12 Bold BBQ Chicken Crockpot Dinners Made for Game-Day Crowds

Game day often means cooking for a crowd with little time to spare. These crockpot recipes focus on BBQ chicken for easy meals that still taste bold. Each one uses simple steps and common ingredients to feed a group. You can prep most of them ahead and let the slow cooker handle the rest. The list below gives you 12 options that work for watching the game at home.

Helpful Tips Before You Start

A few adjustments will help your slow cooker meals feed a crowd without extra stress on game day.

Use Bone-In Thighs

They stay moist during long cooks and soak up bold BBQ sauces better than breasts. Trim excess fat before adding them to the pot.

Hold the Sauce Until Later

Stir in most of the BBQ sauce during the final hour. This keeps the flavors sharp instead of turning flat from hours of heat.

Scale Up Liquids Carefully

Double the recipe in a 6-quart or larger crockpot but add only half the extra liquid. Too much broth can dilute the bold spices.

Switch to Warm After Cooking

Once the chicken shreds easily, set the slow cooker to warm. It holds the meat at a safe temperature for hours of serving.

Sweet Brown Sugar BBQ Chicken Sandwiches with Crunchy Slaw

These sandwiches combine slow-cooked chicken in a sweet brown sugar BBQ sauce with a crisp slaw that adds brightness and crunch. They suit game-day crowds since the chicken stays warm in the crockpot and the sandwiches are simple to assemble as needed.

The result is tender, saucy chicken with a touch of sweetness that pairs well with the cool, crunchy slaw. The soft buns hold everything together without getting soggy too quickly.

Sweet Brown Sugar BBQ Chicken Sandwiches with Crunchy Slaw

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1 1/2 pounds boneless skinless chicken breasts
• 3/4 cup barbecue sauce
• 1/4 cup packed brown sugar
• 1 teaspoon garlic powder
• 4 sandwich buns
• 3 cups shredded cabbage
• 1 cup shredded carrots
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and black pepper to taste

Instructions

 

• Place the chicken breasts in the slow cooker.
• Stir together the barbecue sauce, brown sugar, and garlic powder in a small bowl, then pour the mixture over the chicken.
• Cover and cook on low until the chicken is tender enough to shred.
• Shred the chicken directly in the slow cooker and stir it into the sauce.
• In a mixing bowl, combine the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss until the vegetables are evenly coated.
• Spoon the chicken onto the bottom halves of the buns and top each with a generous amount of slaw. Add the top bun and serve.

Notes

Make the slaw a few hours ahead so the cabbage softens slightly and the flavors blend. If the sauce thickens too much during cooking, stir in a splash of water before shredding the chicken. Leftovers keep well in the fridge for two days, and the slaw stays crunchy if stored separately from the chicken.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl

Spicy Chipotle BBQ Chicken Nachos with Melted Cheese

This recipe turns tender crockpot chicken into a bold, spicy nacho platter that works well for game-day gatherings. The chipotle peppers add heat while the barbecue sauce keeps the flavor familiar and crowd-pleasing. Layers of melted cheese over the saucy chicken make each bite satisfying without much hands-on work.

Spicy Chipotle BBQ Chicken Nachos with Melted Cheese

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Course Appetizer

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet
• Forks

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 cup barbecue sauce
• 3 tablespoons minced chipotle peppers in adobo sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 8 ounces tortilla chips
• 2 cups shredded cheddar cheese
• 1/4 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream

Instructions

 

• Place the chicken breasts in the slow cooker. Add the barbecue sauce, minced chipotle peppers, garlic powder, and salt. Stir to coat the chicken evenly.
• Cover and cook on low for 6 hours or on high for 3 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
• Shred the chicken directly in the slow cooker using two forks and stir it into the sauce.
• Preheat the oven to 400°F. Spread the tortilla chips in a single layer on a large baking sheet.
• Spoon the shredded chicken evenly over the chips, then sprinkle the shredded cheddar cheese on top.
• Bake for 8 to 10 minutes until the cheese is fully melted and bubbly.
• Remove from the oven and top with green onions and cilantro. Serve with sour cream on the side.

