Freedom Chicken (Slow Cooker BBQ Chicken)

Freedom Chicken (Slow Cooker BBQ Chicken). This simple slow cooker chicken is perfect for busy nights. Just five easy ingredients come together to make juicy, saucy chicken with a sweet and tangy barbecue flavor. Toss everything in the pot, let it cook low and slow, and come home to a warm, tasty meal ready to enjoy with almost no cleanup.

This 5-ingredient slow cooker Freedom Chicken is exactly the kind of easy dinner I love. You just toss frozen chicken chunks into the slow cooker, add four simple pantry items, and then walk away and let it cook. A few hours later, you get soft, juicy chicken covered in a rich sauce that tastes like you spent hours making it—even though you didn’t.

The taste is a fun mix of sweet and tangy, kind of like classic American barbecue. It’s yummy enough for kids who don’t like fancy food, but still tasty enough to impress guests who love trying new flavors.

You can serve this Freedom Chicken piled high on toasted buns or soft rolls, with crunchy coleslaw on top for extra crunch. It’s also great spooned over warm rice, buttery egg noodles, or roasted potatoes so they can soak up all that yummy sauce. Pair it with a simple green salad or some sautéed green beans to make it a full meal.

If you’re hosting a get-together, keep the slow cooker on the warm setting and set out toppings like pickle slices, hot sauce, and shredded cheese. This way, everyone can build their own sandwich or bowl just the way they like it.

Servings: 6

Ingredients

• 2 pounds frozen diced chicken (boneless, skinless breast or thigh — no need to thaw)
• 1 cup barbecue sauce (use your favorite store-bought kind)
• 1/2 cup chicken broth (low-sodium works best)
• 1/4 cup honey or maple syrup
• 1 tablespoon Dijon or yellow mustard

Freedom Chicken (Slow Cooker BBQ Chicken): Directions

1. Add the chicken. Place the frozen diced chicken in a flat, even layer at the bottom of a 5- to 6-quart slow cooker. Don’t worry if the pieces are stuck together in a block — they will loosen up and separate on their own as they cook.
2. Mix the sauce. In a medium-sized bowl, whisk together the barbecue sauce, chicken broth, honey (or maple syrup), and mustard. Keep whisking until the mixture looks smooth, with no lumps or streaks left.
3. Pour it over the chicken. Slowly pour the sauce mixture over the frozen chicken so it spreads out evenly. Use a spatula to get all the mixture out of the bowl. Do not stir yet — just make sure most of the chicken is touching some sauce.
4. Cook it low and slow. Put the lid on the slow cooker. Cook it on HIGH heat for 3 -4 hrs, or on LOW flame for 5 -6 hours. The chicken is done when it’s fully cooked and reaches an internal temperature of at least 165°F (74°C). About halfway through, you can use a spoon to gently break up any big frozen chunks of chicken if they haven’t separated yet.
5. Stir it together. Once the chicken is fully cooked and tender, stir everything well so each piece gets coated in that tasty sauce.
6. Thicken the sauce (optional). If you’d like a thicker sauce, take the lid off and cook on HIGH for another 15 to 20 minutes. Stir every few minutes until the sauce cooks down and feels a little thicker.
7. Taste and adjust. Give it a taste. If you want, add a small pinch of salt, a splash of extra barbecue sauce, or a few drops of hot sauce to make it just right for you.
8. Serve it up. Spoon the hot, saucy chicken over rice or noodles, or pile it onto soft buns. Don’t forget to spoon a little extra sauce from the slow cooker on top before serving.