This Bacon Barbecue Chicken is made with just a handful of ingredients, packed with bold flavor, and comes together easily in the Instant Pot or slow cooker—no grill required. Perfect for sandwiches, tacos, wraps, and more, this recipe is a total crowd-pleaser and a must-make for busy summer days (or any time of the year!).
Oriana’s Thoughts On The Recipe
When the summer heat gets a little too intense and the thought of standing over a hot grill feels like a chore, this Bacon Barbecue Chicken comes to the rescue! It’s sweet, smoky, savory, and oh-so-satisfying—made right in your kitchen with just a few simple ingredients and zero grill duty. Whether you toss it in your Instant Pot or let it slowly cook to perfection in your slow cooker, this recipe delivers all the flavor of your favorite summer cookout without the sweat or the mosquitoes.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bacon: Adds smoky, savory flavor and a bit of crispy texture. I recommend using 6 to 8 slices, chopped small.
- Boneless Skinless Chicken Breasts: The base of the dish! They cook up tender and juicy and shred beautifully. You’ll need about 3 lbs (4 to 5 medium breasts). Chicken thighs can be used if you prefer a richer flavor.
- Barbecue Sauce: Brings all the sweet, tangy, and smoky goodness. Use your favorite store-bought brand—whether it’s classic, spicy, or honey-style, go with the flavor you love most.
- Pineapple Juice: Adds natural sweetness and a bright, tropical twist that pairs perfectly with the barbecue and bacon. If needed, orange juice can be used as a substitute.
- Liquid Smoke: Just a teaspoon gives that deep, smoky flavor without needing a grill. Highly recommended for that backyard BBQ taste!
- Kosher Salt: Enhances all the flavors in the dish. If using table salt instead, reduce the amount slightly since it’s more concentrated.
- Black Pepper: Adds a subtle kick and balances the sweetness of the sauce and juice. Just a touch makes a difference.
Food Allergy Swaps
- This recipe is naturally egg, dairy, nut, peanut, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Soy-Free: Instead of barbecue sauce (which may contain soy), use a homemade soy-free BBQ sauce made with tomato paste, vinegar, maple syrup or brown sugar, and spices, or choose a certified soy-free brand. I have used Head Country Bar-B-Q Sauce, which is soy and gluten-free.
- Gluten-Free: Instead of barbecue sauce (which may contain gluten), use a gluten-free BBQ sauce or make your own using gluten-free ingredients. Also, check that liquid smoke is gluten-free, as some brands may include gluten-based flavorings.
Process Overview: Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook the Bacon
Start by cooking the bacon until it’s nice and crispy. Once it’s done, set it aside and chop it into small pieces.
Step 2 – Add the Chicken
Place the chicken in your pressure cooker or slow cooker—whatever you’re using for this recipe.
Step 3 – Add the Flavor
Pour in the barbecue sauce, pineapple juice, a splash of liquid smoke, and season with salt and pepper. Give everything a little mix so the chicken is well coated.
Step 4 – Let It Cook
Time to let your appliance do the work! Cook everything until the chicken is tender and shreddable. (Check the recipe card for exact times based on your method.)
Step 5 – Shred the Chicken
Once the chicken is fully cooked, use two forks to shred it right in the pot. It should come apart easily and soak up all that sweet and smoky sauce.
Step 6 – Optional: Caramelize
If you want a little extra magic, spread the shredded chicken on a baking sheet and pop it in the oven for a few minutes to caramelize the edges. Totally optional, but totally worth it!
Step 7 – Time to Serve
Now comes the fun part! Serve the chicken however you like—on buns, in tacos, wraps, or over rice. It’s delicious any way you serve it.
Ways to Use This Shredded Bacon Barbecue Chicken
This sweet, smoky, and savory chicken is incredibly versatile! Here are some of my favorite ways to enjoy it:
- Pile it onto sandwich buns – Add a slice of your favorite cheese and a scoop of coleslaw for a next-level BBQ sandwich experience.
- Make tacos or quesadillas – Tuck the chicken into warm tortillas with melty cheese, avocado, or a drizzle of sour cream for a quick and delicious meal.
- Stuff it into arepas – This is one of my personal favorites! Fill your arepas with the chicken and top with crumbled queso fresco for a Latin-inspired twist.
- Toss it into a salad – Let the chicken cool and use it as a flavorful protein topping for your favorite green salad.
- Load it over a baked potato – Spoon the chicken over a fluffy baked potato, sprinkle some cheese on top, and dig in!
- Use it as a pizza topping – Spread your favorite pizza dough with BBQ sauce, then add this chicken, red onions, cilantro, and plenty of cheese. So good!
Storage and Freezing Instructions
Store refrigerated in an airtight container for up to 3 days.
