Slow Cooker Chicken Barbecue Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Barbecue sauce: Adds a smoky and sweet flavor to the chicken.

Italian dressing: Provides a tangy and herbaceous element to the sauce.

Brown sugar: Adds sweetness and helps to caramelize the sauce.

Worcestershire sauce: Brings a savory depth and umami flavor to the dish.

For a deeper flavor, sear the chicken breasts in a hot pan with a bit of oil before placing them in the slow cooker. This will create a caramelized crust that adds an extra layer of richness to the barbecue sauce.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• boneless, skinless chicken breasts - Substitute with pork tenderloin: Pork tenderloin is tender and absorbs flavors well, similar to chicken breasts.

• barbecue sauce - Substitute with honey mustard sauce: Honey mustard provides a tangy and sweet flavor that complements the dish.

• barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a savory and slightly sweet taste that works well with slow-cooked meats.

• italian dressing - Substitute with balsamic vinaigrette: Balsamic vinaigrette has a similar tangy flavor profile and adds depth to the dish.

• italian dressing - Substitute with ranch dressing: Ranch dressing provides a creamy texture and a different but complementary flavor.

• brown sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a good alternative to brown sugar.

• brown sugar - Substitute with maple syrup: Maple syrup offers a rich, sweet flavor that pairs well with barbecue dishes.

• worcestershire sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and saltiness, making it a suitable replacement.

• worcestershire sauce - Substitute with fish sauce: Fish sauce adds a deep umami flavor, though it is more pungent, so use sparingly.

• Allow the chicken barbecue to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Transfer the cooled chicken into an airtight container. For best results, use containers that are specifically designed for freezing, as they help maintain the quality of the food.

• If you prefer, you can also use heavy-duty freezer bags. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the containers or bags with the date and contents. This will help you keep track of how long the chicken barbecue has been stored.

• Store in the refrigerator if you plan to consume within 3-4 days. For longer storage, place the containers or bags in the freezer, where they can be kept for up to 3 months.

• When ready to eat, thaw the chicken barbecue in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chicken barbecue in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, using a microwave-safe dish and covering it with a microwave-safe lid or wrap to retain moisture.

• If the chicken barbecue appears dry after reheating, add a splash of barbecue sauce or a bit of chicken broth to moisten it up.

• Serve the reheated chicken barbecue with your favorite sides, such as coleslaw, cornbread, or grilled vegetables, to create a delicious and satisfying meal.

• Stovetop Method:

  1. Place the leftover chicken barbecue in a skillet or saucepan.
  2. Add a splash of chicken broth or water to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until the chicken is heated through, about 5-10 minutes.

• Microwave Method:

  1. Place the chicken barbecue in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Add more barbecue sauce if it seems dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chicken barbecue in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chicken is heated through. Add a bit of barbecue sauce or chicken broth if needed to keep it moist.

• Slow Cooker Method:

  1. Place the leftover chicken barbecue back into the slow cooker.
  2. Add a small amount of chicken broth or barbecue sauce to prevent drying out.
  3. Cover and heat on low for 1-2 hours, or until the chicken is warmed through.

• Sous Vide Method:

  1. Place the chicken barbecue in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.

• Slow cooker: An essential appliance for cooking the chicken slowly and evenly, ensuring it becomes tender and flavorful.

• Mixing bowl: Used to combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce.

• Measuring cups: Necessary for accurately measuring the barbecue sauce, Italian dressing, and brown sugar.

• Measuring spoons: Used to measure the Worcestershire sauce precisely.

• Forks: Utilized to shred the cooked chicken into bite-sized pieces.

• Spatula: Helpful for scraping the sauce mixture out of the mixing bowl and into the slow cooker.

• Cutting board: Provides a surface to place the chicken breasts before transferring them to the slow cooker.

• Knife: Useful for trimming any excess fat or unwanted parts from the chicken breasts before cooking.

Prepare the sauce ahead: Mix the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce the night before to save time in the morning.

Use pre-cooked chicken: Substitute with rotisserie chicken to cut down on cooking time. Just heat it in the slow cooker with the sauce for about an hour.

Double the recipe: Make a larger batch and freeze half for a quick meal later.

Shred with a mixer: Use a hand mixer to shred the chicken quickly and easily.