Smoky Maple BBQ Chicken in the Crockpot
Indulge in the rich, savory flavors of Smoky Maple BBQ Chicken, a slow-cooker delight that blends sweet maple syrup with smoky barbecue sauce. This easy, hands-off recipe delivers tender, juicy chicken infused with bold, tangy notes, perfect for busy weeknights or cozy gatherings with family and friends.
Why You’ll Love This Recipe
This Smoky Maple BBQ Chicken is a crowd-pleaser that effortlessly combines convenience with mouthwatering flavor. The crockpot does all the heavy lifting, allowing the chicken to soak up the sweet, smoky, and tangy sauce while you go about your day. It’s versatile—serve it on buns, over rice, or with a side of mashed potatoes. The maple syrup adds a unique sweetness that balances the bold BBQ flavors, making every bite irresistible. Plus, it’s perfect for meal prep, freezing beautifully for future meals. Whether you’re feeding a family or hosting a casual dinner, this recipe delivers comfort food with minimal effort.
Recipe Tips and Tricks
- Low and Slow: Cook on low for 6-8 hours for the most tender chicken; high heat works but may slightly affect texture.
- Sauce Consistency: If the sauce is too thin, remove the lid for the last 30 minutes to thicken.
- Shredding Ease: Use two forks or a hand mixer to shred the chicken quickly right in the crockpot.
- Flavor Boost: Add a pinch of smoked paprika or cayenne for extra smokiness or heat.
- Prevent Sticking: Lightly grease the crockpot insert with cooking spray for easier cleanup.
Smoky Maple BBQ Chicken in the Crockpot
Tender Smoky Maple BBQ Chicken slow-cooked to perfection, blending sweet maple and tangy BBQ for an easy, flavorful meal.
Ingredients
- 1 cup smoky BBQ sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 cup pure maple syrup
- 1/4 tsp black pepper
- 2 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp apple cider vinegar
- Optional: 1/4 tsp cayenne pepper for heat
Instructions
- Prepare the Crockpot: Lightly spray the crockpot insert with cooking spray to prevent sticking and make cleanup a breeze.
- Season the Chicken: Pat the chicken dry with paper towels, then sprinkle evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Mix the Sauce: In a medium bowl, whisk together the BBQ sauce, maple syrup, apple cider vinegar, and optional cayenne pepper until smooth.
- Layer the Ingredients: Place the seasoned chicken in the crockpot, then pour the sauce mixture over, ensuring all pieces are coated.
- Set and Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
- Check Doneness: Ensure the chicken’s internal temperature reaches 165°F (74°C) using a meat thermometer for safety.
- Shred the Chicken: Remove the chicken to a cutting board, shred with two forks, or use a hand mixer directly in the crockpot for ease.
- Combine with Sauce: Return the shredded chicken to the crockpot, stirring to coat evenly with the warm, thickened sauce.
- Adjust Consistency: If the sauce is too thin, cook uncovered on high for 20-30 minutes to reduce; taste and adjust seasoning if needed.
- Serve and Enjoy: Serve hot on buns for sandwiches, over rice, or with sides like coleslaw or roasted veggies for a hearty meal.
Notes
- For a stronger smoky flavor, opt for a hickory-based BBQ sauce or add a few drops of liquid smoke.
- If using chicken breasts, check doneness at the lower end of the cooking time to avoid dryness.
- This dish pairs wonderfully with cornbread or a crisp green salad for a balanced meal.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 370Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 184mgSodium 948mgCarbohydrates 29gFiber 1gSugar 24gProtein 37g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs or Breasts (2 lbs): Thighs are juicier and more forgiving in the slow cooker, but breasts work well for a leaner option.
- BBQ Sauce (1 cup): Choose a high-quality, smoky-flavored BBQ sauce for depth; homemade works too if you prefer custom flavors.
- Maple Syrup (1/4 cup): Pure maple syrup is key for authentic sweetness; avoid pancake syrup for best results.
- Apple Cider Vinegar (2 tbsp): Adds a tangy kick to balance the sweetness and enhance the sauce’s complexity.
- Garlic and Onion Powder (1 tsp each): These pantry staples boost savory notes without overpowering the dish.
- Smoked Paprika (1 tsp): Reinforces the smoky flavor; regular paprika can substitute but won’t have the same depth.
- Salt and Pepper (to taste): Season lightly, as BBQ sauce often contains salt; adjust after cooking if needed.
Variations and Substitutions
For a spicier twist, add 1-2 teaspoons of chili powder or a dash of hot sauce to the sauce mixture. Swap chicken thighs for pork shoulder for a pulled pork version with the same smoky-sweet profile. If maple syrup isn’t available, honey or brown sugar can work, though they’ll slightly alter the flavor. For a gluten-free option, ensure your BBQ sauce is certified gluten-free. Vegetarians can substitute chicken with jackfruit or tofu, adjusting cooking time to 4-5 hours on low. For a lower-sugar dish, use a sugar-free BBQ sauce and reduce maple syrup to 2 tablespoons.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.
- Freezer: Freeze in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Portion into individual containers for easy lunches; pair with rice or veggies for a complete meal.
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