This Classic Crockpot BBQ Chicken with Homemade Sauce features tender chicken in a smoky, tangy sauce. Perfect for a hassle-free meal, it’s an easy recipe that blends rich, homemade flavors into a healthy, slow-cooked delight.
Why You’ll Love This Recipe
This classic crockpot BBQ chicken with homemade sauce is a flavorful, healthy dish that transforms tender chicken into a smoky, tangy treat with a rich, homemade barbecue sauce, perfect for busy days. Easy to prep and hands-off with slow cooking, it’s versatile—serve with sides or in sandwiches—and packed with protein. The slow cooker’s gentle simmering creates a guilt-free indulgence that’s both delicious and convenient.
Recipe Tips and Tricks
- Brown Chicken First: Adds depth of flavor before slow cooking.
- Use Fresh Spices: Enhances the homemade sauce taste.
- Stir Sauce Occasionally: Ensures even coating during cooking.
- Check Doneness: Chicken should reach 165°F internally.
- Thicken Sauce: Simmer on high if too thin.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows juices to redistribute.
- Serve Warm: Maximizes the BBQ-chicken contrast.
- Store Sauce Separately: Keeps chicken moist if needed.
- Adjust Sweetness: Taste and tweak honey to preference.
Classic Crockpot BBQ Chicken with Homemade Sauce
Tender BBQ chicken with homemade sauce, healthy crockpot meal.
Ingredients
- ¼ cup apple cider vinegar
- ½ tsp salt
- 1 cup ketchup
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 lbs chicken thighs
- 2 tbsp honey
Instructions
- Prep the Chicken: Pat chicken thighs dry with paper towels and season lightly with salt.
- Brown the Chicken: Heat olive oil in a skillet over medium heat, then brown the chicken thighs for 2-3 minutes per side. Transfer to the crockpot.
- Make the Sauce: In a bowl, whisk together ketchup, apple cider vinegar, honey, Worcestershire sauce, minced garlic, and smoked paprika until smooth.
- Pour Over Chicken: Pour the homemade sauce over the chicken thighs in the crockpot, ensuring they are evenly coated.
- Set the Crockpot: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and reaches 165°F.
- Thicken the Sauce: Remove the chicken to a plate. Stir the sauce in the crockpot, then cook on high for 10 minutes if a thicker consistency is desired.
- Coat the Chicken: Return the chicken to the crockpot and toss to coat with the sauce.
- Rest the Dish: Let the chicken rest for 10 minutes with the lid off to absorb flavors.
- Garnish: Sprinkle chopped green onions over the top for a fresh finish.
- Serve and Enjoy: Serve warm with your favorite sides and savor this smoky-sweet treat!
Notes
- Brown chicken for extra flavor; use fresh spices for best taste.
- Stir sauce occasionally for even coating; adjust sweetness to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 414Total Fat 23gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 194mgSodium 850mgCarbohydrates 18gFiber 0gSugar 15gProtein 36g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Bone-in, skin-on for juiciness.
- Ketchup (1 cup): Base for homemade sauce.
- Apple Cider Vinegar (¼ cup): Adds tangy kick.
- Honey (2 tbsp): Natural sweetener; adjust to taste.
- Worcestershire Sauce (1 tbsp): Enhances umami depth.
- Garlic (2 cloves): Minced for aromatic richness.
- Smoked Paprika (1 tsp): For smoky flavor.
- Olive Oil (1 tbsp): For searing the chicken.
- Green Onions (2, chopped): For garnish and freshness.
- Salt (½ tsp): Enhances flavor; adjust to taste.
Variations and Substitutions
- Chicken Swap: Use drumsticks or breasts; adjust cooking time.
- Ketchup Swap: Replace with tomato sauce and extra spices.
- Vinegar Swap: Use red wine vinegar for a twist.
- Sweetener Swap: Substitute honey with brown sugar or maple syrup.
- Sauce Swap: Omit Worcestershire for soy sauce if needed.
- Oil Swap: Use avocado oil or omit for oil-free.
- Garnish Swap: Use parsley or sesame seeds instead of green onions.
- Low-Sodium: Reduce or skip salt based on ketchup.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat to avoid drying out.
Dish Gallery
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Until you can read, Ultimate Slow Cooker Pot Roast Recipe