Crockpot BBQ Chicken and Potatoes (Easy Fall Crockpot Meals)

When the evenings turn cool and the calendar fills up, I lean on fall crockpot meals more than any other kind of recipe, and this crockpot BBQ chicken and potatoes is the one my family requests most. Juicy chicken pieces slowly braise in a smoky, tangy barbecue sauce while baby potatoes cook underneath, soaking up all of the drippings until they are buttery and full of flavor.

You only need about 15 minutes in the morning to slice an onion, toss the potatoes with spices and pour over the sauce. By dinner time the house smells like a backyard cookout, even if it is raining outside. In this guide I will show you how to layer the slow cooker so the potatoes cook through, how to keep the sauce thick instead of watery, and how to finish the chicken under the broiler for those sticky, caramelized edges. The full printable recipe card is waiting at the bottom of the post.

Why This Crockpot BBQ Chicken Works

Slow cookers are wonderful, but they have a reputation for turning out soft, beige food. This recipe avoids that problem with a few simple choices that make a big difference to flavor and texture.

• Bone-in, skin-on chicken. Thighs and drumsticks stay moist for hours and release gelatin that gives the sauce body. Breasts dry out long before the potatoes are tender.
• Potatoes on the bottom. Potatoes take longer to cook than chicken, so they sit closest to the heat and absorb the juices dripping from above.
• A doctored BBQ sauce. A splash of cider vinegar, Worcestershire and smoked paprika turns any bottled sauce into something that tastes homemade.
• No extra liquid. The chicken and onion release plenty of moisture, so adding broth only dilutes the sauce.
• A quick finish under the broiler. Three minutes of high heat gives you the sticky, charred edges of grilled barbecue.

The result is a complete dinner that tastes like it took all afternoon at the grill. It is hearty enough for hungry teenagers, gentle enough for little kids and easy to stretch for guests by adding a pan of cornbread and a crisp salad. Among all the cozy fall crockpot meals I make between September and December, this is the one I never get tired of.

Ingredients You Will Need

Everything here is easy to find at any supermarket, and most of it is probably already in your pantry. Exact amounts are listed in the recipe card; here is a quick look at what each ingredient brings to the pot.

• Chicken thighs and drumsticks: about 2 1/2 pounds of bone-in pieces. A family pack of drumsticks is the most budget-friendly choice.
• Baby gold potatoes: Yukon Gold or other waxy potatoes hold their shape. Halve any larger than a golf ball.
• Yellow onion: sliced into thick half moons, it melts into the sauce and adds natural sweetness.
• BBQ sauce: use your favorite bottled sauce or homemade. A thick, smoky sauce works best.
• Brown sugar and cider vinegar: the classic sweet and tangy balance of good barbecue.
• Worcestershire sauce: adds savory depth and a little umami.
• Smoked paprika, garlic powder, salt and pepper: a simple dry rub that seasons both the chicken and the potatoes.
• Fresh parsley or green onion: optional, but a handful of green on top makes the dish look as good as it tastes.

How to Make Crockpot BBQ Chicken and Potatoes

This recipe is all about smart layering. Once everything is in the slow cooker, you can walk away and forget about dinner until it is time to eat.

1. Season the potatoes. Toss the halved potatoes and sliced onion with olive oil, half of the salt and half of the smoked paprika, then spread them in an even layer over the bottom of a 6-quart slow cooker.
2. Rub the chicken. Pat the chicken dry and season all over with the remaining salt, paprika, garlic powder and black pepper.
3. Mix the sauce. Stir together the BBQ sauce, brown sugar, cider vinegar and Worcestershire sauce in a small bowl.
4. Layer and coat. Arrange the chicken on top of the potatoes in a single snug layer, skin side up, and spoon two thirds of the sauce over the chicken. Save the rest for later.
5. Slow cook. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the potatoes are fork tender and the chicken reaches at least 175°F (80°C) at the thickest part.
6. Broil and serve. Transfer the chicken to a foil-lined sheet pan, brush with the reserved sauce and broil for 3 to 4 minutes until sticky and lightly charred. Toss the potatoes in the pan juices, top with the chicken and sprinkle with parsley.

If you are short on time in the evening, you can skip the broiler. The chicken will be tender and saucy straight from the pot, just without the crisp, caramelized finish. I like to spoon some of the cooking juices into a small saucepan and simmer them for five minutes to make a thick, glossy gravy for the potatoes.

Expert Tips for the Best Results

• Do not overfill the crockpot. It should be no more than two thirds full so everything cooks evenly.
• Keep the lid on. Each peek can add 15 to 20 minutes to the cooking time because the pot loses so much heat.
• Cut potatoes evenly. Pieces of the same size finish at the same time, so you will not find any hard bites.
• Use a thermometer. Dark meat is safe at 165°F (74°C) but becomes truly tender between 175 and 190°F (80 to 88°C).
• Reserve some sauce. Fresh sauce brushed on at the end tastes brighter than sauce that has cooked all day.

