liz texted me this morning for a good crockpot recipe so i decided to share the wealth on here. i recently read this, this, and this and it pretty much changed the way i think about a crockpot now. i love all of her ideas... you better check out the second link if any.
then i found A Year of Slow Cooking blog and it looks pretty good too. i have two crockpots so i have no more excuses!
crockpot barbecue chicken
adapted from here
4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it... how easy is that!? and please eat it with these.
thank you! and i even went to all of the links. i've been needing some good crockpot recipes since i've been working more and don't want to come home and make pancakes for dinner anymore. yumm-o. i'll let you know how it goes...
ReplyDeleteI am making these right now with your recipe. :)
ReplyDeleteI love my crock pot! Thanks!
ReplyDeletehow would I use chicken legs or chicken with a bone in this recipe?
ReplyDeleteFound your recipe from MoneySavingMom and it looks delicious. Your recipe calls for a bottle of barbecue sauce. What size of a bottle?
ReplyDelete@Alicia, I'm not the original poster, but I use ~18 oz bottles. It really doesn't matter--if you use a bigger bottle you'll just have a lot more BBQ sauce on them. ;)
ReplyDeleteVisiting from Money Saving mom. Does the chicken stock make it too soggy and flavorless with this method? Perhaps, I should get a different brand of chicken breast that hasn't been infused with additional moisture like the ones in my store to avoid that.
ReplyDeleteOh my goodness that looks divine. I've been scrambling for GOOD crockpot recipes for the school year (I need 2-3 a week in order to deal with our tae kwon do schedule and NOT hit the drive through).
ReplyDeleteI want to try this one FIRST.
This looks terrific! Thanks for sharing! I hate to ask a silly question but- here goes: If I'm trying to cook ahead (freezer cooking) do I make it the same? Any storage tips after frozen? Thanks! :)
ReplyDelete@Terri - I'm a freezer cooker for 3 years now and would just put it all in together in a gallon sized ziploc bag. Make sure you mush it around a little so it gets mixed before freezing. Defrost then dump in crockpot. :o) We might give it a try!! ;o)
ReplyDeleteI know we all love crock pot recipes... But chicken breasts shouldn't take 4-6 hours, even on low... Couldn't I use the same recipe and bake it in the oven at 350 for 40 minutes? That way I could have bbq deliciousness in under an hour! :)
ReplyDeletePS. The cheddar and herb biscuits look fantastic. I usually just whip together Bisquick and milk for the easiest drop biscuits in the world, but those look like they're worth making from scratch!!!
@ Betsy Joy - I'm sure you could do that or even throw them on a grill pan, BUT... that would sort of defeat the purpose of a blog post about crockpot cooking - lol! The original post did say she started with FROZEN chicken breasts (which is what I'm doing too)and I think 4 hrs on low seems reasonable for that.
ReplyDeleteYum! I'm scouring Pinterest for crock pot recipes. Can't wait to try this one and thanks for the crock pot blog link. XOXO ThreeMangoSeeds.blogspot.com
ReplyDeleteMaking them now ... and the smell is just WOW!
ReplyDeleteThis is cooking now. It smells and tastes great. I ended up shredding my chicken breasts and I plan on serving them on buns.
ReplyDeleteThanks, gonna make these soon!!!
ReplyDeleteHmm looks great. Found your site via moneysavingmom.com
ReplyDeleteI am also from money saving mom's site. :P
ReplyDeleteI am currently making these as we speak.....
update from post making them, They were a hit! Kids & hubby <3'd them. They had a nice kick to them too. :)
Thank you for sharing this.
We just moved and are using new grocery stores. Apparently the frozen chicken we bought had a lot more moisture in it. The beautiful, delicous smelling bbq sauce ended up very watered down in the crockpot once the chicken was cooking. I will definatly try it again but maybe with fresh chicken next time.
ReplyDeleteFound on pinterest and made these tonight. It was DELICIOUS and so easy! Thanks for the great recipe.
ReplyDeleteYeah, so I tried this and it was my first crockpot dish ever (my crockpot has been sitting around for a few years unused) and it was a smashing success. This chicken is amazing. I shredded it and put it on toasted buns and it was delish! Seriously, thank you.
ReplyDeleteI am a fail when it comes to crock pots, however this little recipe gives me hope! Thank you so much! Absolutely delicious, super cheap, and doesn't take that long. I shredded my chicken to make sandwiches or just a pile of it is great! Thank you! My first success!
ReplyDeleteCould I leave these cooking for say 8-9 hours? That's when I'll get home from work!!
ReplyDeleteHave you tried it? Did the recipe work leaving it on for 8 to 9 hours?
DeleteAre you sure this is a photo of the end product? How did you get the blackened parts. Looks grilled.
ReplyDeleteThanks for the fabulous recipe. I've made it several times and have had rave reviews!
ReplyDeleteI made these yesterday and they were yummy. I used Kraft Spicy-Honey sauce. Like previous comments, my sauce got really runny too. I turned the crock-pot up to High and let it cook for an hour with the lid off. That allowed some of the water to evaporate which made the sauce thicker. I will be making this regularly. Thanks for sharing!
ReplyDeleteIf you want to make the recipe look like the photo... Here is the real recipe.
ReplyDeletehttp://www.keyingredient.com/recipes/5811018/pressure-cooker-bbq-chicken/
It looks like she borrowed the photo from this recipe. Totally different recipe... Everyones sauce is runny because that is what happens when you cook it in a crock pot. It won't look like the photo she used because it is not a photo of this recipe.
Not saying it is not a good crock pot recipe, just saying don't expect it to look like the photo.
Hi, it looks delicious to me. I have not down the recipe and will send it to my cousin who is good in making chicken. She is good in giving bbq chicken parties every month. You know butter just make this bbq chicken recipe better than any other chicken.