Notes

For extra heat, stir an additional tablespoon of adobo sauce into the chicken after shredding. If the mixture seems dry, add a splash of water during the last hour of cooking. Leftovers reheat best in a 350°F oven to keep the chips from turning soggy.

Course: Appetizer
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Forks

Tangy Carolina Mustard BBQ Chicken over Creamy Polenta

This recipe brings a bold mustard tang to tender Crockpot chicken. The vinegar-forward sauce stays bright and pairs well with rich polenta. It works nicely for game day because the slow cooker handles the chicken while you handle sides and guests.

The finished dish gives you juicy shredded chicken in a sharp Carolina-style sauce over smooth, cheesy polenta. The contrast of creamy base and zesty topping keeps every bite interesting without extra work.

Tangy Carolina Mustard BBQ Chicken over Creamy Polenta

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Medium Saucepan
• Whisk

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 cup yellow cornmeal
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 2 green onions, sliced

Instructions

 

• Combine the yellow mustard, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper in the slow cooker. Add the chicken thighs and turn to coat them evenly. Cover and cook on low for 6 hours.
• Remove the lid and shred the chicken directly in the slow cooker using two forks. Stir the meat back into the sauce.
• Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the cornmeal. Reduce heat to low and cook for 5 minutes, stirring often. Stir in the butter and Parmesan cheese until smooth.
• Spoon the polenta into bowls. Top each serving with the shredded chicken and a sprinkle of sliced green onions.

Notes

Cook the polenta just before serving so it stays creamy. If the mustard sauce tastes too sharp after cooking, stir in an extra teaspoon of honey before shredding the chicken. Leftovers reheat well with a splash of broth to loosen the polenta.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Medium Saucepan, Whisk

Hawaiian Pineapple Teriyaki BBQ Chicken Rice Bowls

This recipe brings sweet pineapple and savory teriyaki together with BBQ chicken for a hands-off slow cooker meal. The result is tender chicken that holds up well when served over rice, making it easy to portion out for a group watching the game.

The flavors balance sticky sauce with juicy fruit, and the bowls come together quickly once the chicken finishes cooking. It works especially well for game day because everything stays warm in the crockpot until guests are ready to eat.

Hawaiian Pineapple Teriyaki BBQ Chicken Rice Bowls

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Rice Cooker

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 cup teriyaki sauce
• 1/2 cup BBQ sauce
• 2 cups fresh pineapple chunks
• 3 cups cooked white rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Instructions

 

• Place the chicken thighs in the bottom of the slow cooker.
• In a bowl, stir together the teriyaki sauce and BBQ sauce until combined. Pour the mixture over the chicken.
• Add the pineapple chunks on top of the chicken and sauce.
• Cover and cook on low for 6 hours or high for 3 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
• Shred the chicken directly in the slow cooker and stir it into the sauce and pineapple.
• Spoon the cooked rice into four bowls. Top each bowl with a portion of the chicken mixture.
• Sprinkle the sliced green onions and sesame seeds over each bowl before serving.

Notes

Shred the chicken while it is still in the sauce so it soaks up more flavor. If the sauce seems thin after cooking, remove the lid for the last 30 minutes on high to let it thicken slightly. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Rice Cooker

Bold Bourbon BBQ Chicken with Loaded Baked Potatoes

This recipe combines tender chicken simmered in a bourbon-spiked barbecue sauce with hearty baked potatoes loaded with classic toppings. It works well for game-day spreads because the slow cooker handles the chicken while the potatoes bake, giving you a filling meal with bold sweet and smoky flavors.

The chicken stays juicy and shreds easily after hours in the sauce. Each potato gets piled high with the saucy meat plus cheese, bacon, sour cream, and green onions for a complete plate that feels like a full dinner.

