Ready to transform your slow cooker into a BBQ powerhouse? These 24 savory crockpot recipes deliver that smoky, grilled flavor with minimal effort—perfect for busy weeknights or laid-back weekends. From tender pulled pork to zesty chicken, each dish promises maximum taste with minimal fuss. Dive in and discover your new favorite effortless meal!
Slow Cooked BBQ Pulled Pork
Kick back and let your slow cooker do the heavy lifting for this melt-in-your-mouth BBQ pulled pork. It’s the ultimate set-it-and-forget-it meal that fills your home with an incredible smoky-sweet aroma while you go about your day. You’ll end up with tender, juicy pork perfect for piling high on buns or loading onto nachos.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 480 minutes
Ingredients
– Pork shoulder – 4 lbs
– BBQ sauce – 1 ½ cups
– Apple cider vinegar – ¼ cup
– Brown sugar – ¼ cup
– Paprika – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – 1 tsp
Instructions
1. Place the 4 lb pork shoulder into your slow cooker.
2. In a medium bowl, whisk together 1 ½ cups BBQ sauce, ¼ cup apple cider vinegar, ¼ cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tsp black pepper until fully combined.
3. Pour the sauce mixture evenly over the pork shoulder in the slow cooker, using a spoon to coat the top and sides.
4. Cover the slow cooker with its lid and set it to cook on LOW heat for 8 hours. Tip: For the most tender results, avoid lifting the lid during cooking to keep the heat and moisture locked in.
5. After 8 hours, turn off the slow cooker and carefully remove the pork shoulder to a large cutting board or bowl, leaving the liquid in the pot.
6. Use two forks to shred the pork completely, discarding any large pieces of fat. Tip: The pork should pull apart easily with little resistance; if it doesn’t, return it to the slow cooker for another 30-60 minutes on LOW.
7. Skim off and discard any excess fat from the liquid remaining in the slow cooker using a spoon.
8. Return the shredded pork to the slow cooker and stir it into the remaining cooking liquid until well coated. Tip: For a thicker, stickier sauce, let the pork sit in the warm slow cooker uncovered for 15-20 minutes to allow the liquid to reduce slightly.
9. Serve the pulled pork immediately while warm.
Enjoy the incredible texture—it’s so tender it practically falls apart with a gentle nudge from your fork, soaked in that rich, tangy-sweet BBQ flavor. Pile it onto soft brioche buns with a crunchy slaw, or get creative by using it as a topping for loaded baked potatoes or cheesy quesadillas.
Tangy BBQ Crockpot Chicken Wings
Ever have one of those days where you want something delicious but don’t want to babysit the oven? These tangy BBQ crockpot chicken wings are your answer. They’re the ultimate set-it-and-forget-it meal that delivers big flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Chicken wings – 3 lbs
– BBQ sauce – 1 cup
– Apple cider vinegar – ¼ cup
– Brown sugar – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Pat the chicken wings completely dry with paper towels—this helps the sauce stick better later.
2. Place the wings in your crockpot in a single layer if possible.
3. In a medium bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, garlic powder, salt, and black pepper until smooth.
4. Pour the sauce mixture evenly over the wings in the crockpot.
5. Gently toss the wings in the sauce using tongs to coat them all.
6. Cover the crockpot with its lid.
7. Cook the wings on the LOW setting for 4 hours. Avoid opening the lid during cooking to keep the heat steady.
8. After 4 hours, carefully remove the lid. The wings should be tender and pull away from the bone easily.
9. Use tongs to transfer the wings to a baking sheet lined with foil or parchment paper, letting excess sauce drip off.
10. Turn your oven broiler to HIGH and let it preheat for 5 minutes.
11. Place the baking sheet under the broiler, about 6 inches from the heat element.
12. Broil the wings for 3–5 minutes, watching closely, until the edges are slightly charred and caramelized. This step adds great texture.
