This slow cooker BBQ chicken is juicy, tender, and packed with smoky-sweet flavor. With just a few simple ingredients, you can set it and forget it—no extra steps or fuss. Perfect for easy weeknight meals, meal prep, or feeding a crowd, this shredded BBQ chicken is a game-changer!
Why This is the Best Slow Cooker Recipe for Busy Weeknights
- Effortless Prep – Just dump the ingredients in the slow cooker and let it do the work!
- Perfect for Meal Prep – Make a big batch and use it for multiple meals throughout the week.
- So Many Ways to Serve – Sandwiches, tacos, bowls, salads…the possibilities are endless!
- Family-Approved – A guaranteed hit for both kids and adults.
Serve this BBQ pulled chicken with air fryer asparagus, air fryer baked potatoes, roasted mini peppers for a full meal!
Ingredients You Need
- Chicken breasts – 2 lbs boneless, skinless
- Spice rub: a mixture of onion powder, garlic powder, smoked paprika, salt, and pepper.
- Maple syrup – Natural sweetness with a hint of caramel flavor. Brown sugar works too.
- Tomato sauce – Creates a smooth, rich base
- Apple cider vinegar – Adds tanginess to balance the sweetness
- Spicy brown mustard – A touch of heat and complexity
- Tomato paste – Thickens the sauce for a bold, concentrated flavor
How to Make Slow Cooker BBQ Chicken
1️⃣ Season the chicken – Pat the chicken breasts dry and coat them evenly with the spice rub.
2️⃣ Make the homemade BBQ sauce – Add the bbq sauce ingredients to the slow cooker. Stir well to combine. Place the seasoned chicken in the sauce, ensuring it’s fully coated.
3️⃣ Cook – Cover and cook on low for 6-7 hours or high for 3 hours, until the chicken reaches an internal temperature of 165°F.
4️⃣ Shred & Serve – Use two forks to shred the chicken then mix it with the sauce in the slow cooker.
Delicious Ways to Serve Crock Pot BBQ Chicken
🥪 Classic Chicken Sandwich – Serve on brioche buns with coleslaw and pickles for the ultimate BBQ sandwich.
🌮 BBQ Chicken Tacos – Stuff into tortillas with avocado, fresh cilantro, and a squeeze of lime.
🥔 Loaded Baked Potato – Spoon shredded chicken over a baked potato with cheese, sour cream, and green onions.
🍕 BBQ Chicken Pizza – Spread over pizza dough with mozzarella and red onions, just like this bbq chicken french bread pizza.
🥗 Salad or Grain Bowl – Serve over greens, quinoa, or rice for a healthier option.
Recipe FAQs
Yes! You can swap chicken breasts for boneless skinless chicken thighs, but may take slightly longer to cook.
No, you cannot put frozen chicken in the slow cooker as it can be a food safety risk. However, if you need a quick recipe from frozen chicken, you can use the Instant Pot and cook it on high pressure for 15 minutes with a 10 minute natural release.
I love making my own with simple pantry staples, but you can also use your favorite store bought sauce! Sweet, smoky, or spicy—all work great. Try honey BBQ for extra sweetness (my kid’s favorite) or spicy BBQ for a kick.
Make-Ahead & Freezer Tips
Freezer – Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Fridge – Store leftovers in an airtight container for up to 4 days.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Slow Cooker BBQ Chicken
Save this Recipe!
Ingredients
Spice Rub
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 lbs boneless skinless chicken breasts
BBQ Sauce (see notes for store bought)
- 3 tablespoons maple syrup
- 1 (15oz) can tomato sauce
- 1/3 cup apple cider vinegar
- 3 teaspoons Dijon mustard
- 1 Tablespoon tomato paste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon smoked paprika
- 1/2 teaspoon kosher salt
Instructions
- Mix together the spice rub in a small bowl.1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper
- Pat the chicken breast dry and rub spices evenly on the chicken to coat fully.2 lbs boneless skinless chicken breasts
- Add the BBQ sauce ingredients to the slow cooker and stir to combine. Place the seasoned chicken in the sauce, nestling it down so it's fully covered.3 tablespoons maple syrup, 1 (15oz) can tomato sauce, 1/3 cup apple cider vinegar, 3 teaspoons Dijon mustard, 1 Tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 Tablespoon smoked paprika, 1/2 teaspoon kosher salt
- Cook on low for 6-7 hours or on high for 3 hours. Start checking the chicken for doneness at 6 hours. It should reach an internal temperature of 165°F. Larger chicken breasts will take longer to cook.
- Use two forks to shred the chicken while it’s still in the crock pot. Serve immediately over roasted sweet potatoes, on a bun or on a BBQ chicken salad.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by Eat Love Eat
This post may contain affiliate links. Read our disclosure policy.
hi! could i make this in the instant pot using the slow cooker option? i dont have a slow cooker but this looks so good! thanks 🙂
Yes, you can use the Instant Pot slow cooker setting! Just note it tends to run a bit lower than a regular slow cooker. I’d cook on High for 3–4 hours or Low for 6–8 hours, and make sure the chicken is fully covered in sauce. If it seems like it’s not cooking as quickly, you can always switch to pressure cook for 10–12 minutes to finish.
This recipe is SO EASY and SO DELICIOUS! Love how versatile it can be in terms of how you serve it. Will definitely become a staple in our rotation.
Love it when we make it in the rotation. Thanks Laura!
This is packed full of flavour and the pairing with sweet potato goes so well, a favourite in my household 🙂
So glad you like it Tia!
Easy and delicious! I used a bottle of primal kitchen bbq sauce. The sweet potatoes is the perfect touch to make this filling!
We love that BBQ Sauce! So glad you like it:)
Is there an alternative to the maple syrup for the bbq sauce?
Definitely! You could use coconut sugar or brown sugar.
Hi Molly
I don’t have a slow cooker – can you recommend how to do this in the oven?
Many thanks (& sorry if I missed a note on this somewhere!)
Emma
Hi Emma! Yes – Preheat oven to 325°F. Add the seasoned chicken and BBQ sauce to a covered baking dish or Dutch oven, making sure the chicken is mostly submerged. Bake for 1.5–2 hours, until tender and easy to shred (165°F internal temp).
Shred the chicken in the sauce, then bake uncovered for 10–15 minutes if you want it thicker. Low and slow is key for that fall-apart texture.
Can I make this on the stove?
Hey Jenna! I haven’t tried this, but I think it would work. You would simmer it all for about 15 ish minutes. Check the internal temp though!
Would this be good on corn tortillas as like bbq chicken tacos?
Yes, that would be so good! You could add red onion, cilantro and some sort of sauce. Would be so good!