1. Ingredients
For the chicken
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2–2½ lb (900 g–1.1 kg) boneless, skinless chicken breasts or thighs
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1 cup barbecue sauce
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¼ cup low-sodium soy sauce
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2 tbsp brown sugar
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2 tbsp Worcestershire sauce
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3 cloves garlic, minced
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1 tbsp apple cider vinegar
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1 tsp smoked paprika
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½ tsp black pepper
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½ tsp onion powder
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¼ tsp chili flakes (optional)
Optional for a thicker sauce: 1 tbsp cornstarch mixed with 1 tbsp cold water.
2. Full cooking instructions
Step 1 — Prepare the sauce
In a medium bowl, whisk together the barbecue sauce, soy sauce, brown sugar, Worcestershire sauce, minced garlic, apple cider vinegar, smoked paprika, black pepper, and onion powder.
Mix until the brown sugar is mostly dissolved and the sauce is smooth.
Step 2 — Add the chicken
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Place the raw chicken breasts or thighs in a single layer in the slow cooker.
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Pour the prepared barbecue sauce mixture over the chicken.
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Turn the pieces to coat them evenly.
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Cover with the lid.
There is no need to add much extra liquid because the chicken releases moisture as it cooks.
Step 3 — Slow-cook until tender
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LOW: Cook for approximately 4–6 hours.
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HIGH: Cook for approximately 3–4 hours.
Cooking time depends on the thickness of the chicken and your slow cooker. Check that the thickest part reaches an internal temperature of 165°F (74°C) using a food thermometer.
Avoid cooking for much longer than necessary, especially with chicken breasts, to help keep them juicy.
Step 4 — Thicken the sauce (optional)
For a thicker, sticky BBQ glaze:
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Transfer the cooked chicken to a clean plate.
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Stir the cornstarch slurry into the sauce in the slow cooker.
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Cover and cook on HIGH for another 10–15 minutes, until thickened.
Alternatively, transfer the sauce to a saucepan and simmer gently until it reaches your preferred consistency.
Step 5 — Coat and serve
Return the chicken to the thickened sauce and turn to coat.
Serve the chicken whole, slice it, or shred it with two forks and mix it into the sauce for pulled BBQ chicken.
Garnish with chopped parsley or green onions if desired.
3. Quick serving ideas
BBQ chicken sandwiches
Pile shredded chicken onto toasted buns with crunchy coleslaw.
BBQ chicken rice bowls
Serve over fluffy rice with broccoli or corn.
BBQ chicken wraps
Wrap with lettuce, tomatoes, and a little cheese.
Classic dinner plate
Pair with roasted potatoes and green beans.
4. Nutrition information
Estimated per serving, assuming 6 servings and chicken breast
300–380 calories
Protein
38–45 g
Carbohydrates
18–28 g
Fat
5–9 g
Sugar
14–22 g
Estimates vary with the chicken cut, barbecue sauce brand, and amount of sauce consumed. Values exclude side dishes.
5. Nut information and allergens
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Peanuts and tree nuts: None are intentionally included in this recipe.
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Soy: Present in soy sauce.
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Wheat/gluten: Soy sauce and some Worcestershire sauces or BBQ sauces may contain wheat or gluten.
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Mustard: Some barbecue sauces may contain mustard.
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Added sugar: Barbecue sauce and brown sugar contribute added sugar.
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Sodium: Soy sauce, Worcestershire sauce, and BBQ sauce can make this dish high in sodium. Choose low-sodium products if needed.
Always check ingredient labels for allergy warnings and possible cross-contact.
6. Storage and reheating
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Refrigerator: Store in an airtight container for 3–4 days.
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Freezer: Freeze cooked chicken with its sauce for up to 3 months for best quality.
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Reheating: Warm gently in a covered pan with a splash of water or broth until the center reaches 165°F (74°C).
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Refrigerate leftovers within 2 hours of cooking.
Pro tip: Chicken thighs tend to stay more moist during slow cooking, while chicken breasts provide a leaner result. For the glossy finish shown in the image, use a thick barbecue sauce and allow it to reduce before coating the chicken.