20 Delicious BBQ Crockpot Recipes Perfect for Summer

Summer is all about easy, flavorful meals that let you spend less time in the kitchen and more time soaking up the sun. That’s where these 20 Delicious BBQ Crockpot Recipes come in—packed with smoky, tangy, and finger-licking-good flavors, they’re perfect for laid-back weeknights or weekend gatherings. From tender pulled pork to sticky-sweet ribs, get ready to fire up your slow cooker and let it do the heavy lifting!

Slow Cooker BBQ Pulled Pork

This melt-in-your-mouth pulled pork is the ultimate hands-off meal—just set it and forget it while your slow cooker works its magic.

Ingredients:

• 3–4 lb boneless pork shoulder (or butt)
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup apple cider vinegar
• 1/4 cup chicken broth

Instructions:

1. In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub all over the pork.
2. Place pork in a 6-qt slow cooker. Pour 1/2 cup apple cider vinegar and 1/4 cup chicken broth around the edges (don’t wash off rub). Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours until fork-tender.
3. Transfer pork to a bowl, shred with two forks, then stir in 1 cup BBQ sauce. For extra richness, mix in 1/4 cup of the slow cooker juices.

The tangy vinegar cuts through the richness of the pork, while the slow cooking ensures every bite is juicy and infused with smoky-sweet flavor.

Tip: For crispy edges, spread shredded pork on a baking sheet and broil for 3–5 minutes before saucing.

Crockpot BBQ Beef Brisket

This melt-in-your-mouth brisket slow-cooks to perfection in a tangy-sweet BBQ sauce—just set it and forget it for the easiest crowd-pleaser.

Ingredients

• 3–4 lbs beef brisket, trimmed of excess fat
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions

1. In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub all over the brisket.
2. Place the brisket in a 6-quart crockpot. Whisk together 1 cup BBQ sauce, 1/2 cup beef broth, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce, then pour over the meat.
3. Cover and cook on LOW for 8–9 hours (or HIGH for 5–6 hours) until fork-tender.
4. Transfer the brisket to a cutting board and shred or slice. Skim excess fat from the sauce, then drizzle over the meat. Serve with extra BBQ sauce.

The slow cooking breaks down the brisket’s fibers into juicy strands, while the vinegar cuts through the richness for balanced flavor.

Tip: For extra caramelization, broil shredded meat on a sheet pan for 3–5 minutes after cooking.

BBQ Chicken Thighs in the Crockpot

These tender, saucy BBQ chicken thighs practically cook themselves—just set the slow cooker and let it work its magic!

Ingredients:

• 2 lbs bone-in, skin-on chicken thighs
• 1 cup BBQ sauce (use your favorite store-bought or homemade)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place chicken thighs in the crockpot and pour the sauce over them, turning to coat evenly.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is fall-off-the-bone tender.
4. Optional: For caramelized edges, transfer thighs to a baking sheet, brush with extra sauce, and broil for 2–3 minutes.

The slow cooking melds the tangy-sweet BBQ sauce with rich drippings from the thighs, creating a deeply flavorful glaze that clings perfectly to every bite.

Tip: Save the leftover sauce in the crockpot—it’s amazing drizzled over mashed potatoes or stirred into baked beans!

Smoky Crockpot BBQ Ribs

These fall-off-the-bone ribs are slow-cooked to tender perfection with a smoky-sweet glaze that’ll have everyone licking their fingers.

Ingredients:

• 3 lbs pork baby back ribs
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions:

1. Pat ribs dry and trim excess fat. In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over ribs.
2. Whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, and 1 tbsp Worcestershire sauce in the crockpot. Place ribs upright in the pot (meaty side facing outward), overlapping slightly if needed.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meat pulls easily from the bone.
4. Transfer ribs to a baking sheet, brush with extra BBQ sauce, and broil on HIGH for 3–5 minutes until caramelized.

The slow cooker infuses the ribs with deep smoky flavor while keeping them juicy—no dry meat here! Serve with extra sauce for dipping.

Tip: For extra smokiness, add a pinch of chipotle powder to the rub.

