Slow Cooker Chicken Barbecue Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Barbecue sauce: Adds a smoky, tangy flavor to the chicken.

Chicken broth: Keeps the chicken moist and adds depth to the sauce.

Worcestershire sauce: Provides a savory, umami flavor that enhances the overall taste.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Onion powder: Contributes a mild onion flavor to the dish.

Paprika: Adds a hint of smokiness and color to the sauce.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a bit of heat and depth to the dish.

To enhance the flavor of your chicken breasts, consider searing them in a hot pan with a bit of oil before placing them in the slow cooker. This step will create a caramelized exterior, adding depth to the overall taste. Additionally, if you prefer a thicker sauce, remove the chicken after cooking and let the sauce reduce on the stovetop for a few minutes before mixing it back with the shredded chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• barbecue sauce - Substitute with homemade barbecue sauce: You can control the ingredients and adjust the sweetness, tanginess, and spiciness to your preference.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for those avoiding meat products.

• worcestershire sauce - Substitute with soy sauce: Soy sauce adds a similar umami flavor and saltiness, though it lacks the tanginess of Worcestershire sauce.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Fresh onions offer a more intense and natural onion flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the barbecue flavor.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, reducing the need for additional salt.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can enhance the overall flavor profile of the dish.

• Allow the chicken barbecue to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy meat.

• Transfer the shredded chicken and sauce into airtight containers. For best results, use containers that are just the right size to minimize air exposure.

• If you plan to consume the chicken barbecue within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.

• For longer storage, place the airtight containers in the freezer. The chicken barbecue can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the chicken barbecue in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the meat.

• Reheat the chicken barbecue in a saucepan over medium heat, stirring occasionally, until it is heated through. You can also reheat it in the microwave, using a microwave-safe dish and covering it with a microwave-safe lid or plastic wrap to retain moisture.

• If the sauce has thickened too much during storage, add a splash of chicken broth or water to loosen it up while reheating.

• Serve the reheated chicken barbecue hot, paired with your favorite sides like coleslaw, cornbread, or grilled vegetables.

• Stovetop Method:

  • Place the leftover chicken barbecue in a skillet or saucepan.
  • Add a splash of chicken broth or water to keep it moist.
  • Heat over medium-low heat, stirring occasionally, until warmed through.

• Microwave Method:

  • Transfer the leftover chicken barbecue to a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap with a small vent.
  • Heat on medium power for 2-3 minutes, stirring halfway through, until hot.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the leftover chicken barbecue in an oven-safe dish.
  • Cover with aluminum foil to prevent drying out.
  • Bake for 20-25 minutes, or until heated through.

• Slow Cooker Method:

  • Return the leftover chicken barbecue to the slow cooker.
  • Add a bit of chicken broth or barbecue sauce to keep it moist.
  • Set the slow cooker to low and heat for 1-2 hours, or until hot.

• Sous Vide Method:

  • Place the leftover chicken barbecue in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  • Heat a sous vide water bath to 140°F (60°C).
  • Submerge the bag in the water bath and heat for about 45 minutes, or until warmed through.

• Slow cooker: A countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods.

• Mixing bowl: A bowl used to combine ingredients together.

• Measuring cup: A cup marked with units of measurement used to measure liquid or dry ingredients.

• Measuring spoons: Spoons marked with units of measurement used to measure small quantities of ingredients.

• Forks: Utensils used to shred the cooked chicken.

• Serving spoon: A large spoon used to serve the shredded chicken.

• Cutting board: A durable board on which to place the chicken breasts for any necessary trimming.

• Knife: A tool used to trim any excess fat or unwanted parts from the chicken breasts.

• Tongs: A tool used to place the chicken breasts into the slow cooker.

Prepare ingredients ahead: Measure and mix the barbecue sauce, chicken broth, worcestershire sauce, garlic powder, onion powder, and paprika the night before.

Use pre-cooked chicken: Substitute raw chicken breasts with pre-cooked or rotisserie chicken to cut down on cooking time.

Double the recipe: Make a larger batch and freeze half for a quick meal later.

Utilize a slow cooker liner: This makes cleanup faster and easier, saving you time after cooking.

Shred chicken easily: Use a hand mixer to shred the chicken quickly instead of using forks.