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Nutrition Facts
Serving Size 1 servings 347g Recipe makes 2 servings)
Calories 400
Calories from Fat 19		(4%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 2677mg		111%
Potassium 1171mg		33%
Total Carbohydrate 68.8g		22%
	Dietary Fiber 0.8g	3%
	Sugars 62.1g
Protein 31.6g		63%
how is this calculated?

Crock Pot Chicken Barbecue

Recipe #189820 | 4¼ hours | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
Oct 9, 2006

This is easy, cooks while you're gone, perfect for a busy day, or to have while guests or family come in at different times! Adapted from Your Guide to Southern U.S. Cuisine.

2 -4 servings (change servings and units)

Ingredients

2 boneless skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground hot red pepper flakes (to taste)
2 garlic cloves, minced or 1/2 teaspoon garlic powder

Directions

1
Combine all ingredients for the sauce in the slow cooker.
2
Add the chicken, coating it well with the sauce.
3
Cook on high 3-4 hours, or until chicken is fully cooked.
4
Shred the chicken, and place it back in the barbecue sauce in the pot; mix it all up so all the pieces are coated.
5
Serve on buns or however you like! Enjoy!
6
Note: You may keep the crock pot on low to keep the chicken warm, so guests or family can serve themselves!

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Breasts
Cuisine > North American > United States > Southern
Preparation > Time to Make
Preparation > Simple
Preparation > Equipment > Crock-Pot
Occasion > To Go...

Featured Reviews for This Recipe

From: Dr. Jenny

On Aug 9, 2009

This was a fast and easy crock pot recipe. I made this for DH's dinner when I had plans for a night out. I cooked on high for 3.5 hours and then reduced the heat to low so that he could eat whenever he was ready. DH said his chicken was tender and moist and easily pulled apart to shred. He felt that the sauce was too sweet for his tastes, so next time I might halve the brown sugar. DH ate these on sesame buns and had enough to take for lunch the next day. He felt they held up being reheated. This is a great recipe for a busy night. Thanks, Sharon!

1 person found this review helpful

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From: mojo mom

On Jul 20, 2009

This was great but I tweaked it. I knew my family was not going to enjoy all that ketchup so that being said I used 3/4 cup ketchup and 3/4 cup BBQ sauce (whatever your favoite is). I didn't have the worestershire sauce so I left that out. Based on other reviews I thought it would be safe to add a few more breasts of chicken so I doubled it to 4 breasts. I cooked on low heat for 6 hours. The chicken came out tender with just the right amount of flavor and there was plenty of sauce. I served the chicken on warm sesame buns and it was a great chicken sandwhich. There were no leftovers to save!

1 person found this review helpful

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From: Chef #567436

On Aug 22, 2007

Yummiest barbequed chicken I've ever had from a crock pot. Only comment I have is it is better cooked on low or medium for 6-8 hours. When I cooked it on high for 3 and a half hours, it was a little dry.

7 people found this review helpful

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From: HeidiSue

On Dec 26, 2006

This was really good. I used four breasts and doubled the sauce, however I don't think it was necessary to double the sauce, we ended up with too much. We ate it over corn bread, it was great. My husband thought it was a bit too ketchupy, but he still enjoyed it and ate leftovers for lunch the next day. Thanks!

5 people found this review helpful

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