Next, if you’re adding onions or bell peppers, toss them in now for that extra pop of flavor. Put the lid on the crockpot, set it to low, and let it cook for 6 to 8 hours or high for 3 to 4 hours. The magic really begins here as the chicken slowly absorbs all those glorious flavors.
Once the cooking time is up, it’s time to shred the chicken. I usually turn the heat off first, then take two forks and pull apart the chicken right in the crockpot. It should be so tender that it practically shreds itself! Stir everything around, mixing the sauce with the chicken, and let it sit in the crockpot for a few extra minutes for the flavors to meld together.
Finally, serve it up! You can spoon the BBQ chicken over rice, pile it onto buns for great sandwiches, or enjoy it alongside your favorite sides. Just wait until you get a whiff of that heavenly aroma—it’s pure comfort food bliss!
Pro Tips for Best Results
From my experience, I’ve found that the type of chicken you use can really affect the outcome. I prefer using fresh chicken breasts because they result in juicier meat, but you can definitely use frozen if that’s what you have on hand. Just remember that you’ll need to increase the cooking time slightly.
I also tried this recipe using different brands of barbecue sauce, but nothing compares to the rich flavor of Sweet Baby Ray’s. It’s sweet, tangy, and has that perfect blend of spices that elevates the dish without any extra effort. If you’re in the mood for something different, however, feel free to experiment!
Lastly, don’t skip the resting time after shredding. This little trick allows the chicken to soak up more of the tasty sauce, ensuring every bite is packed with flavor. I swear; it really makes a difference!
Common Mistakes to Avoid
One of the biggest mistakes I’ve made when I first started using my crockpot was not sealing the lid properly. It sounds simple, but if your lid isn’t on snug, steam escapes, leading to dryness in your chicken. Be sure you hear that satisfying “whoosh” when you close it up!
Another pitfall is overcooking the chicken. I can’t tell you how many times I got busy and left it on high for an hour too long. While it might still taste good, the texture can turn out rubbery. Use a meat thermometer if you’re unsure; the chicken should reach an internal temperature of 165°F.
I also highly recommend against skipping the seasoning. The chicken needs a little love to bring out the flavors, and if you’re not measuring carefully or adding enough salt and pepper, it might taste a bit flat. Trust me; seasoning is your friend in this recipe! (See the next page below to continue…)