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low carb shredded bbq chicken and coleslaw on a roll
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Crockpot BBQ Chicken

This easy self-saucing crockpot bbq chicken recipe yields moist pulled chicken ready for recipes and gatherings with minimal effort!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Resting/Shredding 20 minutes
Total Time 3 hours 35 minutes
Servings 8
Calories 321kcal
Author Kim Hardesty

Equipment

  • Crock pot
  • Bowl
  • Measuring spoons
  • Forks

Ingredients

  • 3 pounds boneless skinless chicken breasts
  • 4 oz butter (ghee or olive oil)

Sauce Ingredients (mix together)

  • 6 oz tomato paste
  • ⅓ cup Low carb brown sugar (Sukrin Gold, Swerve Brown, Lakanto, or Besti)
  • 3 tablespoon cider vinegar
  • 3 tablespoon red wine vinegar (or more cider vinegar)
  • 2 tablespoon prepared yellow mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon liquid smoke
  • ½ teaspoon celery salt
  • ⅛ teaspoon ground cloves

Instructions

  • Remove the chicken from the refrigerator 30 minutes before adding to crock pot.
  • Measure all of the ingredients for the sauce into a medium bowl and whisk to combine.
  • Arrange the chicken in the crock pot in a single layer.
  • Spread the sauce ingredients over the chicken and place lid.
  • Cook on High for 3-4 hours or Low for 6-8 hours or until the internal temperature of the chicken reaches 160. Remove the chicken to a rimmed baking dish to rest for 10 minutes tented with foil. Shred chicken with two forks and return the chicken to the crock pot with the butter and heat until the butter melts. Stir. Taste and adjust flavor. Serve.
  • Yield: 8 cup plain shredded chicken
    1 cup = 4 oz just chicken or 7 oz if made with the sauce

Notes

Can you put frozen chicken in the crockpot?
While it is possible to cook frozen chicken in the crock pot, it isn’t recommended by food safety sites. The chicken sits in the temperature “danger zone” for an extended period of time and may develop bacteria. Always make sure that your chicken is cooked to an internal temperature of 160 F and tent it with foil for 10 minutes so it reaches 165 F with carry-over cooking.

Nutrition

Serving: 1cup | Calories: 321kcal | Carbohydrates: 5g | Protein: 37g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 139mg | Sodium: 948mg | Potassium: 855mg | Fiber: 1g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 2mg