ReplyDeletebbq chicken recipe
What does Vinegar do to the recipe. I hate it with a passion and want to leave it out, but will it destroy the recipe and end result?
ReplyDeleteFound this on Pinterest and can't wait to try!
ReplyDelete@Betsy Joy, if you are looking for BBQ deliciousness quickly, try boiling. I boil chicken breasts (frozen or thawed) if they are frozen, after about 10 minutes I take them out to cut them up, if thawed I cut beforehand. Boil until cooked (usually 10-15 minutes after cut up) and add BBQ sauce. But crockpot aways tastes a bit better :)
Foudn this on pintrest a couple weeks ago and I vowed to try a new every week day for the next month and this is recipie #5 its in the crock pot and so far smells wonderful!!!!
ReplyDeleteCame home at lunchtime today to throw this in the crockpot for dinner tonight. The comments about the sauce being watery kept ringing in the back of my mind, so on the way home from work I stopped off and picked up buns in case I needed to shred the chicken. I am glad I did because it was very watery :( I am cooking on high with the top off until dinnertime like Jen825 suggested. Taste is good, though!
ReplyDeleteMy son LOVED, LOVED, LOVED this!
ReplyDeleteI didn't have red pepper flakes, so I didn't put them in. I had frozen chicken breast, and after reading what others wrote about it being runny I put the chicken breasts in and went to work. When I got home at 2pm I drained out all the liquid from the chicken and poured the sauce over. DELISH!
Found this on pinterest and threw it in before I left to pick out appliances for my new kitchen (not knowing I wouldn't be back for SIX hours) came home to moist, fall apart DELICIOUS BBQ chicken. Oh my gosh I wish I had made more for leftovers! Thank you for sharing! We found a new staple :)
ReplyDeleteJust made this today. We used Sweet Baby Ray's raspberry bbq sauce and it was such a nice flavor. I shredded the chicken about 1/2 hour before it was done cooking and we ate it as sandwiches. It was delicious!
ReplyDeleteThis looks so good! Featured your recipe in my Food Trend article today on the RecipeLion blog. http://is.gd/QgEcu4
ReplyDeleteDoes anyone have issue with this recipe coming out excruciatingly dry? I cannot go past 4 1/2 hours on LOW in the slow-cooker or its dry as a bone.
ReplyDeleteHow many would this serve, typically, if shredded for sandwiches? I need to serve approx. 10.
ReplyDeleteI like your blog a lot but might I make one tiny suggestion? Could you provide a link for a printable version of the recipe?? That would be super helpful!
ReplyDeleteI'm more than a little disappointed that the blogger used a photo from a different recipe. My food is already cooking so if it's runny then it's runny. Oh well. This is a pretty basic recipe but I've never tried cooking chicken in a slow cooker before. I'll be pairing it with wild rice and veggies.
ReplyDeleteLooks and sounds absolutely delicious! But it's not a good recipe for me because of the short cook time. I wish it took longer to cook - I am at work from 6:45 - 4ish. This, as with so many other crock pot recipes never work out because cooking time never lines up with a 6:30 start and a 5:30 meal. There is just no way I can leave work in the middle of the day to come home :(
ReplyDeleteLook for a crockpot with a warm setting. I have one that will cook for however long I set it, then switch to just keeping things warm. Works beautifully everytime, evrn when I only cook for 5 hrs then leave on warm for 3 or 4.
Delete@Dee
ReplyDeleteI work long shifts too, so I prep everything in my slow-cooker ready to go, and plug it into a timer that's plugged into the power-point, so I can set the timer to switch on (and provide power to the slow-cooker) several hours after I've left. So, you can set the timer to come on at 10am and your slow-cooker will fire up then and your chicken will be ready for you when you get home!
Having read previous comments I was prepared for my sauce to come out watery (which it did) so after the chicken was cooked I drained the sauce into a pot and simmered it with some corn-flour (made into a paste with some water, and stirred into the sauce) until it thickened. :)
ReplyDeletenew foller here! love your blog! this recipe sounds fab!
ReplyDeletecheck out my blog too! thanks! have a great day!
~b
http://thehappylittletomato.blogspot.com/
ha! follower! geesh... proofreading ability low at 8am.
ReplyDeleteI followed the recipe to a tee; chicken was dry and sauce was super runny. I won't make it again. :(
ReplyDeleteyeah, this should be made with dark-meat chicken only. Way too dry.
ReplyDeleteMade this for lunch today and my boys and husband just loved it....nice and juicy! I will make again!! Thanks for the recipe!! Now onto what to make for tomorrow!!
ReplyDeleteI also omitted the red pepper. I put them in frozen and cooked for 5hrs. The last 30 mins I shredded it for sandwiches. They turned out wonderful. I will make these again for sure. We used onion buns and honey BBQ sauce served with french fries.
ReplyDeleteYou CAN use bone-in chicken, I made it with bone-in thighs and even left the skin on, but brown the chicken first, so the skin doesn't turn all rubbery and soggy... it will stay nice and 'crisp'...and go the whole 4-6 hours even 8 won' hurt.
ReplyDeleteI tried this tonight, and while the taste was good it was more like BBQ soup. I removed and saved most the liquid and left the lid off for about an hour so what was left would thicken. The only way to get that browned and crispy look like in the pic is to stick it under the broiler for a few minutes....definitely don't need a bottle of BBQ sauce in a crock pot...but again, the taste was good...
ReplyDeletemaking these for dinner tonight:)
ReplyDeletemaking this for the second time, it was so yummy! For those that had dry chicken and runny sauce, here are a couple tips. If you're using breasts you always run the risk of dry chicken. Before you put in crockpot tenderize them a bit and poke holes through them. This will help them absorb the sauce more. For the sauce, cut back the vinegar and also, about 15 min before you want to serve remove the chicken. Take 2 Tbls cornstarch and Two Tbls of the sauce mix together and put back in sauce, put chicken back in and continue to cook, this should thicken it up a bit.