13. Remove the wings from the oven and let them rest for 5 minutes before serving.
14. Serve the wings warm with any remaining sauce from the crockpot for dipping.
Melt-in-your-mouth tender with a sticky, sweet-and-tangy glaze, these wings are perfect for game day or a casual dinner. For a fun twist, serve them over a bed of crispy fries or with cool ranch dressing to balance the tang.
Sweet and Spicy BBQ Meatballs
Mmm, you know those days when you want something comforting but also exciting? These sweet and spicy BBQ meatballs hit that perfect spot—they’re easy to throw together and pack a flavor punch that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Ground beef – 1 lb
– Breadcrumbs – ½ cup
– Egg – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– BBQ sauce – 1 cup
– Honey – ¼ cup
– Sriracha – 2 tbsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, salt, and black pepper until just mixed—overworking can make the meatballs tough.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake the meatballs for 15 minutes, or until they’re browned and cooked through (check by cutting one open—it should no longer be pink inside).
5. While the meatballs bake, whisk together the BBQ sauce, honey, and sriracha in a small saucepan over medium heat until smooth and bubbly, about 5 minutes.
6. Remove the meatballs from the oven and carefully transfer them to the saucepan, tossing gently to coat them evenly in the sauce.
7. Return the coated meatballs to the baking sheet and bake for an additional 10 minutes, until the sauce is sticky and caramelized.
8. Let the meatballs rest for 5 minutes before serving to allow the flavors to meld.
So, what do you get? Tender, juicy meatballs with a sticky-sweet glaze that has just enough heat to keep things interesting. Serve them over rice for a hearty meal, or skewer them as appetizers—they’re sure to disappear fast!
Smoky BBQ Beef Brisket
Nothing beats that moment when you pull a perfectly smoked brisket from the grill. You get that incredible smoky aroma, the meat is fall-apart tender, and the bark is packed with flavor. It’s the ultimate weekend project that’s totally worth the wait.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 480 minutes
Ingredients
– Beef brisket – 5 lbs
– Yellow mustard – ¼ cup
– Brown sugar – ½ cup
– Paprika – 2 tbsp
– Garlic powder – 1 tbsp
– Onion powder – 1 tbsp
– Black pepper – 1 tbsp
– Kosher salt – 2 tbsp
Instructions
1. Trim any large pieces of hard fat from the surface of the 5 lbs beef brisket, leaving about a ¼-inch fat cap.
2. Pat the brisket completely dry with paper towels.
3. Rub ¼ cup yellow mustard evenly over the entire surface of the brisket.
4. In a small bowl, combine ½ cup brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, and 2 tbsp kosher salt to make the dry rub.
5. Apply the dry rub mixture generously to all sides of the mustard-coated brisket, pressing it into the meat.
6. Let the seasoned brisket sit at room temperature for 30 minutes. (Tip: This helps the rub adhere and the meat cook more evenly.)
7. Preheat your smoker or grill to 225°F, using hickory or oak wood for smoke.
8. Place the brisket on the smoker grate, fat side up, and insert a meat probe into the thickest part.
9. Smoke the brisket at 225°F until the internal temperature reaches 165°F, which should take about 6 hours.
10. Remove the brisket from the smoker and wrap it tightly in a double layer of butcher paper or aluminum foil.
11. Return the wrapped brisket to the smoker and continue cooking at 225°F until the internal temperature reaches 203°F, about 2 more hours. (Tip: The “Texas crutch” wrap helps push through the stall and keeps the meat juicy.)
12. Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. (Tip: Resting is non-negotiable—it lets the juices redistribute for maximum tenderness.)
13. Unwrap the brisket and slice it against the grain into ¼-inch thick pieces.
But that first bite reveals a beautiful smoke ring and meat so tender it practically melts. The bark has a sweet, peppery crunch that contrasts perfectly with the juicy interior. Serve it on its own, piled high on buns, or alongside classic sides like coleslaw and baked beans for the full experience.