Easy Crockpot BBQ Meatballs

These Easy Crockpot BBQ Meatballs are the ultimate crowd-pleaser—just toss everything in the slow cooker and let it work its magic while you relax!

• 1 (32 oz) bag frozen homestyle meatballs (no need to thaw)
• 1 cup BBQ sauce (use your favorite store-bought or homemade)
• 1/2 cup grape jelly
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper

1. In a medium bowl, whisk together 1 cup BBQ sauce, 1/2 cup grape jelly, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until smooth.
2. Place the frozen meatballs in the slow cooker and pour the sauce over them, stirring gently to coat.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway, until the meatballs are heated through and the sauce is glossy.

The sweet-tangy glaze clings perfectly to each meatball, making them irresistible straight from the pot—ideal for game day or busy weeknights!

Tip: For a kick, swap in spicy BBQ sauce or add a pinch of cayenne to the glaze.

Slow Cooker BBQ Pork Chops

These tender, saucy pork chops practically melt in your mouth—thanks to your trusty slow cooker doing all the heavy lifting.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1 cup BBQ sauce (your favorite brand)
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup honey, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
2. Place pork chops in the slow cooker and pour the sauce evenly over them. Flip chops once to coat both sides.
3. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until pork is fork-tender but not falling apart.
4. Optional: Transfer chops to a baking sheet, brush with extra sauce from the slow cooker, and broil on HIGH for 2–3 minutes for caramelized edges.

The slow cooking transforms the pork into something almost shreddable, while the tangy-sweet sauce clings to every bite. Perfect for piling onto buns or serving with creamy coleslaw.

Tip: For thicker sauce, simmer the leftover juices in a saucepan for 5–10 minutes until reduced.

Crockpot BBQ Turkey Legs

These fall-off-the-bone turkey legs are slathered in a sweet and smoky sauce, making them the ultimate hands-off dinner for busy weeknights.

Ingredients:

• 4 turkey legs (about 3 lbs total)
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a medium bowl, whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place turkey legs in a 6-quart slow cooker and pour the sauce evenly over them, turning to coat.
3. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours, until the meat pulls easily from the bone.
4. Optional: Transfer legs to a baking sheet, brush with extra sauce, and broil for 3–5 minutes for caramelized edges.

The slow cooking process lets the collagen break down into silky tenderness, while the sauce reduces into a sticky glaze that clings perfectly to every bite.

Tip: For extra smokiness, add a pinch of chipotle powder to the sauce—just enough to deepen the flavor without overpowering.

BBQ Bacon-Wrapped Chicken in the Crockpot

This sweet, smoky, and hands-off dish delivers big flavor with minimal effort—just wrap, dump, and let the slow cooker do the work!

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices thick-cut bacon
• 1 cup BBQ sauce (plus 2 tbsp for brushing)
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper

Instructions

1. In a small bowl, mix together 1 cup BBQ sauce, 2 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper.
2. Wrap each chicken breast tightly with 2 slices of bacon, securing with toothpicks if needed. Place in the crockpot.
3. Pour the BBQ sauce mixture over the chicken, turning to coat evenly. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until chicken reaches 165°F internally.
4. Carefully transfer chicken to a baking sheet, brush with remaining 2 tbsp BBQ sauce, and broil for 2–3 minutes until bacon crisps slightly.

The slow cooking keeps the chicken juicy while the bacon infuses every bite with smoky richness—no dry chicken here!

Tip: For extra caramelization, skip the broiler and sear the wrapped chicken in a hot skillet for 1–2 minutes per side after slow cooking.

Slow Cooker BBQ Sausage and Peppers

This hearty, sweet-and-smoky dish practically cooks itself—just toss everything in the slow cooker and let the flavors meld into comfort food perfection.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
• 2 bell peppers (any color), thinly sliced
• 1 large yellow onion, thinly sliced
• 1 cup BBQ sauce (use your favorite store-bought or homemade)
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

1. Add the sausage, bell peppers, and onion to a 4-qt or larger slow cooker.
2. In a small bowl, whisk together the 1 cup BBQ sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Pour over the sausage and veggies, tossing to coat evenly.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, stirring once halfway, until the peppers are tender and the sauce is glossy.

