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Sweet Baby Ray’s Crockpot Chicken

Sweet Baby Ray’s Crockpot Chicken

This Sweet Baby Ray’s Crockpot Chicken is an easy, flavorful slow-cooker recipe featuring tender, shredded chicken smothered in a sweet, tangy barbecue sauce. Perfect for sandwiches, tacos, rice bowls, or just on its own, this dish is a family-friendly favorite with minimal effort!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course
Cuisine American
Servings 5
Calories 320 kcal

Ingredients
  

  • 2 lbs 900g boneless, skinless chicken breasts or thighs
  • 1 cup 240ml Sweet Baby Ray’s BBQ Sauce
  • ¼ cup 60ml apple cider vinegar
  • ¼ cup 60ml brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce

Instructions
 

Prepare the Crockpot:

  • Spray the inside of your slow cooker with nonstick spray or lightly grease it.

Mix the Sauce:

  • In a bowl, mix together Sweet Baby Ray’s BBQ sauce, apple cider vinegar, brown sugar, garlic powder, onion powder, smoked paprika, salt, black pepper, and Worcestershire sauce.

Add Chicken & Sauce:

  • Place the chicken breasts or thighs in the slow cooker.
  • Pour the BBQ sauce mixture over the chicken, ensuring it's fully coated.

Slow Cook the Chicken:

  • Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and easily shredded.

Shred the Chicken:

  • Use two forks to shred the chicken directly in the crockpot, mixing it well with the sauce.

Serve & Enjoy:

  • Serve over buns, rice, tortillas, or baked potatoes for a delicious meal!

Notes

  • For extra smokiness, add ½ teaspoon liquid smoke.
  • You can use chicken thighs instead of breasts for a juicier texture.
  • Add red pepper flakes for a spicy kick.
  • Leftovers store well in an airtight container for up to 4 days, or freeze for up to 3 months.