Tender BBQ Ribs with Homemade Sauce
Dinner just got a whole lot better with these fall-off-the-bone BBQ ribs. You’re going to love how the homemade sauce caramelizes into a sticky, sweet, and tangy glaze. It’s the perfect centerpiece for your next backyard gathering or cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– Baby back ribs – 2 racks
– Brown sugar – ½ cup
– Ketchup – 1 cup
– Apple cider vinegar – ¼ cup
– Worcestershire sauce – 2 tbsp
– Smoked paprika – 1 tbsp
– Garlic powder – 2 tsp
– Salt – 1 tsp
– Black pepper – 1 tsp
Instructions
1. Preheat your oven to 275°F.
2. Pat the baby back ribs completely dry with paper towels.
3. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, salt, and black pepper to make a dry rub.
4. Rub this mixture evenly over all surfaces of both racks of ribs.
5. Place the ribs on a foil-lined baking sheet, meat-side up.
6. Tightly cover the baking sheet with another layer of foil, creating a sealed packet.
7. Bake the ribs at 275°F for 2 hours and 30 minutes. Tip: This low-and-slow method is key for tender meat.
8. While the ribs bake, make the sauce. Combine the ketchup, apple cider vinegar, and Worcestershire sauce in a saucepan over medium heat.
9. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally. Tip: Letting it simmer helps the flavors meld and thickens the sauce slightly.
10. After 2 hours and 30 minutes, carefully remove the ribs from the oven and uncover them.
11. Increase the oven temperature to 400°F.
12. Brush a generous layer of the homemade sauce over the top of the ribs.
13. Return the uncovered ribs to the oven and bake at 400°F for 15 minutes.
14. Remove the ribs, brush with another layer of sauce, and bake for a final 15 minutes. Tip: This double-glazing creates that perfect, lacquered finish.
15. Remove the ribs from the oven and let them rest for 10 minutes before slicing.
Serve these ribs by slicing between the bones. The meat should be incredibly tender and pull away cleanly. That homemade sauce delivers a beautiful balance of sweet, tangy, and smoky flavors that cling to every bite. Try serving them with a simple coleslaw and cornbread to soak up all the extra goodness.
Crockpot BBQ Chicken Sandwiches
Haven’t you had one of those days where you just want dinner to make itself? That’s where this slow-cooker lifesaver comes in—it’s basically hands-off cooking that gives you tender, flavorful chicken with minimal effort. You’ll have juicy BBQ sandwiches ready whenever hunger strikes.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– Boneless, skinless chicken breasts – 2 lbs
– BBQ sauce – 1½ cups
– Chicken broth – ½ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Hamburger buns – 6
Instructions
1. Place 2 lbs of boneless, skinless chicken breasts in a 6-quart slow cooker.
2. In a medium bowl, whisk together 1½ cups of BBQ sauce, ½ cup of chicken broth, ¼ cup of brown sugar, and 2 tbsp of apple cider vinegar until smooth.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring it’s fully covered.
4. Cover the slow cooker with its lid and cook on LOW heat for 4 hours. Tip: Resist the urge to open the lid during cooking—it lets heat escape and slows things down.
5. After 4 hours, use two forks to shred the chicken directly in the slow cooker. Tip: The chicken should pull apart easily; if it’s still firm, cook for another 30 minutes.
6. Stir the shredded chicken into the sauce in the slow cooker until well combined.
7. Let the mixture sit for 10 minutes to thicken slightly and absorb flavors.
8. While waiting, lightly toast 6 hamburger buns in a toaster or oven at 350°F for 3-5 minutes until golden. Tip: Toasting adds crunch and prevents sogginess.
9. Spoon the BBQ chicken onto the toasted buns, using a slotted spoon to drain excess sauce if desired.
10. Serve immediately.
You’ll love how the chicken turns out fall-apart tender with a sweet, tangy kick from the BBQ sauce. The texture is juicy but not messy, perfect for piling high on those toasted buns. Try topping it with coleslaw for a crunchy contrast or serving it over baked potatoes for a fun twist.
