In this post, I review one of my all-time-favorite recipes! If you love BBQ and you have a slow cooker, then you’re in luck because this is a staple, year-round favorite in my house.
If this pandemic has done anything to me, it has kept me inside, which has helped me save money since I haven’t been going out . . . BUT, I keep spending all of my money on takeout and delivery and it’s been hurting my bank account! Anybody else in a similar situation?
Not only that, but ordering food from restaurants has really been hurting my stomach — hello chronic IBS and gluten and dairy sensitivity! One of my goals for over the summer is to cook more. I also want to start a recipe book or set-of-notecards because I love cooking and I often lose recipes because I don’t know the website I got them from — which is a shame because I’ve found some great and extremely tasty recipes that I can’t seem to find no matter what keywords I put on Google!
I’m going to start with a classic favorite that I’ve made time and time again, and this is the only recipe I can seem to find again and again. Let’s make some Crockpot BBQ Chicken!
Recipe was originally found here on Sugar Spun Run.
A simple recipe for how to make BBQ pulled chicken (also known as Crockpot BBQ Chicken!) at home in your slow cooker! This is a quick and easy recipe that’s perfect for any party, potluck, or picnic! ~ Sugar Spun Run
- 3.5 lbs (1.5kg) boneless skinless chicken breast1
- 2 cups BBQ sauce2
- 1/4 cup (60g) light or dark brown sugar3
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4-1/2 tsp crushed red pepper
- Combine BBQ sauce, brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, and crushed red pepper in the basin of a slow cooker.
- Place chicken breast in sauce and use a spoon to cover with sauce.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. Chicken is done when it is easily shredded with a pair of forks.
- Shred chicken and stir well to coat with BBQ sauce. Serve.4
- As per food safety guidelines, frozen chicken breast should be thawed before being cooked in a slow cooker and you should not cook chicken breast from frozen.
- Whichever type of BBQ sauce you prefer (store-bought or homemade) is fine, but like the original author of the recipe, I prefer and use Sweet Baby Ray’s Original.
- I ran out of brown sugar, so I substituted coconut palm sugar (it was the only thing in my pantry that resembled brown sugar, and I couldn’t go out and buy some because I was technically working from home while making this). Luckily, it was a seamless substitution!
- As you can see from the picture, I obviously prefer my BBQ pulled chicken sandwich-style on a toasted bun with some coleslaw on top. Serve it however you’d like, but this is my recommended way of eating it.
Like I said above, this is a staple in my kitchen! I love it, my boyfriend loves it, and it is so versatile! We love eating it on sandwiches with coleslaw, but we’ve also used it as protein for nachos or mixed it in Mac and cheese.
The flavor is sweet. The chicken is soft. It’s the perfect summer picnic food!
IN THE COMMENTS . . .
Let me know if you try (or have tried) this recipe and what you think! Honestly, it’s one of my favorites, so if you haven’t tried it yet, try it now.
LET’S GET SOCIAL:
SUBSCRIBE AND FOLLOW:
Want to earn AND save money? Click here to check out how you can earn and save money on everyday purchases.