ReplyDeleteThis was just okay. Definitely don't need more than 4-5 hours to cook. And definitely better if you shred and add back in but altogether not the best.
ReplyDeleteWhat kind of vinegar do you use?
ReplyDeleteRecipe looks yummy but just a tip - the USDA recommends that chicken NOT be put in a crock pot frozen, the temp does not get high enough fast enough to guarantee safety.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteMade this today for dinner. Everyone ate it up. Very tasty!!
ReplyDeleteIs it alright to just use 2 big chicken breasts? Do I need to alter the recipe at all?
ReplyDeleteThis comment has been removed by the author.
ReplyDeletewish I would have found this earlier! Will be making in the near future. Sounds great!
ReplyDeleteI made the biscuits for a hamburger stew and my family ate them right up, my dad had like 3 or 4 biscuits himself and he doesn't usually eat much. I cheated and made them with bisquick and mixed cheddar with a little garlic powder in it because I was in a hurry but they were delicious all the same then made the butter mixture and spread spoonfuls on top when they came out of the oven. I am making the BBQ chicken recipe next week (I make dinner every wednesday) but my cousin is the one that showed it to me and she said it was fall apart amazing :)
ReplyDeleteTried this recipe tonight. It came out looking nothing like your picture LOL. It tasted pretty good, but it was really runny (i'll have to try the cornstarch method next time) and I also noticed that the chicken breasts were a tad on the soggy side, maybe I won't cook it for quite as long. The biggest hit though, were the cheddar garlic biscuits. Definitely going to have to make that a regular menu food :)
ReplyDeleteThe more I dive into your blog, the more yummy ideas I find! My culinary wheels are spinning!
ReplyDeleteI made this tonight and it was such a hit at our house!! Yes my sauce was runny but if I wanted it black like the picture I would have grilled it and it was no where near dry. In fact it was so tender it fell apart when I removed it from the crock pot!!
ReplyDeleteI tweaked this recipe and posted it on my site...my kids DEVOURED it! SO yummy! http://allergictoair.com/blog/2012/01/slow-cooked-bbq-chicken/
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI found your recipe on Pinterest a couple months ago and have made this every week since. My hubby and I love it. I tried cooking it on high once and it came out dry, so it's important to cook it on low. I also remove the lid on the crock pot and turn it up to high for the last 30 - 40 minutes. That allows some of the water to evaporate making the sauce thicker. After about 6 hours of cooking the chicken just falls apart. Love it!
ReplyDeleteI made this tonight and its absolutely delicious!! I left out the vinegar and my sauces wasn't runny. Tasted so good definitely making this again.
ReplyDeletei just made these and its all runny. it looks like soup with chicken breasts in it. i'm 100% sure i followed the directions.
ReplyDeletewhy did it do this?
I use leg quarters and my favorite bbq sauce all the time. Losen the skin and pierce them with a fork, dump them in the crockpot and let them go on high for 4 hours. Wasn't sure about using boneless, skinless, frozen breasts but will sure give it a try. Thanks!
ReplyDeleteThese were really good! I cooked them on low for 4 hours and they were definitely done, pulled right apart. The red pepper made them really spicy so I will either omit it next time or not add as much.
ReplyDeleteI just made this today...I am not a cooker at all...so I thought I would try it out and surprise my hubby when he came home from work...as pulled chicken it came out fabulously!
ReplyDeletemy husband was amazed I made something that actually tasted good!
Work all day so love this chicken crock-pot recipe for the simple ingredients to the all ready to eat when I get home. I'll let you know how the family likes it later.
ReplyDeleteI will try this in my Celebrating Homes beanpot in the oven or maybe the microwave.
ReplyDeleteCOLLETTE
@Angie! I love that idea, I definitely want to serve mine on buns! Anyone know where I can get a good recipe for bbq pork as well? Lol Thanks!
ReplyDeletehi! I am making this chicken now, but I am doubling the amount of chicken to feed my family and another family I am taking a meal to. How should I adjust the sauce, cooking time, ect. ? thank you!
ReplyDeleteI'm making this right now! Can't wait...
ReplyDeleteI made this a couple weeks ago when I first came across the recipe. It's sooo good! I made extra to shred for chicken sandwiches. My husband and I loved it so much, it's currently in the crock pot, ready for dinner tomorrow. So simple and yummy! Enjoy.
ReplyDeleteI cannot wait to try this! Looks delicious...and the bicuits? Yum! @Sparkleprincess - My bbq pork crockpot recipe is this: pork roast (cheap is good in the crockpot!) and cover with root beer. Cook on LOW for 8 hours. Remove from crock-pot and let cool for 10-15 min (discard liquid). Then shred with 2 forks and put pork back into the crockpot. Dump in in a bottle of Sweet Baby Ray's and after a few minutes on HIGH to warm up the bbq sauce...voila! The easiest, delicious (and so economical) bbq pork. I serve it with German Potato salad. De-lish!
ReplyDeleteI am making this right now, and my house smells wonderful, but I put my own touch to it. Instead of chicken I am using Pork Chops (bone in)and used Budweiser BBQ, and apple cider vinegar, also put in some baby red potatoes, and slices of onion. YUMMO!
ReplyDeleteFound you via Pinterest. Made this tonight. It was SUPER YUMMY! My husband said it was probably the best chicken I've made yet! (I've been trying TONS of new recipes recently). I omitted the vinegar and ours wasn't runny at all! SUPER DELICIOUS! I also made the biscuts and they went GREAT together! Thanks for the recipe! I will give you a shout out in my blog!