Freeze: Let it cool completely. Add chicken to a freezer plastic bag or container. Press the bag flat and squeeze out excess air to prevent freezer burn. Seal, label, and freeze for up to 3 months.
Frequently Asked Questions
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Recipe Card
Super Easy Bacon Barbecue Chicken
Video
Equipment
Ingredients
For the chicken:
- 6 – 8 bacon slices, chopped into small pieces
- 4 -5 skinless boneless chicken breasts (about 3 lbs) (about 3 lbs – 1.3 kg)
- 18 oz (520 ml) Barbecue Sauce
- ½ cup (120 ml) pineapple juice
- 1 teaspoon liquid smoke
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Instant Pot:
- Crips The Bacon: Turn the pressure cooker ON and select "Sauté" mode, adjust heat to more. When hot, add bacon. Cook until crisp, stirring constantly, about 3 – 4 minutes. Press “Cancel”.
- Add The Rest of Ingredients: Add chicken breasts, barbecue sauce, juice, liquid smoke, salt, and pepper. Mix to combine.
- Cook: Secure the lid to the pot and select "manual" or "high pressure" and cook for 15 minutes. When the time is over, carefully turn the valve to "Venting" to release the pressure. Then remove the lid.
- Shred the Chicken: Use 2 forks to shred the chicken.
- Caramelize Optional: If you’ve got a few extra minutes and want to take things up a notch, you can caramelize the chicken under the broiler. Just preheat your oven to broil and position a rack in the center. Line a baking pan with foil for easy cleanup, then spread the shredded chicken in an even layer. Drizzle about ½ cup of the cooking liquid over the top to keep it moist. Broil for about 5 minutes, or until the edges are lightly caramelized and crispy to your liking.
- Serve: Use it to make sandwiches, tacos, quesadillas, or arepas. Add it to a baked potato with some sharp cheddar cheese, or add it to a salad (cold).
Slow Cooker:
- Crips The Bacon: Turn the pressure cooker ON and select "Sauté" mode, adjust heat to more. When hot, add bacon. Cook until crisp, stirring constantly, about 3 – 4 minutes. Press “Cancel”. Note: If your slow cooker does not have the sauté mode, you can do this over the stove.
- Add The Rest of the Ingredients: Place all the ingredients in the slow cooker. Mix to combine.
- Cook: Cook on HIGH for 3 hours or on LOW for 6 hours.
- Shred the Chicken: Use 2 forks to shred the chicken.
- Caramelize Optional: If you’ve got a few extra minutes and want to take things up a notch, you can caramelize the chicken under the broiler. Just preheat your oven to broil and position a rack in the center. Line a baking pan with foil for easy cleanup, then spread the shredded chicken in an even layer. Drizzle about ½ cup of the cooking liquid over the top to keep it moist. Broil for about 5 minutes, or until the edges are lightly caramelized and crispy to your liking.
- Serve: Use it to make sandwiches, tacos, quesadillas, or arepas. Add it to a baked potato with some sharp cheddar cheese, or add it to a salad (cold).
- This recipe is naturally egg, dairy, nut, peanut, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Soy-Free: Instead of barbecue sauce (which may contain soy), use a homemade soy-free BBQ sauce made with tomato paste, vinegar, maple syrup or brown sugar, and spices, or choose a certified soy-free brand. I have used Head Country Bar-B-Q Sauce, which is soy and gluten-free.
- Gluten-Free: Instead of barbecue sauce (which may contain gluten), use a gluten-free BBQ sauce or make your own using gluten-free ingredients. Also, check that liquid smoke is gluten-free, as some brands may include gluten-based flavorings.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Originally posted June 2018, post content edited to add more helpful information, no change to the recipe in May 2025.
How do you avoid the burn notice?? I scrapped the pot after cooking the bacon but keep getting the burn notice
Hello K! The burn notice can definitely be frustrating. 😕 After cooking the bacon, it’s super important to deglaze the pot really well—pour in a bit of liquid (like broth or water) and use a wooden spoon to scrape up every little brown bit stuck to the bottom. Even small bits can trigger the burn notice. Also, make sure nothing thick is sitting directly on the bottom when you close the lid—layering ingredients with the liquid on the bottom can help too. I hope that helps! Let me know if you want to troubleshoot more — I’m happy to help! 💛✨
This sounds soooo good! I do have one question- could I possibly use frozen chicken breasts? If so, how should I adjust the time? Thanks so much and keep up the good work! I’ve found so many delicious recipes from this site and truly appreciate the effort!
Hello Jayda! Thanks for your interest in my recipe. Yes, you can use frozen chicken, and no, you don’t need to add more time. The IP will take more time to come to pressure, but the cooking time remains the same. Please come back and let me know how you like it =)
recipe doesnt state to chop up bacon but is shown chopped in the video.. just a heads up
Hello Ian! Thanks so much for letting me know. I fixed it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)