Crockpot Barbecue Chicken
Juicy 3-ingredient crockpot barbecue chicken with 33g protein per serving. This slow cooker BBQ chicken shreds perfectly for sandwiches, bowls, and easy meal prep.
Servings 10 servings
Calories 274kcal
Equipment
Ingredients
- 2.25 lb boneless skinless chicken breast
- 1.25 lb boneless skinless chicken thighs
- 18 oz barbecue sauce
- ½ yellow onion or sweet onion
Instructions
- Brush about ¼ cup of the 18-ounces BBQ sauce (one bottle) across the bottom of the slow cooker, spreading it around to coat evenly Lay the boneless skinless chicken breast and boneless skinless chicken thighs on top of the sauce. Spread another ¼ to ½ cup of the 18-ounces BBQ sauce (one bottle) over the top of the chicken, brushing to coat. Scatter the 0.5 yellow onion, chopped evenly, over the chicken.
- Cover and cook on LOW for 6 to 7 hours (or HIGH for 3 to 4 hours). The chicken is done once it reaches 165°F internally and shreds very easily. Shred the chicken with two forks, then combine it with the remaining 18 ounces BBQ sauce (one bottle) until evenly coated.
Notes
Fridge: Store shredded BBQ chicken in an airtight container for up to 4 days. It actually gets better the next day as the chicken soaks up more sauce. This makes great high protein meal prep for the week!
Freezer: Let it cool completely, then divide into freezer bags or containers. Freeze flat for easy stacking. Good for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
Reheating tip: Add a splash of BBQ sauce when you reheat — it brings the moisture back and freshens up the flavor. Don't microwave it dry.
Nutrition
Calories: 274kcal | Carbohydrates: 21g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 695mg | Potassium: 643mg | Fiber: 1g | Sugar: 17g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg