Crock Pot BBQ Chicken

 I have received information, product, and materials from McNeil Consumer Pharmaceuticals Co., the makers of PEPCID®. The opinions and recipe for Crock Pot BBQ Chicken are my own. This is a sponsored post for Mom It Forward. #PepcidTastemakers


Who doesn’t love a good BBQ? My family likes to eat and thankfully I have been blessed with a husband that likes to cook. He doesn’t always like to clean up, but I am okay with that. Our college kids don’t like to cook, so they handle the clean up. I pretty much stay out of the kitchen, unless it’s a holiday or special occasion.

Since the hubby does most of the cooking, I try to eat what he makes, without complaint or too much critiquing. That’s hard, but I try! He likes to add some spice and heat to the foods he cooks. Garlic and cayenne pepper are some of his favorites. Truthfully, their not my favorites. The older I get the more often I suffer from heartburn. Those spices are not a friend to this 45 year old body.


Since I don’t want to spoil the relationship with the cook in the kitchen, I am turning to PEPCID®COMPLETE for quick relief. The  chewable starts working in seconds and lasts all day or all night. Perfect for those dishes with a zing the hubby likes to make. Crock Pot BBQ Chicken is definitely one of those recipes. It’s so darn good! It’s a family favorite and so easy to make. There is nothing like coming home to a house that smells like a country BBQ.

Crock pot BBQ chicken only takes a few simple ingredients that you can easily keep on hand. 6 frozen skinless chicken breast (approx. 3 lbs), 2 Tablespoons Garlic Powder, 12 oz BBQ sauce, 1/2 cup low fat Italian Dressing, 2 TBSP Franks Red Hot Sauce, 1/4 cup brown sugar, 2 TBSP Worchestershire Sauce.

Place chicken in a slow cooker. Sprinkle with garlic powder.  In a bowl, whisk the barbecue sauce, Italian salad dressing, brown sugar, Frank’s Red Hot and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Serve on whole grain buns and keep the PEPCID®COMPLETE close at hand. This sandwich will pair well with our coleslaw recipe.

I have been using the berry flavored PEPCID®COMPLETE. It has a great taste and worked to put the fire out after a late night BBQ chicken sandwich. It gave me relief soon after I chewed the tablet and was able to go about the night heartburn free.

Are there certain foods that you eat that  trigger heart burn ?

Crock Pot BBQ Chicken and Heartburn Relief
  • 6 frozen skinless chicken breast (approx. 3 lbs)
  • 2 Tablespoons Garlic Powder
  • 12 oz BBQ sauce
  • ½ cup low fat Italian Dressing
  • 2 TBSP Franks Red Hot Sauce
  • ¼ cup brown sugar
  • 2 TBSP Worchestershire Sauce
  1. Place chicken in a slow cooker.
  2. Sprinkle with garlic powder.
  3. In a bowl, whisk the barbecue sauce, Italian salad dressing, brown sugar, Frank's Red Hot and Worcestershire sauce.
  4. Pour over the chicken.
  5. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.





Michele Brosius
Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!
Michele Brosius
Michele Brosius

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  • Reply
    Angela Dicken
    August 11, 2014 at 9:40 pm

    Do you shred your chicken after it gets done cooking???

    • Reply
      Michele Brosius
      August 11, 2014 at 9:58 pm

      You can shred it or cut it size you like. Mine was chunky and I just picked it apart with tongs before serving. Thanks!

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