Sweet & Spicy BBQ Chicken in the Slow Cooker

This Sweet & Spicy BBQ Chicken is a mouthwatering dish that combines tender, slow-cooked chicken with a bold, tangy sauce. The perfect balance of sweet honey and fiery chili creates a crowd-pleasing meal, ideal for busy weeknights or casual gatherings, effortlessly prepared in your slow cooker.

Why You’ll Love This Recipe

This Sweet & Spicy BBQ Chicken recipe is a game-changer for anyone who loves flavorful, fuss-free meals. The slow cooker does all the heavy lifting, transforming simple ingredients into a dish bursting with sweet, smoky, and spicy notes. It’s perfect for busy families or anyone craving comfort food with a kick. Whether you’re hosting a game-day party or prepping a weeknight dinner, this recipe delivers tender, juicy chicken that practically falls apart, soaked in a sauce that’s both tangy and addictive. Plus, it’s versatile—serve it over rice, in sliders, or as a main with your favorite sides. Minimal prep and maximum flavor make this a must-try!

Recipe Tips and Tricks

• Low and Slow: Cook on low for the best texture; high heat can dry out the chicken.
• Sauce Consistency: If the sauce is too thin, simmer it on the stovetop after cooking to thicken.
• Spice Control: Adjust the chili sauce to your heat preference—start with less if you’re sensitive.
• Shredding Tip: Use two forks or a hand mixer for quick, even shredding.
• Flavor Boost: Add a splash of apple cider vinegar for extra tanginess.
• Meal Prep: Double the recipe and freeze half for a quick future meal.

Yield: Serves 6

Sweet & Spicy BBQ Chicken in the Slow Cooker

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Tender slow cooker BBQ chicken with a sweet honey and spicy chili kick, perfect for easy, flavorful dinners.

Prep Time 10 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 20 minutes

Ingredients

• 1 cup BBQ sauce
• 1 tbsp cornstarch (optional, for thickening)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup honey
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp chili sauce (e.g., Sriracha)
• 2 tbsp low-sodium soy sauce
• 2 tbsp water (optional, for cornstarch slurry)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Prepare the Slow Cooker: Lightly grease the slow cooker insert with cooking spray for easy cleanup.
2. Season the Chicken: Place chicken thighs in the slow cooker, spreading them evenly for consistent cooking.
3. Mix the Sauce: In a bowl, whisk together BBQ sauce, honey, chili sauce, soy sauce, garlic powder, and onion powder until smooth.
4. Coat the Chicken: Pour the sauce over the chicken, ensuring all pieces are well-coated for maximum flavor.
5. Cook Low and Slow: Cover and cook on low for 6 hours or high for 3-4 hours, until chicken is tender.
6. Check Doneness: Ensure chicken reaches an internal temperature of 165°F for safety.
7. Shred the Chicken: Remove chicken to a plate and shred with two forks or a hand mixer for ease.
8. Thicken the Sauce (Optional): Mix cornstarch with water to form a slurry, stir into the sauce, and cook on high for 10 minutes.
9. Combine and Serve: Return shredded chicken to the slow cooker, toss in sauce, and heat through for 5 minutes.
10. Garnish and Enjoy: Sprinkle with parsley, serve over rice, in buns, or with sides like coleslaw or roasted veggies.

Notes

• Adjust spice levels to taste; start with less chili sauce for milder flavor.
• For a smokier profile, add 1/2 tsp smoked paprika to the sauce.
• Leftovers make excellent tacos or nachos for a quick next-day meal.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 388Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 184mgSodium 999mgCarbohydrates 34gFiber 1gSugar 28gProtein 38g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Thighs: Boneless, skinless thighs are ideal for their juiciness and flavor, but breasts work too.
• BBQ Sauce: Use a high-quality store-bought sauce or homemade for deeper flavor; smoky varieties enhance the dish.
• Honey: Adds sweetness to balance the spice; substitute with maple syrup for a unique twist.
• Chili Sauce: Sriracha or a similar sauce provides heat; choose based on your spice tolerance.
• Soy Sauce: Low-sodium soy sauce adds umami without overwhelming saltiness.
• Garlic and Onion Powder: Fresh garlic and onion can be used, but powders blend seamlessly into the sauce.
• Cornstarch: Optional for thickening the sauce post-cooking; mix with water to avoid lumps.

Variations and Substitutions

For a milder version, reduce the chili sauce or swap it for a sweeter hot sauce like gochujang. If you’re avoiding soy, try coconut aminos for a similar umami kick. Swap chicken thighs for breasts for a leaner option, though thighs stay juicier. For a smoky twist, add liquid smoke or smoked paprika. Vegetarians can use jackfruit or tofu, adjusting cooking time. For a low-carb meal, serve with cauliflower rice instead of traditional sides. Gluten-free? Ensure your BBQ and soy sauces are certified gluten-free.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or stovetop.
• Freezer: Freeze cooked chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: Add a splash of water or broth to keep the chicken moist when reheating.

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