The magic here? The honey caramelizes slightly against the slow cooker edges, adding sticky-sweet depth to every bite. Serve piled on buns or over rice—it’s a crowd-pleaser either way!

Tip: For extra smokiness, sear the sausage in a skillet before adding to the slow cooker.

Crockpot BBQ Pulled Chicken Sliders

These tender, saucy sliders are a crowd-pleaser with minimal effort—just let your slow cooker do the work while you prep the toppings!

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 slider buns
• 1 cup shredded coleslaw mix (optional)

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Place chicken breasts in the crockpot and pour the sauce mixture over them, turning to coat. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours until the chicken shreds easily with a fork.
3. Transfer chicken to a cutting board and shred with two forks. Return to the crockpot and stir to soak up the sauce. Keep warm until ready to serve.
4. Toast slider buns lightly if desired, then pile each with pulled chicken. Top with extra BBQ sauce and a pinch of coleslaw mix for crunch.

The tangy-sweet sauce clings to every strand of chicken, while the coleslaw adds a refreshing contrast—perfect for game day or weeknight dinners alike.

Tip: For extra flavor, sear the chicken in a skillet for 2 minutes per side before adding it to the crockpot.

BBQ Beef Short Ribs in the Crockpot

These fall-off-the-bone short ribs are slow-cooked to perfection with a smoky-sweet BBQ glaze—ideal for hands-off weekend comfort food.

Ingredients

• 3 lbs beef short ribs (bone-in)
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

Instructions

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (if using).
2. Place short ribs in the crockpot and pour the sauce over them, turning to coat evenly. Cover and cook on Low for 8 hours (or High for 4–5 hours) until meat shreds easily with a fork.
3. Transfer ribs to a plate. Skim excess fat from the sauce, then drizzle reduced sauce over the ribs or serve extra BBQ sauce on the side.

The slow cooking melds the spices into a sticky, caramelized crust while keeping the meat unbelievably tender—no knife required!

Tip: For extra depth, sear the ribs in a skillet for 2 minutes per side before adding them to the crockpot.

Slow Cooker BBQ Corn on the Cob

This fuss-free recipe lets your slow cooker do the work, infusing corn with smoky-sweet BBQ flavor while keeping it tender and juicy.

Ingredients:

• 4 ears of corn, husks removed
• 1/4 cup unsalted butter, melted
• 1/4 cup BBQ sauce (plus extra for serving)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1/4 cup melted butter, 1/4 cup BBQ sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Brush the mixture evenly over all sides of the corn, then wrap each ear tightly in aluminum foil.
3. Arrange the wrapped corn in a single layer in your slow cooker (no liquid needed). Cover and cook on LOW for 3 hours or HIGH for 1.5 hours.
4. Unwrap carefully (steam will release) and serve with extra BBQ sauce for dipping.

The foil keeps the corn steaming in its own juices, making it impossibly tender without drying out—perfect for potlucks where oven space is tight.

Tip: For charred edges, unwrap the corn after cooking and grill for 2–3 minutes per side.

Crockpot BBQ Pineapple Chicken

This Crockpot BBQ Pineapple Chicken is the perfect sweet-and-savory dump-and-go meal—tender chicken, tangy barbecue, and juicy pineapple come together with zero fuss.

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup BBQ sauce (use your favorite store-bought or homemade)
• 1 cup fresh pineapple chunks (or canned, drained)
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp cornstarch (optional, for thickening)

1. Add the chicken thighs to your slow cooker. In a bowl, whisk together the BBQ sauce, pineapple, soy sauce, honey, garlic, smoked paprika, and black pepper. Pour over the chicken.
2. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken shreds easily with a fork.
3. If you prefer a thicker sauce, remove the chicken and whisk the cornstarch with 2 tbsp of the cooking liquid in a small bowl. Stir back into the slow cooker, then return the chicken and cook on HIGH for 10–15 minutes until glossy.

