Go Back
Sweet Baby Rays Crockpot Chicken

Sweet Baby Rays Crockpot Chicken

Tender shredded BBQ chicken made in the slow cooker with Sweet Baby Rays sauce, brown sugar, and simple seasonings. Set it and forget it for a saucy, flavorful dinner that works on buns, over rice, or straight from the pot.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken breasts or thighs
  • 1 1/2 cups Sweet Baby Rays Original BBQ sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes optional
  • 1 to taste toasted buns, rice, or coleslaw optional for serving

Equipment

  • Slow Cooker / Crockpot
  • Mixing bowl
  • Two Forks for Shredding
  • Small Saucepan (optional for thickening)

Method
 

  1. Mix sauce: whisk together BBQ sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, paprika, salt, pepper, and red pepper flakes if using.
  2. Add chicken: place chicken in the crockpot. Pour sauce over to coat all pieces.
  3. Cook: cover and cook on low 6 to 7 hours or high 3 to 4 hours until chicken pulls apart easily.
  4. Shred: remove chicken, shred with two forks. Return to crockpot and stir into sauce.
  5. Thicken sauce (optional): ladle out 1 cup sauce, simmer 5 to 8 minutes, stir back in.
  6. Serve: serve hot on buns, over rice, or as desired.

Notes

  • Do not lift the lid during cooking.
  • Pull chicken breasts at the low end of cook time to avoid drying out.
  • Thighs are more forgiving for longer cook times.
  • Freeze shredded chicken for up to 3 months.
  • Keep on warm setting for up to 2 hours when serving a group.