Vegetarian BBQ Jackfruit Tacos
Sometimes you just need a taco night that’s both satisfying and plant-based—these vegetarian BBQ jackfruit tacos totally deliver. They’re smoky, sweet, and so easy to pull together, you’ll have dinner ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Canned young jackfruit in brine – 2 (20-ounce) cans
– BBQ sauce – ¾ cup
– Olive oil – 1 tbsp
– Corn tortillas – 8
– Red onion – ½, thinly sliced
– Cilantro – ¼ cup, chopped
– Lime – 1, cut into wedges
Instructions
1. Drain and rinse the canned jackfruit thoroughly, then use your hands to shred it into stringy pieces, discarding any hard core bits.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shredded jackfruit to the skillet and cook for 8–10 minutes, stirring occasionally, until it starts to brown and crisp at the edges.
4. Pour in the BBQ sauce and stir to coat the jackfruit evenly, then reduce the heat to low and simmer for 10 minutes, stirring every few minutes, until the sauce thickens and clings to the jackfruit.
5. While the jackfruit simmers, warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly toasted.
6. Assemble the tacos by spooning the BBQ jackfruit onto each warm tortilla, then top with sliced red onion and chopped cilantro.
7. Serve immediately with lime wedges on the side for squeezing over the tacos.
Dive into these tacos and you’ll love the tender, pulled-pork-like texture of the jackfruit paired with that tangy BBQ kick. They’re fantastic topped with extra cilantro or a drizzle of hot sauce for a spicy twist—perfect for a casual weeknight or a fun gathering with friends.
BBQ Baked Beans with Bacon
Tired of boring side dishes? You need these BBQ baked beans with bacon in your life. They’re smoky, sweet, and packed with flavor—perfect for your next cookout or cozy weeknight dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– Bacon – 6 slices
– Onion – 1, diced
– Canned baked beans – 2 (28 oz) cans
– BBQ sauce – 1 cup
– Brown sugar – ¼ cup
– Yellow mustard – 2 tbsp
– Worcestershire sauce – 1 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Chop the bacon into ½-inch pieces.
3. Cook the bacon in a large oven-safe skillet over medium heat for 8-10 minutes until crispy. Tip: For extra flavor, save 1 tbsp of the bacon grease in the skillet.
4. Remove the bacon from the skillet and set it aside on a paper towel-lined plate.
5. Add the diced onion to the skillet with the reserved bacon grease.
6. Cook the onion for 5-7 minutes until it turns translucent and soft.
7. Pour the canned baked beans into the skillet with the cooked onion.
8. Stir in the BBQ sauce, brown sugar, yellow mustard, and Worcestershire sauce until everything is well combined.
9. Fold in the cooked bacon pieces. Tip: Reserve a small handful of bacon to sprinkle on top before baking for added crunch.
10. Transfer the skillet to the preheated oven.
11. Bake uncovered for 45-55 minutes. Tip: The beans are ready when the edges are bubbling and the top has a caramelized, sticky glaze.
12. Remove the skillet from the oven and let it cool for 10 minutes before serving.
Here’s why you’ll love these beans: they’re thick and hearty with a perfect balance of smoky bacon and sweet BBQ tang. Serve them hot alongside grilled meats or scoop them onto toasted buns for a messy, delicious sandwich.
Crockpot BBQ Pork Loin Roast
Finally, imagine coming home to a house that smells like a barbecue joint—without ever lighting the grill. This Crockpot BBQ Pork Loin Roast is your secret weapon for tender, juicy pulled pork with minimal effort. You just set it and forget it, letting the slow cooker do all the work while you go about your day.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 8 hours
Ingredients
– Pork loin roast – 3 lbs
– BBQ sauce – 1 cup
– Chicken broth – ½ cup
– Brown sugar – ¼ cup
– Apple cider vinegar – 2 tbsp
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place the pork loin roast in your slow cooker.
2. In a medium bowl, whisk together the BBQ sauce, chicken broth, brown sugar, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until fully combined.
3. Pour the sauce mixture evenly over the pork loin roast in the slow cooker, ensuring it’s well-coated.
4. Cover the slow cooker with its lid and set it to cook on LOW for 8 hours. Tip: For best results, avoid opening the lid during cooking to maintain consistent heat and moisture.