The pineapple caramelizes slightly as it cooks, adding a bright, tropical twist to classic BBQ chicken—no extra prep required! Serve over rice or tucked into sliders for a crowd-pleasing meal.

Tip: For extra smokiness, swap regular BBQ sauce for a chipotle-infused variety.

BBQ Pork Loin in the Crockpot

This tender, smoky pork loin practically shreds itself after a long, slow soak in tangy barbecue sauce—perfect for sandwiches, tacos, or piled high over mashed potatoes.

Ingredients:

• 1 (3–4 lb) pork loin
• 1 cup BBQ sauce (plus extra for serving)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 cup BBQ sauce, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Place pork loin in the crockpot and pour the sauce over it, turning to coat. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the meat reaches 145°F internally and shreds easily with a fork.
3. Transfer pork to a cutting board, let rest 10 minutes, then shred or slice. Toss with extra sauce from the crockpot and serve with additional BBQ sauce.

The vinegar cuts through the richness of the pork, while the slow cooking locks in juiciness—no dry meat here! Leftovers make killer loaded nachos.

Tip: For extra caramelization, broil the shredded pork on a sheet pan for 3–5 minutes before serving.

Slow Cooker BBQ Baked Beans

These hearty, smoky-sweet baked beans are the ultimate hands-off side dish—just toss everything in the slow cooker and let it work its magic.

Ingredients

• 1 lb dried navy beans, soaked overnight and drained
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 cup BBQ sauce (use your favorite smoky or sweet variety)
• 1/4 cup brown sugar, packed
• 2 tbsp molasses
• 1 tbsp yellow mustard
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 cups chicken or vegetable broth
• 4 slices thick-cut bacon, chopped (optional)

Instructions

1. Combine soaked beans, onion, garlic, BBQ sauce, brown sugar, molasses, yellow mustard, smoked paprika, and salt in a 6-quart slow cooker. Pour broth over the top and stir gently.
2. Scatter chopped bacon (if using) evenly over the bean mixture. Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until beans are tender and sauce has thickened.
3. Remove the lid and let sit for 10 minutes to thicken further before serving.

The slow cooking deepens the BBQ flavor while keeping the beans perfectly creamy—no mushy textures here! For extra richness, stir in a pat of butter just before serving.

Tip: Short on time? Use 3 (15-oz) cans of drained navy beans and reduce cook time to 3–4 hours on LOW.

Crockpot BBQ Chili

This smoky-sweet chili is a set-it-and-forget-it dream, with tender beef, beans, and a tangy BBQ twist that’ll have everyone asking for seconds.

Ingredients:

• 1.5 lbs ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup BBQ sauce (smoky or hickory flavor works best)
• 1.5 cups beef broth
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, about 5–7 minutes. Drain excess fat.
2. Transfer the beef to a 6-quart crockpot. Add the onion, red bell pepper, garlic, kidney beans, black beans, diced tomatoes, BBQ sauce, and beef broth.
3. Sprinkle in the chili powder, smoked paprika, cumin, salt, and black pepper. Stir well to combine.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the flavors meld and the veggies soften.

The magic here? The BBQ sauce caramelizes slightly as it cooks, adding a sticky-sweet depth that balances the smoky spices. Serve with shredded cheese and a dollop of sour cream for the ultimate comfort bowl.

Tip: For extra richness, stir in 1 tbsp of brown sugar with the spices—it’ll amplify the BBQ sauce’s sweetness!

BBQ Venison Stew in the Crockpot

This hearty venison stew gets a smoky-sweet twist with BBQ sauce, slow-cooked until the meat is fall-apart tender and the flavors melt together.

Ingredients:

• 2 lbs venison stew meat, cut into 1-inch cubes
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into ½-inch rounds
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 cup beef broth
• ¾ cup BBQ sauce (use a smoky, tangy variety)
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium-high. Brown the venison in batches (about 3 minutes per side), then transfer to the crockpot.
2. Add 1 diced onion, 3 sliced carrots, and 2 sliced celery stalks to the crockpot. Sprinkle with 3 minced garlic cloves, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper.
3. In a bowl, whisk together 1 cup beef broth, ¾ cup BBQ sauce, 2 tbsp Worcestershire sauce, and 1 tbsp brown sugar. Pour over the meat and vegetables.
4. Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until the venison shreds easily with a fork.

