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Sweet Baby Ray's Crockpot Chicken

Set-it-and-forget-it BBQ chicken with Sweet Baby Ray's sauce that caramelizes into a thick, glossy glaze over tender, pull-apart shredded chicken.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs for extra juiciness
  • 1.5 cups Sweet Baby Ray's BBQ Sauce Original or Hickory
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar optional
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional
  • Salt and black pepper to taste

Equipment

  • Slow cooker or crockpot
  • small mixing bowl
  • Two forks (for shredding)
  • tongs

Method
 

  1. Season both sides of chicken breasts with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  2. Place seasoned chicken in the bottom of slow cooker in an even layer.
  3. In a small bowl, whisk together Sweet Baby Ray's BBQ sauce, apple cider vinegar, and brown sugar if using. Pour mixture over chicken, making sure every piece is well-coated.
  4. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until chicken is tender and reaches 165°F.
  5. Remove chicken from crockpot using tongs and place on a cutting board. Shred with two forks into bite-sized pieces.
  6. Return shredded chicken to the crockpot and toss thoroughly with the reduced sauce. Switch to Warm setting and let sit 10 to 15 minutes, stirring occasionally, to allow chicken to absorb maximum sauce.
  7. Serve hot on buns, over rice, or inside baked potatoes.

Notes

Storage: Store in airtight container with sauce for up to 4 days. Chicken improves after a day as flavors meld. Freezes well for up to 3 months in meal-sized portions. Thaw overnight in refrigerator. Cooking Time: Check chicken breasts at 6 hours on Low to prevent drying. Thighs are more forgiving and can handle full 8 hours. Slow cookers vary in temperature—check at minimum time. Hawaiian Variation: Replace apple cider vinegar with juice from canned pineapple chunks and add pineapple to crockpot. Spicy Version: Add 1 tablespoon hot sauce or increase red pepper flakes to 1 teaspoon. Chopped chipotle in adobo adds smoky heat. Instant Pot: Pressure cook on high 12 minutes, quick release. Shred, then simmer on sauté with lid off 5 minutes to thicken sauce. Sauce Thickness: If too watery, remove lid during final 15 minutes on Warm. Or transfer sauce to small pot and simmer on stovetop to thicken before tossing with chicken. Serving Ideas: BBQ chicken sandwiches with coleslaw, over white rice, in loaded baked potatoes, tacos, or on salad. Pro Tip: Don't add extra liquid—chicken releases moisture as it cooks. Use slow cooker liner for easiest cleanup. Check at minimum cook time to prevent overcooking.