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fake bbq chicken in air fryer slow cooker
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Fake BBQ Chicken Air Fryer Slow: Easy Recipe

This easy fake BBQ chicken recipe gives you smoky, tender, saucy “BBQ chicken” flavor without a grill. It uses a slow cooker to infuse flavor and an air fryer to add charred, crispy edges. Perfect for busy weeknights, this method works with jackfruit, vegan chicken, hearts of palm, or even canned chicken. Serve it on buns, in wraps, or with your favorite sides for a quick homemade BBQ fix.
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Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings: 4 people
Course: Main Dish, Meal prep, Vegan Option, Weeknight Dinner
Cuisine: American, Southern-Inspired
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Protein/Base Options (choose one, ~20 oz total)
  • 20 oz canned young green jackfruit drained and rinsed
  • 12–16 oz vegan shredded chicken (like Gardein or Beyond)
  • 14 oz canned shredded chicken (for non-vegan version)
  • 14 oz hearts of palm shredded or pulsed
Sauce & Seasoning
  • 1 cup BBQ sauce Sweet Baby Ray’s or homemade
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar or molasses
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp chili powder
  • ½ tsp liquid smoke (optional)
  • Salt & black pepper, to taste
Optional Add-ins
  • ½ cup diced onion
  • 1 clove garlic minced
  • 1 tsp soy sauce or tamari
  • 1 tsp mustard or sriracha for heat
  • ¼ cup vegetable broth for jackfruit, to prevent drying

Equipment

  • 1 Slow Cooker (4–6 qt) For tenderizing and flavor infusion
  • 1 Air Fryer (6–10 qt) For crisping and caramelizing edges
  • 1 Silicone Tongs For tossing safely between appliances
  • 1 Instant-read thermometer To check doneness (165°F for real chicken)
  • optional Slow Cooker Liners For easy cleanup
  • optional Perforated Air Fryer Liners Prevent sticking and promote airflow

Method
 

  1. Prepare the BaseDrain and rinse canned jackfruit (if using). Shred into smaller pieces, removing seeds or cores. For vegan chicken or hearts of palm, shred or cut to bite-size pieces.
  2. Mix SauceIn a bowl, whisk together BBQ sauce, vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, and optional liquid smoke. Set aside ¼ of the sauce for glazing later.
  3. Slow Cook (Flavor Infusion Stage)
    Add the shredded base to the slow cooker.
    Pour in ¾ of the sauce, plus ¼–½ cup broth if using jackfruit.
    Cook on Low for 3–4 hours (or High for 1.5–2.5 hours).
    Stir halfway to coat evenly.
  4. Air Fry (Crisp & Char Stage)
    Preheat air fryer to 375°F.
    Spread the cooked mixture in a single layer in the basket or tray.
    Lightly oil-spray the surface.
    Air fry 6–12 minutes, tossing every 3–4 minutes.
    For extra char, raise to 400°F for the final 2–4 minutes.
  5. Glaze & ServeBrush or toss with reserved sauce right after air frying. Serve hot on buns, sliders, or over rice.

Notes

  • Storage: Refrigerate leftovers up to 4 days or freeze for up to 3 months.
  • Reheating: Air fry at 350°F for 4–8 minutes for crisp texture or warm in slow cooker on low 30–60 minutes for saucy results.
  • Flavor Variations:
    • Smoky: Add 1 tsp extra smoked paprika or a few drops of liquid smoke.
    • Sweet & Spicy: Use maple syrup and sriracha or chipotle in adobo.
    • Low-Sugar: Choose sugar-free BBQ sauce and add a touch of monk fruit or erythritol.
  • Serving Ideas: Serve with coleslaw, sweet potato fries, or corn on the cob. Try on brioche buns, sliders, or lettuce wraps.