ReplyDeletemaking this right now as part of my parents anniversary dinner, along with the biscuits and other things :) can't wait! smells amazing so far. :)
ReplyDeleteI made this tonight and really liked it. For the last 1/2 hour or so, I removed the lid from the crockpot and the a lot of the liquid in the pot evaporated off, making the sauce really thick and tasty.
ReplyDeleteHi there! Just wanted to let you know -- I'm linking to this post on my new "Project: learn to cook" page on my blog (http://onedaysdreams.blogspot.com/p/project-learn-to-cook.html) and I'm totally not trying to steal it or anything. I just think this recipe is awesome and I must *evenutally* try it :)
ReplyDeletekeep up the great work!
SO GOOD and SO EASY - thanks for sharing this recipe! I blogged about my experience here: http://sweatlikemambo.com/2012/02/21/bbq-chicken-creamed-corn/
ReplyDeleteI have made this before and loved it... What if the chicken is frozen?? do i just cook it a little longer??
ReplyDeleteLOVED this chicken!!! After reading the other comments, I decided to shred the chicken about 30 minutes before it was done. I think thats truly the best way to maximize this recipe- it absorbs the amount of sauce pretty perfectly. The chicken was tender and juicy and flavorful. I made some slaw and ate it as a sandwich! Will most definitely make again!
ReplyDeleteI have not tried this particular recipe but have done chicken in a crockpot before and most sauces turn out runny, Sweet Baby Rays is the only one I have ever crockpotted with for success.
ReplyDeleteIf you want even easier, just throw a 3 lb. bag of frozen chicken tenderloins/strips into your crockpot. Pour in a bottle of BBQ sauce, and cook on low for 4 hours! That's how you get er done! Yummy AND easy!
ReplyDeleteMade this and we all loved it!! Yes, the sauce is a little runny, but take the chicken out, shred it, put it back in the crock pot for like 1/2 hour to let it soak up some of the BBQ juices! It is a fabulous recipe, and I will be making this again, and again, and again!!
ReplyDeleteWish I'd read the reviews before cooking! Mine was BBQ soup. I'd completely leave out the vinegar mixture and stick to sauce only, since so much moisture comes out of the chicken anyway. 5 hours was toooooo long for my crockpot. Dry chicken. I don't have good luck with chicken in the crock pot anyway. Oh well. I'll try again!
ReplyDeleteThank you for the recipe! My husband loved this. I used Sweet Baby Ray, and cooked chicken for 5 hours. Chicken came out just right. Next time I make this, I'll use some other BBQ sauce. I'm not as huge a fan of the Baby Ray sauce as my husband. Made these with the biscuits, and those were a total winner! Thanks again.
ReplyDeleteThank you for sharing that chicken breast recipe. I was getting tired of making the same kind of chicken breast. It was very good and I was surprised to come upon a recipe for chicken breast for the crock-pot. Thanks again!!!
ReplyDeleteCurrently making this in my crockpot right now, but I made my own BBQ sauce using this recipe here:
ReplyDeletehttp://www.marksdailyapple.com/forum/thread11448.html
I am hoping this works out well, since I can smell it all over my house. I think I will take someone else's advice and shred the chicken right before serving and put it back in the pot. Will be using the leftovers on salads/sandwiches/pitapockets.
Hi what a delicious looking dish! I was just wondering what the difference is between just cooking on stove and in the pot. I usually just marinate and pan fry since chicken breast is usually easy to cook all the way. Would the method result in smokier flavor with tender meat?
ReplyDeleteThis question was probably already answered but...
ReplyDeletehow long does it take on high?
Thanks :)
I was wondering what to do for supper....throwing in the Crockpot now! Thanks for sharing!!!
ReplyDeleteMy son thinks I am a goddess due to this recipe. I do give you credit, but I like the thought of him thinking I am a cooking goddess. Thank you for a great recipe. Also, Jack Daniels BBQ sauce doesn't get runny.
ReplyDeleteThis is SO DELICIOUS. I've made it twice already--I love it! My boyfriend loves it as well!
ReplyDeleteThanks for sharing!
I made this today and it turned out great! Thanks for sharing this easy and quite tasty recipe.
ReplyDeleteI made this tonight and it is amazing!! The chicken DID look exactly like the photo, although I did remove it, chop it and added it back in to the sauce. I served it on toasted buns with home made coleslaw on top - YUM - Thanks for the great, super easy recipe!
ReplyDeleteJust made this. My roommates loved it! I followed most of the recipe with slight modifications. I cooked the chicken for 3 hours in the slow cooker then drained the juice. Then I added the BBQ mixture without vinegar and it came out FANTASTIC! Delicious, I will definitely add this to my monthly rotation :)
ReplyDeleteI dont have vinegar is this okay?
ReplyDeleteThis is fantastic! I'm going to shred the chicken (as suggested above) for BBQ chicken-stuffed baked potatoes! Usually when I make these, I boil & shred the chicken and mix in the sauce while still warm, then spoon into the potato. But the timing can be tricky & it's a lot of work. This will be so much easier & taste SO MUCH better! Thanks for sharing!!
ReplyDeleteI tried this and next time I will use less red pepper. It was a bit spicy for me but everyone else loved it.
ReplyDeleteDon't have chicken breasts so I am going to try this with pork tenderloin.
