Slow Cooker Sweet BBQ Chicken Recipe (2024)

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1. melissa says:

   I wanted to have a southern bbq dinner for family that would remind us of our travels to NC. So I made this chicken, cole slaw, corn bread, fried okra and sweet tea. It was a hit! My family loved it and we are making it again tonight. :)

2. Alex says:

   Hi, looks like a great recipe, Im just wondering how much liquid should cover the chicken when you first put it all in?

3. Cyd says:

   You pour the sauce over the chicken. It's not totally immersed in the liquid, just covered.

4. Peggy says:

   I used 6 chicken breast, did everything you said and my sauce was watery. I was not impressed with the recipe at all.

5. Lisa says:

   See Also

   25 Crock Pot Low Fat Recipes

   I tried this recipe by exact directions except for chicken type. The taste of the chicken was amazing!!! The sauce was watery but made no difference. Everyone gobbled it up with no issues. Will absolutely add this to my dinner list. I did this with split chicken breasts (6)... Meat just fell off the bone!!!

6. Carolyn Griffith says:

   Made this tonight and it was a hit! I put it on low for four hours. Mixed it around after two hours. It was wonderful! Will put this in rotation!

7. Lisa H says:

   Trying this tonight, but with less liquid (less bbq sauce). Also added 1/4 of Boulevard Wheat beer! Wish me luck!

8. Tommy Pease says:

   I like your recipes but I only want to print the recipe(s) not all of the comments, this wastes to much paper. How can I just print the recipe? Thanks

9. Amanda says:

   There is a button near the top of the page that says "print friendly." It is small and green. It is beneath the title of the post but above where the writing begins on the right sight. Hope this helps.

10. Randi says:

    I use 6-7 large chicken breasts, thawed keeps it from being watery. Also I increase the amounts of everything just slightly, 28 oz. bbq sauce, mounded halfcup of brown sugar, 1/3 cup apple cider vinegar, and 2 tbsp worchestershire sauce. I cook for 3-4 hours on high, shred it all and strain the sauce then throw it all in for at least another hour. It's amazing and the chicken absorbs the sauce better and it's not watery at all.

11. Beth says:

    I used pork chops instead of chicken for this because that's all we had. They turned out great, and I will be making this again using chicken or pork chops! I started with thawed pork chops, so the sauce was not watery at all. I also did not measure anything, and added liquid smoke as well. So, in all fairness, my review is not based on the original recipe:)

12. Maria Hall says:

    Hi... I was wondering if this would freeze well using the ingredients that you have given. Thanks!

13. Cyd says:

    This recipe will freeze great.

14. Ryan says:

    Can this be done in the instant pot?

15. Cyd says:

    Yes, many recipes can be adapted to the Instant Pot. Here is a link that will help you - https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/