Crock Pot Barbecue Chicken
- 4-6 boneless chicken breasts
- 1 16-oz bottle BBQ sauce
- 1/4 cup white vinegar
- 1/2 cup brown sugar
- 1 tsp mesquite seasoning
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- Whisk together the BBQ sauce, vinegar, sugar, and seasonings in a medium sized bowl.
- Place chicken in crock pot and cover with barbecue sauce mixture.
- Cook in crock pot on low for approximately four hours, until chicken is cooked thoroughly.
- Shred the chicken and stir it into the sauce, mixing well.
- Serve on onion rolls (or your favorite roll variety!), with a salad and macaroni, pasta salad, or cole slaw.
- The barbecue chicken can be stored in a sealed container in the refrigerator for up to five days, and in the freezer for up to four months.
You don’t need anything fancy for this recipe – we use a basic crock pot with low, high, and warm settings. I love this recipe because it is so easy to throw everything in the crock pot in the morning (or the night before, and store in the fridge until morning) and let it cook while you’re at work, school, or doing whatever your busy day throws at you! Add a veggie as a side and dinner is ready. A baked sweet potato or fries (sweet potato or the regular variety, but obviously sweet potatoes are my favorite), or even roasted brussels sprouts would complement the barbecue well too. My husband and son love this so much, we’ve made it a ton lately.
This recipe makes a large batch of barbecue chicken and you can definitely serve it in different ways other than on a roll! It is great as a topping on macaroni and cheese, and as an addition to grilled cheese sandwiches.
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