Bold Bourbon BBQ Chicken with Loaded Baked Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Oven
• Baking Sheet

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 cup barbecue sauce
• 1/4 cup bourbon
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• 4 slices cooked bacon, crumbled
• 1/2 cup sour cream
• 2 green onions, sliced

Instructions

 

• Place the chicken breasts in the slow cooker. In a bowl stir together the barbecue sauce, bourbon, brown sugar, garlic powder, and smoked paprika until smooth.
• Pour the sauce over the chicken and turn the pieces to coat evenly.
• Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165°F and shreds easily with two forks.
• While the chicken cooks, preheat the oven to 400°F. Prick each potato several times with a fork and place them directly on the oven rack or a baking sheet.
• Bake the potatoes for 50 to 60 minutes until the skins are crisp and a knife slides in easily.
• Shred the chicken in the slow cooker and stir it back into the sauce. Split the baked potatoes open and divide the chicken mixture among them.
• Top each potato with shredded cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions before serving.

Notes

Rub the potatoes lightly with oil and salt before baking if you want extra-crisp skins. Leftovers keep best when the chicken and toppings are stored in separate containers so the potatoes do not get soggy when reheated.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven, Baking Sheet

Smoky Coffee-Rubbed BBQ Chicken Chili with Cornbread

This crockpot chili brings bold smoky flavor to game day spreads. Coffee and BBQ spices coat the chicken while it simmers with beans and tomatoes. Cornbread baked on the side gives a sweet contrast that rounds out each bowl.

The dish works well for feeding a small crowd without much hands-on time. The slow cooker handles the chili while the cornbread bakes in the oven.

Smoky Coffee-Rubbed BBQ Chicken Chili with Cornbread

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Baking Pan

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp ground coffee
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup BBQ sauce
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 2 tbsp melted butter

Instructions

 

• Mix the ground coffee, brown sugar, smoked paprika, chili powder, salt, and black pepper in a small bowl. Rub this mixture all over the chicken thighs.
• Place the rubbed chicken in the slow cooker. Add the diced onion, minced garlic, black beans, diced tomatoes, and BBQ sauce. Stir gently to combine.
• Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
• Shred the chicken directly in the slow cooker with two forks and stir to mix with the sauce.
• While the chili finishes, preheat the oven to 400°F. Whisk together the cornmeal, flour, baking powder, and salt in a bowl.
• Stir in the egg, milk, and melted butter until just combined. Pour into a greased 8-inch pan.
• Bake the cornbread for 20 minutes until golden on top. Cut into squares and serve alongside the chili.

Notes

Shred the chicken right in the pot to keep the sauce thick. If the chili seems too thick after cooking, add a splash of water. Store leftovers in the fridge for up to three days and reheat on the stove with a little extra BBQ sauce to loosen it. The cornbread stays best when wrapped and eaten the same day.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Pan

Asian Sesame Ginger BBQ Chicken Lettuce Wraps

These lettuce wraps deliver tender BBQ chicken with a sesame ginger twist that stands out on a game day table. The slow cooker does the work while the crisp lettuce keeps each bite fresh and easy to grab between plays. Guests appreciate the mix of sweet, savory, and nutty flavors without needing plates or forks.

The shredded chicken stays juicy from the combined sauces and cooks down into a filling that holds well in wraps. It works for casual crowds because you can set out the components and let everyone build their own.

Asian Sesame Ginger BBQ Chicken Lettuce Wraps

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl
• Forks

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• ¾ cup BBQ sauce
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 8-10 large butter lettuce leaves
• 2 tablespoons sesame seeds
• 2 green onions, thinly sliced

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker.
• In a small bowl stir together the BBQ sauce, soy sauce, minced ginger, minced garlic, and sesame oil until smooth.
• Pour the sauce mixture over the chicken and turn the pieces to coat evenly.
• Cover and cook on low for 5 to 6 hours until the chicken shreds easily with two forks.
• Shred the chicken directly in the slow cooker and stir it through the sauce to absorb the flavors.
• Spoon the chicken into the prepared lettuce leaves and finish with a sprinkle of sesame seeds and sliced green onions.

Notes

Warm the lettuce leaves briefly under a damp paper towel if you prefer a softer wrap. The sesame seeds add a nice crunch, so add them just before serving rather than mixing them into the hot chicken. Leftovers reheat well in a skillet over medium heat with a splash of water to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Forks

Zesty Peach BBQ Chicken Tacos with Fresh Salsa

This crockpot recipe brings sweet peach flavor together with tangy BBQ sauce for tender shredded chicken that works well in tacos. The fresh salsa adds a bright, zesty contrast that balances the richness of the chicken. It suits game-day spreads because the slow cooker handles the main work while you focus on quick assembly for a crowd.

