This slow cooker 3-ingredient Amish BBQ chicken is the kind of easy supper that feels like a little gift at the end of a busy day. It leans on a simple, old-fashioned combination of chicken, barbecue sauce, and a sweet dressing or preserves-style ingredient to create that classic sticky, tangy-sweet finish people love. It is especially handy in summer when you want dinner ready without heating up the kitchen, and it makes a dependable family meal with hardly any fuss.
Serve this saucy chicken over mashed potatoes, buttered noodles, or fluffy rice to catch every bit of the glaze. It is also wonderful on sandwich buns with coleslaw, alongside baked beans, corn on the cob, potato salad, or a simple cucumber salad. For a backyard-style meal, I like to put out pickles, sliced watermelon, and a big bowl of chips so everyone can build their own plate.
Slow Cooker 3-Ingredient Amish BBQ Chicken
Servings: 6
Ingredients
2 1/2 to 3 pounds bone-in chicken pieces, skin removed if desired
Directions
1. Lightly coat the inside of your slow cooker if needed, then arrange the chicken pieces in an even layer in the black slow cooker.
2. In a small bowl, stir together the barbecue sauce and Russian dressing until smooth and evenly combined.
3. Pour the sauce mixture over the chicken, turning the pieces if needed so they are well coated.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is very tender and nearly falling off the bone.
5. Carefully remove any bones, then shred or break up the chicken right in the cooker and stir it into the sauce. Let it sit for 10 to 15 minutes on warm so the sauce thickens around the meat before serving.
Variations & Tips
For sandwich night: Pile the shredded chicken onto soft sandwich buns and top with coleslaw or pickles for an easy supper that feels a little different from the original plate version.
For a sweeter sauce: If your family likes a sweeter barbecue flavor, stir in 1 to 2 tablespoons of brown sugar or a spoonful of peach preserves before cooking. That little touch makes the glaze even stickier and especially kid-friendly.
For picky eaters: Use boneless skinless chicken thighs or breasts if that is easier for your table. Thighs stay especially tender in the slow cooker, while breasts shred nicely for sandwiches, baked potatoes, or wraps.
For thicker sauce: If the sauce seems a little thin at the end, remove the lid and cook on high for 15 to 20 minutes, stirring once or twice. You can also take the chicken out briefly and let the sauce reduce before mixing the meat back in.
Make-ahead tip: You can combine the barbecue sauce and Russian dressing the night before and refrigerate it in a covered container. In the morning, just add the chicken, pour over the sauce, and start the slow cooker.
