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Delicious Sweet Baby Ray’s Crockpot Chicken served in a bowl

Sweet Baby Ray’s Crockpot Chicken

A delightful and savory dish featuring tender chicken coated in Sweet Baby Ray’s barbecue sauce, perfect for gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Protein
  • 6 pieces boneless, skinless chicken breast halves Pat dry and season lightly with salt and pepper before placing in the crockpot.
Liquids
  • 1 bottle Sweet Baby Ray’s barbecue sauce (18 oz) This brand is preferred for its perfect balance of sweetness and tang.
  • 1/4 cup apple cider vinegar Helps tenderize the chicken and adds a nice balance to sweetness.
Aromatics
  • 2 cloves garlic, minced Fresh garlic infuses the dish with a richer aroma.
Seasonings
  • 2 tablespoons brown sugar Can be replaced with honey for a different sweetness.
  • 1 teaspoon red pepper flakes Adjust according to your heat preference.
  • 1 teaspoon mustard powder
  • to taste salt
  • to taste black pepper

Method
 

Preparation
  1. Begin by laying the chicken breasts at the bottom of the crockpot in a single layer.
Cooking
  1. Pour the Sweet Baby Ray’s barbecue sauce over the chicken, ensuring each piece is covered.
  2. Sprinkle the minced garlic, brown sugar, red pepper flakes, mustard powder, salt, and pepper on top.
  3. Add the apple cider vinegar for a hint of tanginess.
  4. Cover the crockpot and set it to low heat for 4 hours.
  5. Once cooked, use two forks to shred the chicken directly in the crockpot.
Serving
  1. Spoon the chicken onto plates or buns, drizzling some extra sauce on top.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, freeze in portions for up to 3 months.