5. After 8 hours, use two forks to shred the pork directly in the slow cooker. It should pull apart easily with no resistance. Tip: If the pork doesn’t shred easily, cook for an additional 30 minutes on LOW until tender.
6. Stir the shredded pork into the sauce in the slow cooker until thoroughly mixed and coated.
7. Let the pork sit in the sauce for 10 minutes to absorb the flavors before serving. Tip: For a thicker sauce, transfer the pork and sauce to a saucepan and simmer on the stove for 5-10 minutes until reduced to your liking.
8. Serve the BBQ pork warm.
Unbelievably tender and packed with smoky-sweet flavor, this pork shreds into perfect, saucy strands that melt in your mouth. Try piling it high on soft buns with a tangy coleslaw for a classic sandwich, or serve it over rice with extra sauce for a hearty bowl—it’s versatile enough to become your new go-to comfort meal.
Honey BBQ Chicken Thighs
Perfect for a cozy weeknight dinner, these honey BBQ chicken thighs are a sweet, smoky, and sticky delight. You’ll love how the simple glaze caramelizes into a finger-licking sauce, and they come together with minimal fuss. Let’s get cooking!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Chicken thighs – 2 lbs
– Honey – ¼ cup
– BBQ sauce – ½ cup
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.
2. Pat the chicken thighs dry with paper towels to help the skin crisp up nicely.
3. Rub the chicken all over with olive oil, then season evenly with salt and black pepper.
4. Arrange the chicken skin-side up on the baking sheet, leaving space between each piece.
5. Bake for 20 minutes, until the skin starts to turn golden brown.
6. While baking, mix the honey and BBQ sauce in a small bowl until smooth.
7. After 20 minutes, brush half of the honey BBQ mixture over the chicken thighs.
8. Return to the oven and bake for 5 more minutes to let the glaze set slightly.
9. Brush the remaining glaze over the chicken and bake for another 5 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
10. Let the chicken rest for 5 minutes before serving to keep it juicy.
Very tender and packed with flavor, these thighs have a sticky-sweet crust and fall-off-the-bone meat. Serve them over rice to soak up the extra sauce, or pile them on a bun for a messy, delicious sandwich.
Crockpot BBQ Hawaiian Meatballs
Just imagine coming home to the sweet and savory aroma of these Crockpot BBQ Hawaiian Meatballs simmering away. You’ll love how effortlessly they come together with minimal prep, making them perfect for busy weeknights or casual gatherings. They’re a crowd-pleaser that practically cooks itself while you tackle other things.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Frozen meatballs – 32 oz
– BBQ sauce – 1 cup
– Pineapple chunks in juice – 20 oz can
– Brown sugar – ¼ cup
– Soy sauce – 2 tbsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
Instructions
1. Place the frozen meatballs into a 6-quart slow cooker.
2. In a medium bowl, whisk together the BBQ sauce, entire can of pineapple chunks with juice, brown sugar, and soy sauce until fully combined.
3. Pour the sauce mixture over the meatballs in the slow cooker, ensuring they are evenly coated.
4. Cover the slow cooker with its lid and cook on LOW heat for 3 hours and 30 minutes. Tip: Avoid lifting the lid during cooking to maintain consistent temperature and cooking time.
5. In a small bowl, whisk the cornstarch and water together until smooth to create a slurry.
6. After 3 hours and 30 minutes, stir the cornstarch slurry into the slow cooker. Tip: Stir gently to avoid breaking the meatballs.
7. Recover the slow cooker and continue cooking on LOW for an additional 30 minutes, or until the sauce has thickened noticeably.
8. Turn off the slow cooker and let the meatballs rest for 5 minutes before serving. Tip: For extra flavor, garnish with sliced green onions or sesame seeds right before serving.
Dive into these tender meatballs coated in a sticky, glossy sauce that perfectly balances tangy BBQ with sweet pineapple. The texture is wonderfully juicy, and the flavors meld together beautifully after the slow simmer. Serve them over a bed of fluffy white rice, tucked into slider buns, or even as a fun appetizer with toothpicks for dipping.