ReplyDeleteWeve made this 2 times sense i first seen this post last week! LOL Thanks For Shareing! Love this! YUMMY! ;)
ReplyDelete~deb
Thanks for posting this delicious recipe! I tenderized six chicken breasts and poked them all over with a fork. I placed them thawed in the crockpot and covered them with 20 ounces of Sweet Baby Ray's barbecue sauce, 1/4 cup brown sugar and 1/2 tsp garlic powder. I omitted the red pepper flakes and the vinegar. I cooked on high for 30 minutes then on low for four hours. I took out the chicken and shredded it on a cutting board and placed back in the sauce. The chicken was not dry and the sauce was thick! A+ recipe!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI dig the idea of using pork tenderloin as well. I bet it will be great. Glad I found this blog as I'm always looking for new crock pot recipes to try out on the wife and kids :)
ReplyDeleteMade this ahead on Saturday, shredded it, and served it for sandwiches on Mother's Day -- an easy lunch! Thanks for sharing the recipe. It was delicious!!!
ReplyDeleteI just through this in the crock pot an hour ago and it already smells awesome. Now I just have to convince my toddler that its not ready yet.
ReplyDeleteMade this tonight and it turned out really well. thanks for the recipe. :)
ReplyDeleteI made this today for dinner. Here's what I did after reading all of the comments about dry chicken & watery sauce: I used fresh chicken tenders, seared them in a little margarine, 2 mins per side. For the sauce I used 2 Tbsp of apple cider vinegar, not 1/4 cup. I also omitted the red pepper flakes, using a few shakes of black pepper instead. I split the difference on the garlic powder....3/4 of a tsp. Other than that the ingredients were the same (okay....the bottle of BBQ sauce & the 1/4 cup brown sugar). I cooked on low for 4 hours. The sauce was thick & tasty, and the chicken was moist & tender. Gone in a flash! 4 thumbs up in our house!!
ReplyDeleteMade for dinner tonight. Great flavor! As some others recommended, left out the vinegar, my sauce was a great consistency. Not sure if this was due to the lack of vinegar, or not. I will definitely make again, maybe use vinegar to see if makes a difference. I used Sweet Baby Rays BBQ sauce as suggested. Thanks for the recipe. Really good and my dh loved it too.
ReplyDeleteI used this recipe last night and my family and I loved it. I decreased the vinegar to 3 tablespoons and added a hardy dose each of Garlic Powder, Onion Powder, and slightly less of a dose of Ground Cayenne Pepper (All out of Red Pepper Flakes.) I had a 28 ounce Bottle of Sweet Baby Ray's (My favorite BBQ sauce, my second fave is Stubs. And if you mix the two together, WHOA. I'm just saying... in case you'd like to try it ...) Anyhow, I use just less than 1/2 the bottle of the BBQ sauce. We all topped ours with a bit from the bottle once it was done and on our plates. I started mine late, 4:20ish, and it was done to moist perfection by 6 pm.
ReplyDeleteJust what I needed to help me breathe a bit easier at the end of a very busy day :) Thanks so much for sharing this!
Yum, this looks so delicious! I found this recipe on Pinterest and would love to invite you to share this, and any other posts, at my Creative Thursday Link Party (open through Monday each week) at http://www.michellestastycreations.blogspot.com. Have a great week.
ReplyDeleteMichelle
Made this tonight. I've done the sweet baby rays + chicken before, but the added ingredients made it incredible! I did have the watery problem that others have mentioned, so I grabbed my turkey baster and after it cooked a couple hours, most of the water settles on top if you don't stir it so I took it out!
ReplyDeleteMade this tonight for dinner and it was SO yum. Shredded it and added rice and made tacos out of it. :-) Boyfriend went back for seconds and thirds.
ReplyDeleteI just cooked this. I think I used too much sauce or too little meat. However, I love it. Thanks for sharing.
ReplyDeleteThis comes out looking absolutely nothing like the picture. I would not have been eager to try this had I seen a picture of what the chicken really looks like when its finished. I followed this to the letter and the chicken was swimming in a pool of brown goo. It was dry and the taste was not good. This is not a keeper.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteTried and loved the recipe... my only tip would be to use caution when putting frozen chicken (or frozen anything) in your crockpot. Mine got a HUGE crack in the stoneware about 2 months after I got it, and when I called for a replacement, they asked if I'd put frozen food in it... why yes, I had! Well, they told me that's a big fat no no. Apparently the difference in temperatures when the crockpot is on, with frozen food inside, causes the stoneware to crack. Yikes!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteTo Myra in CO Springs, my chicken browns all the time in the crock pot due to the sugar in the recipes. It's a different kind of browning than sauteeing. It's more of a crust from sugar caramalization after the sauce cooks down. I am not sure how this will taste different than regular BBQ chicken, but I have it in the crock pot now, so we will see. I know it'll be spicier for sure! Jennifer
ReplyDeleteAmazing!!! Thank you!
ReplyDeleteI have trouble coming up with Crock Pot recipes that aren't too "hearty/comfort food" for summer, and this one was perfect for dinner on the 4th of July! The chicken became so tender that it fell right off the bone- delicious! I added a little coriander to the sauce to spice it up a bit more.
ReplyDeleteI made this tonight... and we had no problem with it being too watery. However, I did cut the recipe in half and we did thaw out the chicken overnight. We also did it so it was shredded chicken and not a whole breast and it was DELICIOUS! We also only had to cook it for about 3 hours on low, but I think thats only because it was thawed out completely.
ReplyDeleteI found this recipe via pinterest, and I've made it several times, it's one of our favorites. Thanks for sharing! erica in texas
ReplyDeleteI've had the same watery issue that others mention. Maybe it's from using frozen chicken in the crockpot. Needless to say, the taste wasn't very bbq-y (is that a word?! lol) but that's no one's fault! Will try again because it was super easy. Thanks!
ReplyDeleteThis recipe is cooking as I type this. I used four pieces of chicken, omitted the pepper flakes, reduced vinegar to 3 tbs as someone above suggested and used 1 tsp of garlic powder and 1/2 tsp of onion powder as well as the recommended brown sugar. I found some cheap bbq sauce at Meijer (Kraft Thick and Spicy Brown Sugar 18 oz for $1!!!). I tried a little bit of the sauce before covering the chicken with it and its DELICIOUS. Thanks so much for this wonderful recipe!