The finished tacos offer a mix of juicy chicken, crisp salsa, and soft tortillas. Lime and chili in the sauce keep the peach sweetness from becoming too mild.

Zesty Peach BBQ Chicken Tacos with Fresh Salsa

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 3/4 cup BBQ sauce
• 1/2 cup peach preserves
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 8 small corn tortillas
• 2 ripe tomatoes, diced
• 1/4 red onion, diced
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and diced
• 1/2 teaspoon salt

Instructions

 

• Place the chicken breasts in the slow cooker. In a bowl, stir together the BBQ sauce, peach preserves, lime juice, chili powder, garlic powder, and salt until smooth.
• Pour the sauce mixture over the chicken and turn the pieces to coat evenly.
• Cover and cook on low for 6 hours until the chicken shreds easily with two forks.
• Shred the chicken directly in the slow cooker and stir it into the sauce to absorb the flavors.
• In a separate bowl, combine the diced tomatoes, red onion, cilantro, jalapeño, and a pinch of salt to make the fresh salsa.
• Warm the corn tortillas and fill each one with a scoop of the peach BBQ chicken followed by a spoonful of salsa.

Notes

Warm the tortillas on a dry skillet for better texture and to prevent tearing. If the sauce thickens too much after shredding, stir in a splash of water to loosen it. Leftovers keep well in the fridge for two days and reheat gently on the stove with a little extra BBQ sauce to restore moisture.

Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Mixing Bowl

Cheesy BBQ Chicken Mac and Cheese Casserole

This cheesy BBQ chicken mac and cheese casserole combines tender shredded chicken coated in tangy barbecue sauce with creamy pasta and melted cheddar. It works well for game day because the slow cooker handles the main work while you focus on other tasks.

The result is a hearty dish with smoky and sweet flavors balanced by rich cheese and a soft texture from the macaroni.

Cheesy BBQ Chicken Mac and Cheese Casserole

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Large Pot
• Mixing Bowl

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts
• 1 cup BBQ sauce
• 8 ounces elbow macaroni, cooked and drained
• 2 cups shredded cheddar cheese
• 1 cup milk
• 4 ounces cream cheese, cubed
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons chopped green onions for garnish

Instructions

 

• Place the chicken breasts in the slow cooker and pour the BBQ sauce over them. Cover and cook on low for 6 hours until the chicken is tender.
• Shred the chicken right in the slow cooker with two forks and stir it to coat evenly with the sauce.
• Add the milk, cream cheese, garlic powder, salt, and pepper. Stir until the cream cheese melts into the mixture.
• Mix in the cooked macaroni and 1.5 cups of the cheddar cheese until everything is well combined.
• Sprinkle the remaining 0.5 cup of cheddar cheese over the top. Cover and cook on low for 30 more minutes until the cheese melts.
• Top with the chopped green onions and serve warm.

Notes

If the mixture thickens too much after sitting, stir in a splash of milk before serving. The cream cheese keeps the sauce smooth, so avoid high heat which can make it separate. Leftovers reheat well in the microwave with a little extra milk stirred in to restore creaminess.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Pot, Mixing Bowl

Fiery Sriracha BBQ Chicken Stuffed Sweet Potatoes

This recipe brings together tender shredded chicken slow-cooked in a spicy BBQ sauce and piled into soft baked sweet potatoes. The sweet potato base balances the heat from the Sriracha while keeping the meal hearty enough for a game-day spread. It works well when you need something filling that can sit in the slow cooker until guests arrive.

The finished dish gives you tender chicken with a bold, tangy kick inside fluffy sweet potato halves. A few simple toppings add freshness and crunch without extra work.

