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Tangy and Sweet Crock Pot Barbecue Chicken Recipe

Updated on October 7, 2015
Our tangy and sweet slow-cooker bbq chicken
Our tangy and sweet slow-cooker bbq chicken

Another Week, Not Just Another Chicken Dinner

My husband has taken over the grocery list-making duties, which we do each week before heading to the store. Planning ahead for what we'll make from Sunday through Saturday, especially for dinner, has reduced the stagnant edible clutter in our kitchen cabinets and refrigerator--the random "what can we do with this?" ingredients--and in turn lowered our food costs quite a bit.

To this end, Jeremy searches our hand-me-down recipe scrapbooks, the internet, and his culinarily creative mind for recipes, trying to keep us from getting bored with the same old, same old. Coming up with new and tasty ways to prepare chicken is pretty much a weekly challenge, since that's almost always one of our bases.

Now and then, he comes up with a recipe that we end up liking so much we don't mind resurrecting it more often than others, and this tangy and sweet slow-cooker twist on otherwise basic barbecue chicken is one of them, which he originally found on

One reason I like this recipe is because it comes out great without really having to measure the ingredients, and I'm a notoriously impatient cook. And while you can bake this chicken (we tried it,) or marinate the chicken in the sauce and then grill, I prefer the ease of the slow cooker and the resulting tenderness of the chicken, which can be shredded and served on a bun.

This dish is also excellent served over rice.

Cutting down on carbs? No problem; it's tasty enough to stand on its own with a veggie on the side as pictured above.

Prep time: 5 min
Cook time: 3 hours 55 min
Ready in: 4 hours
Yields: 4-6


  • Boneless, skinless thawed chicken breasts (6)
  • Brown sugar, 1/4 cup
  • Worcestershire sauce, 2 tbsp
  • Italian dressing, 1/2 cup
  • A bottle of your favorite barbecue sauce (We like Bill Johnson's mesquite.)


  1. Super simple. Just mix up the barbecue and Worcestershire sauces, dressing, and brown sugar and pour over the thawed chicken.
  2. Feel free to follow the measurements or throw caution to the wind and toss some of each in.
  3. Cook on low setting for 6 hours.
  4. ** The original recipe calls for frozen chicken cooked on High for 3-4 hours or 6-8 hours on Low, but we prefer to use thawed.
4.5 stars from 2 ratings of Slow-Cooker Barbecue Chicken

© 2013 Deb Kingsbury

Do you have a favorite homemade sauce for slow-cooker chicken?

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    • Merrci profile image

      Merry Citarella 4 years ago from Oregon's Southern Coast

      This looks great! I'll use onion soup mix often for dishes in the crock pot, but love bbq taste. Will give this one a try! Thanks for the recipe.

    • profile image

      ChocolateLily 4 years ago

      Sounds tasty! Good job on the planning. It really helps keep costs lower.

    • DLeighAlexander profile image

      DLeighAlexander 4 years ago

      Sounds delicious. Slow-cookers are a great invention and, as you say, one of the best ways to enjoy barbeque.