ReplyDeleteI am making this today for lunch as I love BBQ chicken and don't have access to a grill. (There are only 2 of us) I am using Sweet Baby Ray's Honey Chipolte BBQ sauce and kept the recipe the same. I did use 2 bone in breasts (skinless though) and 3 chicken legs, because that's what my husband likes. Can't wait to taste!
ReplyDeleteI have this in my crock right now. Hoping it tastes as good as it smells! I used cayenne instead of red pepper flakes and garlic flakes instead of powder because thats what I had in the pantry. My chicken was thawed because my son was gonna use it the other day but didn't so I wanted to use it up but with something easy. Almost 3 hours now.... we'll see soon!
ReplyDeleteWhat kind of vinegar?? Thanks!!
ReplyDeletethis recipe is wonderful!!! i modified it a bit and used chicken tenders instead of breast pieces (trying to use up what i already had before the new stuff) and used 8-10, which filled the pot about half or lower. the sauce mixture is great - such a zesty smell, i loved it. i reduced the amount of red pepper by half because the hubby isn't a big fan of spice. **and to the comment above me, i used plain white vinegar and it worked great!**
ReplyDeletethe cook time with the tenders was only about 3 to <4 hours.
very simple, very tasty and very flexible recipe. thank you!!!
This recipe has my house smelling AMAZING, my kids and my husband keep saying 'Is dinner almost done? it smells so good!!' its not even lunch time yet... we will have dinner around 3pm, its 11:21 right now...
ReplyDeleteFor those that are wanting something more like you see in the picture, I wouldn't cook it quite so long so it doesn't completely fall apart on you. Remove the chicken from the bbq "soup" and pop it under the broiler for a few minutes after brushing some bbq sauce on it. That will give you the nice charred bits. This is a good recipe if you want shredded bbq chicken for sandwiches though.
ReplyDeleteWe put it over white rice... it was SO yummy!!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis looks yummy! I just put it on using legs and thighs with bone in. I am anxious to see how long it takes since this is what I had in my freezer. Thanks so much for your wonderful recipes! I'll let you know how this works for me :)
ReplyDeleteThank you so much for this recipe!! The prep time was so quick! I did not make it with the red pepper flakes though. I used another crock pot to make baked potatoes...best idea ever to put the two together! 6 thumbs up from my house! Best chicken I have ever had!
ReplyDeleteHello from The Crafty Collaborative!
ReplyDeleteWe are a new blog, comprised of a group of gals of all different skill levels testing out some of the best projects in the blogosphere!
We have featured and reviewed your recipe on our blog! Your blog and specific post are linked back a minimum of 3 times in our post. We do not repost the recipe or instructions that we followed, but rather send our readers to your site to check them out! If you used your own, non-copyrighted image, we made sure to note your lovely work and provided a link back to your blog once again.
You can see this post at: http://thecraftycollaborative.com/?p=1522
Thank you for sharing such a clever post! We enjoyed testing it out and will continue to promote this excellent work!
Sincerely,
Maren
The Crafty Collaborative
Stopping by to let you know that I am featuring your recipe on the blog today. www.alilcountrysugar.blogspot.com
ReplyDeleteJust wondering, did you put it under the broiler in the oven for a bit to get the browned look?
ReplyDeleteLooks soooo good!
I'm making this recipe right now and look forward to trying it. Nevertheless, after reading the comments and finding out that this picture was stolen, I have to admit that I'm very disappointed. Please give credit where credit is due.
ReplyDeleteMade tonight... YUM!!!!!!!!
ReplyDeleteMade this tonight...sauce was runny and did not look like the picture. Also, too much red pepper flakes.
ReplyDeleteI am making this for the second time tomorrow and am going to try the biscuits too!
ReplyDeletei made this tonight using 4 large chicken breasts and an 18 oz. bottle of barbeque sauce. Next time i will use 6 breasts. I also cooked it for 4 1/2 hrs and it was slightly dry so i would drop down to 3 1/2 or 4. i didn't find it watery ... just a lot of left-over sauce so that's why i would use 6 breasts. I also liked the idea of ading small red potatoes and onions.
ReplyDeleteFound your blog via Pinterest.....Great recipe! It's in the crock pot for tonight's dinner. Thanks!
ReplyDeleteWas so excited to try this...mixed it all up this morning before work. Threw it in the crockpot, set it on low and off I went. Expected to walk in on an amazing smell...nothing. Went into the kitchen to check it out and seems I forgot to plug in the crockpot :-) Luckily, I got home at 2:30 so we'll eat a little later tonite. Fingers crossed.
ReplyDeleteMade this last night and it was delicious!! Yum mm....
ReplyDeleteThis is in my Crockpot as I post. It smells amazing. Improvised with what I had which was honey bbq sauce so I just cut back on the brown sugar a bit. Added onions. And just a splash of the vinegar. My husband says his mouth has been watering from the aroma in the house. Yum!
ReplyDeleteI found the recipe on Pinterest & want to try this today. I do have a question about the vinegar though. What kind do I use? Malt? White? Apple cider? (Please don't say apple cider as I only have the other 2 at home lol).
ReplyDeleteI plan on coming home on my lunch break to make it. If I don't hear a reply by then I guess I will use white.
I have made this numerous times!!! but i make it into a pulled chicken recipe and its awesome!! after its been cooking for 4 hours, i go in and shred the chicken and let it cook another half hour. Its amazing and the husband loves it!!