Zesty BBQ Turkey Sliders
Okay, so you’re craving something handheld, smoky, and perfect for game day or a casual get-together. Our zesty BBQ turkey sliders are just the thing—easy to whip up and packed with flavor that’ll have everyone asking for seconds.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Ground turkey – 1 lb
– BBQ sauce – ½ cup
– Slider buns – 12
– Cheddar cheese slices – 12
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, combine the ground turkey and ¼ cup of BBQ sauce until fully mixed. (Tip: Don’t overmix to keep the patties tender.)
3. Form the mixture into 12 small, equal-sized patties, about 2 inches in diameter.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Place the patties in the skillet and cook for 3-4 minutes per side, until browned and cooked through with an internal temperature of 165°F.
6. Transfer the cooked patties to a baking sheet lined with parchment paper.
7. Brush the remaining ¼ cup of BBQ sauce evenly over the top of each patty.
8. Place a slice of cheddar cheese on top of each patty. (Tip: Let the patties cool slightly so the cheese melts evenly without sliding off.)
9. Bake in the preheated oven for 2-3 minutes, just until the cheese is melted and bubbly.
10. While baking, lightly toast the slider buns in a toaster or under the broiler for 1-2 minutes until golden. (Tip: Toasting adds crunch and prevents sogginess.)
11. Remove the patties from the oven and assemble each slider by placing a patty on the bottom half of a bun, then topping with the other half.
Zesty and satisfying, these sliders boast a juicy, smoky turkey patty with a tangy BBQ glaze that pairs perfectly with the melted cheddar. Serve them warm with extra sauce for dipping, or pile on pickles and coleslaw for a crunchy twist that makes them a standout at any gathering.
Crockpot BBQ Shrimp Skewers
Unbelievably easy and packed with flavor, these Crockpot BBQ Shrimp Skewers are your new go-to for fuss-free entertaining. You just toss everything in the slow cooker and let it work its magic while you relax. They’re perfect for game day, a summer cookout, or a simple weeknight dinner that feels special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– Large raw shrimp, peeled and deveined – 1 ½ lbs
– Your favorite BBQ sauce – 1 cup
– Honey – ¼ cup
– Soy sauce – 2 tbsp
– Garlic powder – 1 tsp
– Wooden skewers – 8
Instructions
1. Soak 8 wooden skewers in water for at least 15 minutes to prevent burning.
2. In a medium bowl, whisk together 1 cup BBQ sauce, ¼ cup honey, 2 tbsp soy sauce, and 1 tsp garlic powder until smooth.
3. Thread 1 ½ lbs of large raw shrimp onto the soaked skewers, placing about 4-5 shrimp per skewer.
4. Place the shrimp skewers in a single layer in your Crockpot.
5. Pour the BBQ sauce mixture evenly over the shrimp skewers, coating them completely.
6. Cover the Crockpot with its lid and cook on LOW for 2 hours. Tip: Avoid cooking on HIGH, as shrimp can become tough and rubbery if overcooked.
7. After 2 hours, carefully open the lid. The shrimp should be opaque and pink. Tip: Check one shrimp by cutting it in half to ensure it’s cooked through with no translucent gray center.
8. Using tongs, gently remove the skewers from the Crockpot and transfer them to a serving platter. Tip: For extra caramelization, you can broil the skewers on a baking sheet for 2-3 minutes after cooking, but watch closely to prevent burning.
9. Spoon any remaining sauce from the Crockpot over the skewers before serving.
Bursting with sweet, smoky, and savory notes, these shrimp are incredibly tender and soak up all that sticky BBQ goodness. Serve them over a bed of fluffy rice or with a crisp side salad for a complete meal that’s sure to impress with minimal effort.
Conclusion
Kickstart your weeknight dinners with these 24 savory BBQ crockpot recipes—perfect for busy home cooks craving delicious, hands-off meals. We hope you find a new family favorite! Give one a try, then drop a comment below to tell us which you loved most. Don’t forget to share this roundup on Pinterest so your friends can enjoy effortless cooking too. Happy slow cooking!