For more hands-off comfort food, try my fall-apart Sunday pot roast or browse the whole slow cooker recipe collection for more easy weeknight ideas.

Variations: Ribs, Pulled Chicken and More

Once you have the method down, this recipe becomes a template for a whole season of easy dinners. Here are the variations we make most often in our kitchen:

• Crockpot BBQ ribs and potatoes: swap the chicken for 3 pounds of baby back ribs cut into 3-rib sections. Cook on low for 7 to 8 hours, then broil with extra sauce.
• BBQ pulled chicken: use boneless thighs, cook on low for 5 hours, then shred the chicken right in the pot and serve on toasted buns with coleslaw.
• Honey garlic version: replace the BBQ sauce with 1/2 cup honey, 1/3 cup soy sauce and 4 cloves of garlic.
• Add vegetables: tuck baby carrots or chunks of sweet potato in with the potatoes for extra color and nutrition.
• Make it spicy: add a chopped chipotle in adobo or a teaspoon of cayenne to the sauce.

Serve any version with a simple side like my crisp apple and walnut harvest salad, a basket of warm rolls or a bowl of buttered corn.

Choosing the Right Slow Cooker and BBQ Sauce

Slow cookers vary a lot in how hot they run. Older models tend to cook gently, while many newer ones run hot even on the low setting. The first time you make this recipe, check the potatoes and chicken about an hour before the end of the suggested time, then note how long your own machine needs. A 6-quart oval cooker is ideal because the chicken fits in a single layer over the potatoes; a smaller 4-quart pot works for half the recipe.

When it comes to sauce, thick Kansas City style sauces give the stickiest glaze, while vinegar-based Carolina sauces make a thinner, tangier dish. Avoid very sugary sauces if you plan to broil, because they burn quickly. If you like to make your own, simmer ketchup with a little molasses, cider vinegar, smoked paprika and garlic for ten minutes and you will have a sauce that beats most bottles. Whatever you choose, taste it before it goes in the pot, because the flavor only gets stronger as it cooks.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

Prep ahead: the night before, cut the potatoes and onion, mix the sauce and season the chicken. Keep everything in separate containers in the fridge, then layer the crockpot in the morning. Never put a slow cooker insert full of cold food straight onto the base from the fridge, as sudden heat can crack the ceramic.

Leftovers: store the chicken and potatoes in airtight containers in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for about 15 minutes or in the microwave until steaming hot, reaching 165°F (74°C) as recommended in the USDA slow cooker safety guidelines. Leftover chicken also makes an excellent filling for quesadillas and baked potatoes.

Freezing: the chicken freezes well for up to 3 months. Potatoes can turn grainy once frozen, so I prefer to freeze the chicken and sauce alone and cook fresh potatoes when reheating.

Frequently Asked Questions

Ready to cook? Here is the complete printable crockpot BBQ chicken and potatoes recipe with exact measurements, cook times and estimated nutrition.

Crockpot BBQ Chicken and Potatoes

Smoky, sticky BBQ chicken and tender baby potatoes cooked together in one slow cooker. Just 15 minutes of prep for an easy fall dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

Potatoes

• 2 pounds baby gold potatoes halved (900 g)
• 1 large yellow onion cut in thick slices
• 1 tablespoon olive oil

Chicken and sauce

• 2 1/2 pounds bone-in chicken thighs and drumsticks skin on (1.1 kg)
• 2 teaspoons smoked paprika divided
• 1 1/2 teaspoons salt divided
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 1/4 cups BBQ sauce divided (300 ml)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh parsley chopped, to serve

Method

 

1. Toss the potatoes and onion with the olive oil, 3/4 teaspoon salt and 1 teaspoon smoked paprika. Spread them over the bottom of a 6-quart slow cooker.
2. Pat the chicken dry and season with the remaining salt, paprika, garlic powder and pepper.
3. Stir together 1 cup BBQ sauce with the brown sugar, vinegar and Worcestershire sauce.
4. Arrange the chicken skin side up on top of the potatoes and spoon the sauce mixture over the chicken.
5. Cover and cook on low for 6 to 7 hours or on high for 3 1/2 to 4 hours, until the potatoes are tender and the chicken reaches 175°F (80°C).
6. Transfer the chicken to a foil-lined sheet pan, brush with the remaining 1/4 cup sauce and broil for 3 to 4 minutes until sticky and lightly charred.
7. Toss the potatoes in the pan juices, top with the chicken and sprinkle with parsley before serving.

Notes

Ribs: use 3 pounds baby back ribs and cook on low for 7 to 8 hours.

Storage: refrigerate leftovers up to 4 days.

Nutrition is an estimate per serving.

I hope this becomes a favorite on your list of easy fall crockpot meals. If you make it, leave a comment and a star rating below and tell me which variation your family loved most!