ReplyDeleteI made this meal tonight after seeing it a few days ago. It was really good! I made a few changes though: I used 1.5 lbs boneless chicken tenderloins and 1 1/2 cups Sweet Baby Rays Original BBQ sauce (about 12 oz). An 18oz bottle just seemed like too much. I also added 1/2 cup of chicken stock to replace the volume of liquid I cut out by using less BBQ sauce--I would say that I didn't even need to do that because it did come out "soupy." I noticed though that the sauce thickened nicely on my plate, once it had cooled, which made it nice for dipping! I also made the biscuits with it and overall it was a great meal!
ReplyDeleteI am new to Pinterest and found the the other day. I just turned the crock pot on with this in it. Thanks so much for sharing. I look forward to making even more yummy dinners.
ReplyDeleteI am trying this right now :) But how much BBq sauce is that? I don't recognize that brand so don't know what sizes it comes in... I will guess for now but am interested to know. Thanks so much!!
ReplyDeleteWould this work with chicken tenderloins? Maybe just don't cook them as long?
ReplyDeleteFor those who had watery chicken the solution for that is to crumple up some foil into balls I used about 4 and I have a large crockpot then place your chicken on top of the foil and then pour the sauce on top of the chicken and cook for 4 hrs. The juice will run to the bottom while your chicken sits on top of the foil and will still have bbq sauce on top of them. Not to dry at all..give it a try and let us all know here if that worked for you.
ReplyDeleteUgh! Just like some of the other reviewers said...soupy barbeque chicken is what I got. I felt like alot of the flavor that we should have been enjoying was stuck floating around in the juice that was made. I followed recipe exactly. We ate it, but no rave reviews with my fam. Dissapointed.
ReplyDeleteUgh! Just like many of the other reviewers said...I got soupy barbeque chicken. A lot of the flavor that we should have been tasting was floating around in the abundance of juice. I followed the recipe exactly, and the meat was tender, and edible (Oh! I also left the top off for the last 40 minutes like others said to thicken the sauce-yea, no that didn't work)...I didn't receive any comments about making it again. The cheddar and garlic biscuits came out alright, but compared to Red Lobsters...they didn't light a candle.
ReplyDeleteWow! There must be some picky reviewers! I followed this recipe exactly using sweet baby rays BBQ sauce and it was perfect! I used fresh chicken (not frozen) and just plopped everything in there and cooked on low for 5 hours. Then about 30-40 min before serving I took the lid off and turned it to high so it could carmaelize and get black and crispy on the outside. It also made the sauce a lot thicker.
ReplyDeleteIt was amazzzzing! Not dry, not runny, just perfect! Best BBQ chicken I've ever had!
I am making this right now and it smells yummy!! Thank you!! (I am using Honey BBQ and all the other goodies added)--Can't hardly wait to taste this!! Dinner party tonite!!
ReplyDeleteI stumbled across this recipe on Pinterest. I am cooking them now. I didn't have chicken, so I am using pork chops. I sliced up 1/2 an onion and a green bell pepper and placed it in the bottom of my crockpot before adding the pork chops and sauce. I also added a little minced garlic to the sauce.
ReplyDeleteLast weekend I tried this recipe with chicken and it was great. This weekend I tried it with ribs and everyone loved them. liz
ReplyDelete169 comments and not one single person realizes that putting raw frozen meat in a crockpot puts you at risk for getting incredibly sick from bacteria. So many people re-sharing this recipe and making even more people susceptible to some gnarly food poisoning... Yikes. Sure, we've all risked it, but for heaven's sake please do some food safety research and alter this recipe before someone gets sick.
ReplyDeleteIt was great. I used frozen breast and cooked 5 1/2 hours on low. They were very tender and juicy with a nice coat of bbq sauce on them. I did have extra sauce but it was not runny. Even my picky daughter loved them.
ReplyDeleteOh my, just used my slowcooker for the first time and made this recipe !! It's sooooooooooooooo good and my son and myself really enjoyed it. DH is on his way home and I can only hope that he is going to like it as well. He will probably eat it with rice while we had it with mashed potatoes and peas.
ReplyDeleteAfter the chicken was ready I took it out of the slowcooker and then put the liquid in a pan. While the sauce was reducing I shredded the chicken, put it back in the slowcooker and when the sauce was reduced enough....added that to the chicken. It was really good and I enjoyed every single bite. Oh, I also made my own BBQ sauce :)
I made this last night, along with the biscuits, it was so good! The chicken was so tender and the BBQ sauce was so yummy. Thanks for sharing this recipe!!
ReplyDeleteThanks for the recipe! I just cooked mine on low for 4 hours and it tastes delicious! It is super moist and the chicken just falls apart. I didn't use sugar and I cut the amount of vinegar & pepper flakes. The sauce is a little watery but nothing terrible. I also added fresh garlic to it! Delish!
ReplyDeleteIn the crockpot now! Left out the vinegar after reading reviews. Pairing with cornbread and cooked carrots. Can not wait to see how this turns out!
ReplyDeleteMade as BBQ shredded chicken sandwiches and found that you can make your chicken look just like this To those of you complaining about the picture the chicken its self is not dark on the edges like some have suggested it is blackened bbq sauce from the edges of the crock pot for added flavor. I love that taste and decided to scrape it off the edges and my chicken b4 shredding came out pretty darn close to the edges!
ReplyDeleteI have been making this for quite a while. Whenever I have to take a meal for a new mother this is my go to. It always gets rave reviews.
ReplyDeleteI have been making this for quite a while. Whenever I have to take a meal for a new mother this is my go to. It always gets rave reviews.
ReplyDeleteI made this chicken the other night and it was fantastic! Mine turned out just like the picture. I cooked it on low for four hours and the on high for another hour with the lid off. That's when it got the "Grilled" look to it and it thickened up the sauce. Fantastic recipe!! I'll be making it again! I shredded it up and ate it all by itself. Delicious!
