Sweet Baby Ray’s Crockpot Chicken
Enjoy tender, juicy shredded chicken flavored with Sweet Baby Ray's barbecue sauce—perfect for sandwiches, tacos, or salads.
Ingredients
Main Ingredients
- 6 pieces boneless, skinless chicken breast halves Choose even-sized breasts for even cooking.
- 1 bottle (18 oz) Sweet Baby Ray's barbecue sauce Use the original to achieve the right flavor balance.
- ¼ cup apple cider vinegar Crucial for cutting through the sweetness.
- 2 cloves garlic, minced Fresh minced garlic is recommended for the best aroma.
- 2 tablespoons brown sugar Enhances caramel notes and helps sauce thicken.
- 1 teaspoon red pepper flakes Adjust for spice preference.
- 1 teaspoon mustard powder Adds a mild tangy flavor.
- to taste Salt and black pepper Season chicken modestly.
Instructions
Make the sauce
- In a medium bowl, combine the entire bottle of Sweet Baby Ray's barbecue sauce with the apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder. Whisk until smooth.
Season the chicken
- Lightly season the chicken breasts on both sides with salt and black pepper.
Layer in the crockpot
- Place the seasoned chicken breasts in the crockpot and pour the sauce mixture evenly over the chicken.
Cook low and slow
- Cover and cook on low for 4–6 hours, or until the chicken is tender and shreds easily with a fork.
Shred and finish
- Remove the chicken, shred it using forks, and return it to the sauce. Stir to combine.
Notes
Store leftovers in an airtight container for up to 4 days. For easy cleanup, consider using a slow cooker liner. The flavor improves the next day as leftovers.