Tampa Cake Girl - Monica’s Crockpot BBQ Chicken
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Monica’s Crockpot BBQ Chicken - Recipe #338
Monica’s Crockpot BBQ Chicken
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WordPress: https://tampacakegirl.wordpress.com/2020/01/25/monicas-crockpot-bbq-chicken/
Jan 25, 2020      Comments:  0      Replies:  0     
4 – 6 boneless, skinless chicken breasts, not frozen*
1 18 ounce bottle Sweet Baby Ray’s Original BBQ Sauce
1/2 cup brown sugar
2 Tablespoons vinegar (white)
1 teaspoon red pepper flakes**
1/2 teaspoon garlic powder

Hawaiian Rolls for sliders or your favorite bun for a sandwich


Shredded cheese
Raw or sautéed onions
Pickles (I prefer Wickles)
Fried Jalapeños

Really whatever you like is just perfect.
I recently had the best BBQ Chicken Sliders at my son and Daughter in love’s home. I knew I had to make it and share it in the blog. This makes a perfect dinner, appetizer, tailgate meal, party meal, it’s just perfect and so tasty.
Spray slow cooker with non stick cooking spray. Place chicken in the bottom of the slow cooker. In a separate bowl, combine BBQ sauce, brown sugar, vinegar, pepper flakes and garlic powder. Pour over chicken and cook 4-6 hours. Remove chicken and shred with forks. Place shredded chicken back in the slow cooker and keep warm until ready to serve.
Pile on the chicken and your favorite toppings and enjoy! This is a perfect crowd meal and everyone can serve themselves and individualize their sandwiches and sliders.
*I used 6 big chicken breasts because I wanted leftovers to share with my family. Granddaughter Willow loved this chicken and my Dad enjoyed it too. If you make 6 chicken breasts, make more BBQ sauce. Increase sauce ingredients by one half or doubling it.
**Red pepper flakes! They do not add heat, just flavor. No one knew I added them. I would never feed baby Willow something spicy. Trust me, add them to the recipe. Now if you want heat, add more!
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