Go Back
–+ servings
A close-up shot of a slow cooker filled with shredded BBQ chicken with open tongs inside.
Print Recipe
4.67 from 6 votes

The Easiest 2-Ingredient Crockpot BBQ Chicken

This 2-Ingredient Crockpot BBQ Chicken is the easiest dump dinner with a side of kale slaw – all you need is chicken and BBQ sauce!
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Main Dish
Cuisine: American
Servings: 4 servings
Calories: 195kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp olive oil
  • 3 medium-sized boneless, skinless chicken breasts (about 1lb of chicken)
  • 1 (455mL) bottle BBQ sauce of choice

Coleslaw

  • 1 (340g) package kale, broccoli or regular coleslaw mix
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Other serving suggestions

  • Roasted potatoes
  • Corn
  • Hamburger buns (to make sandwiches)
  • Mixed greens
  • Sliced avocado

Instructions

  • Add olive oil, chicken and BBQ sauce to Crockpot. Cook on low for 8 hours or on high for 4 hours. Shred chicken once cooking time is complete, then add chicken back to pot with sauce to mix.
  • Meanwhile, mix together ingredients for coleslaw. Serve with chicken in meal prep bowls for a healthy lunch, otherwise serve with optional sides as suggested above.
  • Chicken freezes well in glass bowls up to 3 months, or keeps in fridge up to 5 days. Defrost in fridge overnight and warm up in microwave for 2-3 minutes to serve after freezing.

Instant Pot Instructions (optional)

  • Add olive oil, chicken and BBQ sauce to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 6-8 minutes (depends on size of breasts).
  • Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 8 minutes. 
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Shred chicken once cooking time is complete, then add chicken back to pot with sauce to mix. Serve with kale slaw and enjoy!

Video

Notes

Nutritional info is for 1/4 of chicken mixture and kale slaw and does not include added optional sides.
Make your own homemade BBQ sauce ahead of time.
Swap out the chicken breasts for chicken thighs.
Store any leftovers in the fridge for up to 5 days then reheat in the microwave.
Freeze the cooked chicken for up to 3 months.
Make it in the Instant Pot by cooking on high pressure for 6-8 minutes.

Nutrition

Calories: 195kcal | Carbohydrates: 6g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 425mg | Potassium: 419mg | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 1.3mg | Calcium: 6mg | Iron: 0.4mg