Fiery Sriracha BBQ Chicken Stuffed Sweet Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Oven or Microwave
• Forks

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 1 cup barbecue sauce
• 3 tablespoons Sriracha sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 medium sweet potatoes
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro

Instructions

 

• Place the chicken thighs in the slow cooker. Add the barbecue sauce, Sriracha, garlic powder, salt, and black pepper. Stir to coat the chicken evenly.
• Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken shreds easily with two forks.
• While the chicken cooks, wash the sweet potatoes and pierce each one several times with a fork. Bake at 400°F for 45 to 60 minutes until soft, or microwave individually for 8 to 10 minutes until tender.
• Once the chicken is done, shred it directly in the slow cooker and stir to soak up the sauce.
• Slice each sweet potato open lengthwise and fluff the flesh with a fork. Spoon the shredded chicken mixture into each potato.
• Top with sliced green onions and chopped cilantro before serving.

Notes

For a milder version, reduce the Sriracha to 1 tablespoon and taste the sauce before cooking. Leftovers reheat well in the microwave with a splash of water to loosen the chicken. If you want extra crunch, add a few crushed tortilla chips on top right before eating.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Oven or Microwave, Forks

Classic Pulled BBQ Chicken with Buttery Corn Ribs

This pulled BBQ chicken makes an easy win for game day. The slow cooker turns simple ingredients into tender, saucy shreds that hold up well for a crowd.

Pair it with buttery corn ribs for a side that adds crunch and sweetness. The corn pieces roast until golden and soak up garlic butter without any extra fuss.

Classic Pulled BBQ Chicken with Buttery Corn Ribs

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet
• Mixing Bowl

Ingredients

  

• 2 pounds boneless skinless chicken thighs
• 1 cup barbecue sauce
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 ears corn, cut into thirds
• 4 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• Chopped parsley for garnish

Instructions

 

• Place the chicken thighs in the slow cooker. Add the sliced onion, minced garlic, smoked paprika, salt, and black pepper.
• Pour the barbecue sauce over the top and stir to coat the chicken evenly.
• Cover and cook on low for 6 hours until the chicken is very tender.
• Shred the chicken directly in the slow cooker using two forks, then stir it into the sauce.
• While the chicken finishes cooking, preheat the oven to 425 degrees. Toss the corn pieces with the melted butter, garlic powder, chili powder, salt, and black pepper.
• Spread the corn on a baking sheet and roast for 20 minutes, turning once, until the edges turn golden.
• Spoon the pulled chicken into bowls or plates and serve the corn ribs alongside. Sprinkle chopped parsley over the corn before eating.

Notes

Cut the corn into thirds before seasoning so the pieces cook evenly and stay easy to handle. Leftovers keep well in the fridge for two days and reheat nicely in a skillet with a splash of water to loosen the sauce. If the barbecue sauce tastes too sweet, add an extra pinch of smoked paprika at the end to balance it.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl

Garlic Herb BBQ Chicken Fajita Bowls with Peppers and Onions

This slow cooker meal brings together tender chicken coated in BBQ sauce with the bright flavors of garlic and herbs. The peppers and onions cook alongside the meat to create a fajita-style filling that works well for feeding a group on game day. Each bowl comes together quickly once the chicken is ready.

The result is a balanced mix of smoky, savory, and slightly sweet notes with soft vegetables and juicy shredded chicken. It is practical for busy days because the slow cooker handles most of the work.

Garlic Herb BBQ Chicken Fajita Bowls with Peppers and Onions

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Forks

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs
• 3/4 cup barbecue sauce
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 2 cups cooked white rice
• Salt and pepper
• Chopped fresh parsley for garnish

Instructions

 

• Place the chicken thighs in the slow cooker and season with salt and pepper. Add the minced garlic, oregano, basil, and barbecue sauce. Stir to coat the chicken evenly.
• Cover and cook on low for 4 hours. Add the sliced red bell pepper, green bell pepper, and onion. Continue cooking for 2 more hours until the chicken is tender and the vegetables are soft.
• Shred the chicken directly in the slow cooker using two forks and mix it with the peppers, onions, and sauce.
• Spoon the mixture over the cooked white rice in individual bowls. Top each bowl with chopped fresh parsley before serving.

Notes

If the sauce thickens too much during cooking, stir in a tablespoon of water before shredding the chicken. Leftovers keep well in the refrigerator for up to three days and reheat best with a splash of water to loosen the sauce. Use chicken breasts instead of thighs if you prefer a leaner cut, but check for doneness a bit earlier.

Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Forks