Ingredients
- 18 ounces BBQ sauce (your favorite brand)
- ¼ cup light brown sugar
- ¼ cup hot sauce (optional, e.g. Frank’s RedHot)
- ½ cup onion slices
- 2–3 cloves garlic, smashed
- 3 – 3½ pounds boneless chicken pieces (breasts and/or thighs)
Instructions
- Set out a 6–8 quart slow cooker. Add the brown sugar, sliced onion, and smashed garlic to the crock.
- Pour in the hot sauce (if using) and BBQ sauce. Stir to combine.
- Place the chicken pieces into the sauce. Gently shake the crock to ensure the sauce coats the chicken.
- Cover and cook on HIGH for 2½–3 hours, or on LOW for 5–6 hours, until the chicken is cooked through and tender.
- To serve whole, remove the chicken with tongs and spoon some sauce over the top.
- To make pulled BBQ chicken, shred the chicken with two forks directly in the crockpot, stir into the sauce, and keep warm until ready to serve.
Notes
- Storing Leftovers: Keep in an airtight container in the fridge for up to 3–4 days.
- Freezing: Store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop or in the microwave with a splash of extra BBQ sauce to keep it moist.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 6 oz
- Calories: 491
- Sugar: 38g
- Sodium: 1451mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0.03g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 57g
- Cholesterol: 169mg
