Tangy Blackberry Crockpot BBQ Chicken Recipe

Savour the simplicity and deliciousness of the Crockpot BBQ Chicken Recipe! Every forkful of this tender, juicy chicken smothered in a rich, blackberry-kissed barbecue sauce promises a crowd-pleaser that practically cooks itself, freeing your day from kitchen duties.

Crockpot BBQ Chicken Recipe

Ingredients:

Chicken breasts: Use boneless skinless chicken breasts for best results.
Cornstarch: To thicken the bbq sauce.
Ketchup: Look for organic or without high-fructose corn syrup.
Molasses: Use unsulfured molasses, not blackstrap.
Brown sugar: For sweetness and depth of flavor.
Blackberry preserves: Seedless preserves for a smooth sauce.
Cider vinegar: Adds a tangy flavor.
Liquid smoke: For that smoky taste.
Dried herbs and spices: Paprika, chili powder, chipotle powder, onion powder, garlic powder, salt, and pepper for a rich flavor profile.

Note: You can substitute blackberry preserves with other fruit preserves like strawberry, raspberry, fig, or apple.

How to Make Crockpot BBQ Chicken:

Make the BBQ Sauce: Whisk together ketchup, molasses, brown sugar, blackberry preserves, cider vinegar, liquid smoke, and your seasonings to create the homemade BBQ sauce.
Prepare the Chicken: Place chicken breasts in the slow cooker and pour the BBQ sauce over them.
Cook: Cook on high for 3-4 hours or on low for 6-8 hours until the chicken is tender and falls apart easily.
Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks or a stand mixer with a paddle attachment.
Thicken the Sauce: If the BBQ sauce has thinned too much, create a slurry by whisking cornstarch with water, and stir it into the sauce in the slow cooker.
Combine: Return shredded chicken to the slow cooker and stir to combine with the thickened sauce.
Serve: Enjoy the Crockpot BBQ Chicken on rolls, in wraps, sandwiches, salads, or however you please.

Storage Tips:

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool before placing in a freezer bag, remove as much air as possible, label, and freeze for up to 3 months.