The BBQ sauce caramelizes into a rich glaze, balancing the gamey depth of the venison with just the right touch of sweetness. Serve over mashed potatoes for the ultimate comfort meal.

Tip: For extra depth, deglaze the skillet with a splash of broth after browning the meat and add those flavorful bits to the crockpot.

Slow Cooker BBQ Lamb Shanks

Fall-off-the-bone tender lamb shanks smothered in a sticky-sweet BBQ sauce—this hands-off slow cooker recipe is pure comfort food magic.

Ingredients

• 4 lamb shanks (about 1 lb each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp mustard powder

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Season lamb shanks with 1 tsp kosher salt and 1 tsp black pepper, then sear until browned on all sides, about 3 minutes per side. Transfer to a 6-quart slow cooker.
2. In the same skillet, sauté onion and 3 minced garlic cloves until softened, about 3 minutes. Scrape into the slow cooker.
3. Whisk together 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp smoked paprika, and 1 tsp mustard powder in a bowl. Pour over the lamb.
4. Cover and cook on LOW for 8 hours (or HIGH for 5 hours), until meat pulls easily from the bone. Skim excess fat from the sauce if desired.

The slow cooker transforms the BBQ sauce into a glossy, caramelized glaze that clings perfectly to the succulent lamb—no grill required!

Tip: Serve over creamy mashed potatoes to soak up every drop of that rich sauce.

Crockpot BBQ Veggie Medley

This hearty veggie medley soaks up smoky-sweet BBQ flavors while melting into tender perfection—perfect for busy weeknights when you want hands-off comfort.

Ingredients

• 1 large yellow onion, chopped
• 2 bell peppers (any color), diced
• 1 lb baby potatoes, halved
• 2 cups chopped carrots (1-inch pieces)
• 1 cup BBQ sauce
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Toss the onion, bell peppers, potatoes, and carrots with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in the crockpot.
2. Pour 1 cup BBQ sauce over the veggies and stir until evenly coated.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are fork-tender.
4. Stir gently before serving to redistribute the sticky BBQ glaze.

The slow simmer transforms the BBQ sauce into a caramelized glaze that clings to every veggie bite—no bland spots here!

Tip: For extra depth, add a splash of apple cider vinegar to the BBQ sauce before cooking.

BBQ Stuffed Bell Peppers in the Crockpot

These smoky-sweet stuffed peppers are a set-it-and-forget-it dream, packing all the flavor of BBQ night into a fuss-free slow cooker meal.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1/2 cup BBQ sauce, plus 2 tbsp for drizzling
• 1/4 cup finely diced yellow onion
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese

Instructions:

1. In a bowl, mix ground beef, cooked rice, 1/2 cup BBQ sauce, onion, garlic powder, smoked paprika, and salt until combined.
2. Stuff each bell pepper with the mixture, pressing gently to pack. Drizzle tops with remaining 2 tbsp BBQ sauce.
3. Place peppers upright in a 6-quart slow cooker. Cover and cook on LOW for 4–5 hours (or HIGH for 2–3 hours) until peppers are tender and meat reaches 160°F.
4. Sprinkle cheese over peppers, cover until melted (about 5 minutes).

The slow cooker transforms the peppers into velvety-soft vessels while keeping the filling juicy—no dry beef here! The BBQ sauce caramelizes slightly at the edges for a sticky-sweet finish.

Tip: For extra smokiness, swap half the BBQ sauce with chipotle-flavored sauce.

Conclusion

With these 20 mouthwatering BBQ crockpot recipes, summer just got a whole lot tastier—and easier! Whether you’re hosting a backyard bash or just craving some slow-cooked goodness, there’s something here for everyone. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest to spread the BBQ love. Happy slow-cooking!