reduce heat to low; simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat. Add 1/2 cup of the sauce to slow cooker; cover and refrigerate remaining sauce. Season chicken with salt; added to slow cooker. Toss chicken with sauce in slow cooker to coat. Cover; cook on Low heat setting 3 hours and 30 minutes to 4 hours or until chicken is cooked through (at least 165°F). Drain liquid from slow cooker; discard liquid. Pour reserved sauce over chicken; toss to coat. Increase to High heat setting. Cover; cook 15 to 20 minutes or until hot.
Time 4h10m Yield 6 Number Of Ingredients 5 Steps:
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Yield 6 servings Number Of Ingredients 19 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!
Time 3h40m Yield 6 Number Of Ingredients 11 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).
More about “slow cooker bbq chicken recipes”
Time 4h5m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined. Pour over chicken, cover and cook on HIGH for 3-4 hours. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.
