Crock Pot Honey Garlic BBQ Chicken
On the days I’ve got a long stretch between lunch and dinner (and I know my two grown kids are going to walk in hungry), this Crock Pot honey garlic BBQ chicken is what I put on early in the day, so I’m not scrambling later. It’s chicken breasts slow-cooked with minced garlic, honey, ketchup, soy sauce, and Worcestershire sauce until it shreds right into that sweet and tangy sauce. I usually serve it on buns, and if I’ve got a bag of coleslaw mix in the fridge, that goes right on the side.
One thing I’ve dialed in after making this a few times is the cook time. It really does need the full 8 hours on low for the texture I want. I tried cutting it short once, and the chicken would shred, but it took work, and the pieces were a little chunky instead of soft and pull-apart. If you let it go the whole time, it shreds easily with two forks, and the sauce clings to every bite.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 8 hours | 4-6 | Beginner + |
How To Make Crock Pot Honey Garlic BBQ Chicken
I use a 6-quart slow cooker for this recipe.
Start by adding the 4 chicken breasts to the slow cooker. I lay them in a single layer as much as I can so they cook evenly, but if they overlap a little, it’s fine. Next, add the minced garlic, soy sauce, and Worcestershire sauce to the crock.
Drizzle on the honey and add the ketchup to the dish. Then I take a spoon and spread everything around so the chicken is coated. It looks like a small amount of sauce at first, but once the chicken cooks and you shred it back into the liquid, it turns into plenty.
Cover and cook on low for 8 hours.
Once the time is up, shred the chicken right in the slow cooker with two forks. Stir the shredded chicken back into the sauce, and let it sit for a couple minutes while you get everything else on the table. That little stir is what makes it feel like “pulled chicken” instead of just shredded chicken with sauce poured over it.
Tips I’ve Learned From Testing This Recipe
Trim If You Need To
If your chicken breasts have a lot of extra fat or any odd pieces, trim them before they go in. It keeps the sauce from getting greasy around the edges.
Don’t Rush The Shred
If the chicken doesn’t want to pull apart easily, it isn’t done yet. When it’s cooked the full 8 hours on low, the forks slide through it without you having to wrestle it.
Sauce Thickness
This sauce is meant to be stirred back into the chicken. If you spoon it over the top without mixing, it can seem thinner than you expect. Once you shred and stir, it clings better and eats like a barbecue-style pulled chicken.
I like to eat the shredded honey chicken with fries, beans, and a side dish of coleslaw. I have a great recipe for Chick-fil-A coleslaw that pairs perfectly with this dish. You can add it to some rice or top a baked potato. If we’re doing sandwiches, I’ll toast the buns if I have a minute. It helps them hold up better once that saucy chicken hits them.
How To Know When The Chicken Is Done Cooking
Chicken is done when it reaches 165 degrees F internally in the thickest part. I still go by that, even with slow cooker recipes. Also, the shred test tells you a lot. When it’s ready, it pulls apart easily with two forks. If it’s rubbery or fights you, it needs more time.
How To Store Leftovers
I’ve had the best luck storing this chicken right in the sauce. That’s what keeps it from drying out in the refrigerator. You can refrigerate in an airtight container with the sauce for 3 to 4 days.
Reheat the chicken in the microwave or on the stove, adding a spoonful of the sauce from the container as you warm it up. If you’re planning for leftovers, this is a good one. The flavor gets even better the next day once it sits.
Crock Pot Honey Garlic BBQ Chicken
Ingredients
- 4 chicken breasts
- 2 tablespoons minced garlic
- ¼ cup honey
- ½ cup ketchup
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Add the chicken breasts to the slow cooker and top with the minced garlic, honey, ketchup, soy sauce, and Worcestershire sauce, and spread to coat.
- Cover and cook on low for 8 hours.
- Shred the chicken in the slow cooker with two forks and stir it back into the sauce.
Video
Nutrition
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