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Slow Cooker Brown Sugar BBQ Chicken

  • Total Time: 50 minute
  • Yield: 10 to 12 servings 1x


Units Scale


  • 2 lbs. boneless skinless chicken breasts
  • 1 c. barbecue sauce, plus more for serving
  • 1/2 cup packed light or brown sugar
  • 1/4 cup Italian dressing
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Salt & pepper to taste
  • Coleslaw, optional but highly recommended


  • 1/2 cup mayonnaise
  • 1/4 cup sugar
  • 1 1/2 tablespoons apple cider vinegar
  • 1 pkg. coleslaw



  1. Place chicken breasts in your slow cooker. In a small bowl, whisk together the barbecue sauce, brown sugar, Italian dressing, garlic powder, smoked paprika and red pepper flakes.
  2. Pour over chicken breasts and toss together until well coated. Cover and cook on low for 5 to 6 hours or until chicken shreds easily.
  3. Shred chicken and serve on buns with a drizzle of barbecue sauce and a spoonful of coleslaw, if desired.


  1. In a small bowl, add the mayo, sugar and vinegar, whisk until smooth.
  2. Put coleslaw into a large bowl and pour dressing over. Toss until well combined. Refrigerate about 10 to 15 minutes before serving.
  • Prep Time: 5 mins
  • Cook Time: 5 to 6 hours