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Sliced slow cooker barbecue chicken breast on a white plate with a glossy BBQ glaze and caramelized edges

Slow Cooker Barbecue Chicken Breast

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Rest Time: 10 minutes
Total Time: 3 hours 50 minutes
Servings: 4 Servings

Description

Juicy, sliceable slow cooker barbecue chicken breast with a smoky dry rub and a sticky BBQ glaze. Cooks in 3 to 4 hours on LOW and finishes with a 3-minute air fryer glaze.

Ingredients 

Chicken and rub

  • 4 boneless, skinless chicken breasts (about 2 pounds, 6 to 8 ounces each)
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon chili powder, optional

Sauce

  • 1 cup BBQ sauce, divided (¾ cup for cooking, ¼ cup for glazing), plus more for serving
  • ¼ cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 small yellow onion, sliced (optional)
  • 1 tablespoon cornstarch + 1 tablespoon cold water, optional, for thickening

Instructions

  • Pat the chicken dry. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder in a small bowl. Rub over all sides of the chicken.
  • Spray a 6-quart slow cooker with cooking spray or use a liner. Scatter the onion slices on the bottom, if using. Place the chicken on top in a single layer.
  • Whisk ¾ cup BBQ sauce, chicken broth, apple cider vinegar, and Worcestershire sauce. Pour over the chicken and turn to coat.
  • Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2½ hours, until the thickest part of the chicken reaches 165°F. Start checking at 3 hours on LOW.
  • Transfer the chicken to a plate, tent with foil, and rest 5 minutes.
  • Optional: whisk the cornstarch slurry into the sauce in the slow cooker and cook on HIGH, uncovered, 10 to 15 minutes until thickened. Or simmer the sauce in a saucepan for 5 minutes.
  • Brush the chicken with the remaining ¼ cup BBQ sauce. Air fry at 400°F for 3 to 4 minutes, or broil 2 to 3 minutes, until the glaze bubbles and caramelizes at the edges.
  • Slice against the grain, spoon the sauce and onions over the top, and serve with extra BBQ sauce.

Equipment

  • 6-quart slow cooker
  • Instant-read thermometer
  • Air fryer (or broiler) for glazing

Notes

  • Thaw frozen chicken before cooking.
  • For shredded chicken, cook 30 to 60 minutes longer on LOW and pull apart with two forks in the sauce.
  • Boneless thighs can cook 5 to 6 hours on LOW.
  • Store in the fridge up to 4 days or freeze up to 3 months. Reheat in the air fryer at 350°F for 4 to 5 minutes.

Nutrition

Serving: 1ServingCalories: 142kcalCarbohydrates: 29gProtein: 4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 1815mgPotassium: 151mgFiber: 1gSugar: 21gVitamin A: 289IUVitamin C: 3mgCalcium: 20mgIron: 1mg