ReplyDeleteSo I'm not sure if this was asked somewhere within the comments already but how long would I cook the chicken if its not frozen beforehand? Thanks!
ReplyDeleteWhat size bottle of BBQ do you use? Mine always turns out super liquified for some reason, very good still though!
ReplyDeleteI've made this recipe before and it is sooo good! I also included it in my first freezer cooking session yesterday which I posted some about on a new blog I created http://cleverchicka.wordpress.com/
ReplyDeletethanks for the great recipes!
We make something similar with a Pork roast. We don't put the BBQ sauce in at first, and use Soda (Ginger ale or Mtn. Dew) instead of Vinegar. An hour before dinner I drain the liquid and add the BBQ sauce, and cook it with the lid off.
ReplyDeleteI wouldn't omit the vinegar (or soda) because the acid is what makes the meat super tender. But even with this recipe you could drain the liquid and add the BBQ sauce towards the end.
Yum! Thanks!
We make something similar with a Pork roast. We don't put the BBQ sauce in at first, and use Soda (Ginger ale or Mtn. Dew) instead of Vinegar. An hour before dinner I drain the liquid and add the BBQ sauce, and cook it with the lid off.
ReplyDeleteI wouldn't omit the vinegar (or soda) because the acid is what makes the meat super tender. But even with this recipe you could drain the liquid and add the BBQ sauce towards the end.
Yum! Thanks!
I made this for dinner tonight and it was delicious! I did leave the lid off and turned the crockpot on high for the last hour to make the sauce thicker. Thanks for sharing the recipe!
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI am making this recipe right now. I think this will be liked by my family too.
ReplyDeleteOh my, I love this recipe! That sure one of the good and yummy-looking chicken breast recipes to try. And I'd REALLY LOVE to! this will surely go to my cooklist. Thanks for sharing recipe!
ReplyDeleteArshi
I love that aren't too many ingredients to mess with!! Super easy and my family LOVES it!! Any more easy recipes like this you'd like to share? :-)
ReplyDeleteI made this today, it was delicious but had a lot of liquid, I added a cup of rice about 2 hours before it was done. The chicken and the rice tasted great and it absorbed all the liquid...
ReplyDeleteit deserve a try.
ReplyDeleteCrock Pot Chicken Breast Recipes
I loved the dish the only problem was I cooked it a bit to long and the chicken was a little dry.
ReplyDeleteThis looks absolutely amazing! It's very similiar to the Dallas bbq that I find around North Texas. The barbeque near me is always really good so are the ribs near me.
ReplyDeleteChicken Breast Recipe, whether it’s Southern, Japanese, or Korean, is one of the all time favorite foods around the world.For more detail about this recipe visit chickenbreastrecipe.netl
ReplyDeleteregards
Angela leonard
angela.leo246@gmail.com
Made this last night and it turned out great! Very easy. Even put the chicken in the crockpot frozen and it worked fine. Sauce was watery but just topped w/ more bbq sauce when serving. Will use this again.
ReplyDeleteThis is great for a crowd! I took it to a potluck and was not disappointed! Thank you for the great and simple recipe!
ReplyDeleteStill love this recipe after years of using it. Our favorite way to use the chicken is to shred it and make bbq chicken quesadillas!!
ReplyDeletekerala spices online shopping
ReplyDeleteBuy Herbs and Spices Online from spsbrands, you can get Wholesale Price with High Quality. Fenugreek, Cardamom, Coriander, Garlic, Ginger, Cloves.Buy Herbs and Spices Online from spsbrands, you can get Wholesale .You can order Herbs, Spices buy Indian spices and other masala and seasonings from home We Ship All over India.Our spsbrands have quality of spice products.we provide delicious spices in online.we give you the fresh spices products.Everyone can buy spice products easily in online on spsbrands shop website.Our spices are essential for making authentic spice house.
Black Stone Flower
ReplyDelete(Kalpasi)( Dagad Phool):
Buy Other name Black stone flower, Daga phool. We ship all over India. COD available.
Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the
Dagad Ka Phool;Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it.
Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goan meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables...Black Stone Flower
(Kalpasi)( Dagad Phool):
Buy Other name Black stone flower, Daga phool. We ship all over India. COD available.
Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the
Dagad Ka Phool;Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it.
Parmotrema perlatum, commonly known as black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nahari (Paaya), Bombay biryani, Goan meat stews, it is also used in vegetarian dishes. It is one of the ingredients in East Indian Bottle Masala, used for cooking Meats, fish and vegetables...
Star anise:
ReplyDeleteStar Anise Wholesale Price Online shopping spsbrands india
Star Anise;
Native to China and Vietnam, star anise is today grown almost exclusively in southern China, Indo-China, and Japan. Star anise, Illicium verum, is sometimes called Chinese star anise. It’s important to distinguish it from Japanese star anise, Illicium anisatum, which is highly toxic. Star anise is not related to the common anise, Anisum vulgare. It was first introduced into Europe in the seventeenth century. The oil, produced by a process of steam extraction, is substituted for European aniseed in commercial drinks..
Health Benefits of Star Anise;
Like anise, star anise has carminative, stomachic, stimulant and diuretic properties. In the East it is used to combat colic and rheumatism. It is a common flavouring for medicinal teas, cough mixtures and pastilles.In traditional Chinese medicine, star anise is prescribed as an digestive aid, promoting health of female reproductive organs and for lactating mothers to increase breast-milk secretion. It is used to promote appetite, to treat abdominal pain, digestive disturbances including colic, complaints caused by cold weather such as lumbago, and to relieve flatulence.
The anti-bacterial and anti-fungal properties of star anise is useful in the treatment of asthma, bronchitis and dry cough. For this reason, some cough mixtures contain star anise extract.