Sweet blackberries cooked into a smoky BBQ sauce give this crockpot blackberry bbq chicken its unexpected depth, with soy sauce and a little garlic keeping things savory. The chicken breasts cook until they shred easily and soak up all that fruity, tangy glaze.
Slow Cooker Blackberry BBQ Chicken
The chicken is cooked low and slow in a tangy blackberry barbecue sauce, resulting in a flavorful meal that pairs well with rice, mashed potatoes, or a fresh salad. This recipe takes about 6 hours in the Crockpot and serves 4 people.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup blackberry preserves
- 1/2 cup barbecue sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Sauce: In a bowl, mix together the blackberry preserves, barbecue sauce, soy sauce, garlic powder, onion powder, black pepper, salt, and apple cider vinegar until well combined.
- Add Chicken to Crockpot: Place the chicken breasts in the bottom of the Crockpot.
- Pour Sauce Over Chicken: Pour the blackberry barbecue sauce mixture over the chicken, ensuring it is well coated.
- Cook: Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
- Shred the Chicken: Once cooked, remove the chicken from the Crockpot and shred it using two forks. Return the shredded chicken to the sauce and stir to combine.
- Serve: Garnish with chopped parsley if desired and serve warm with your choice of sides.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 5g
- Protein: 30g
- Carbohydrates: 45g
I serve the shredded chicken over rice or on toasted buns with the extra sauce spooned over. The blackberry note is subtle enough that even the picky eaters at my table go back for more.
