If you’re craving a meal that’s bursting with flavor and effortless to prepare, the Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe is your perfect go-to. This dish combines tender, juicy chicken with a finger-licking barbecue sauce that simmers slowly to meld sweet, tangy, and spicy notes into every shred. It’s the kind of recipe that fills your home with an irresistible aroma and makes every bite a little celebration. Whether you’re feeding a family or prepping a week’s worth of meals, this BBQ chicken delivers comfort and excitement in every forkful.
Ingredients You’ll Need
The beauty of the Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe lies in its simplicity and the thoughtful selection of ingredients. Each one plays an essential role—from adding depth and sweetness to balancing heat and tang, all while keeping the chicken irresistibly moist.
- Chicken breasts (4-6): The lean protein provides a tender, juicy base that absorbs all the flavors beautifully during slow cooking.
- Sweet Baby Ray’s barbecue sauce (1 bottle): This iconic sauce is the heart of the dish, bringing sweet and smoky richness to every bite.
- Vinegar (¼ cup): Adds a bright tang that cuts through the sweetness, balancing the flavors perfectly.
- Red pepper flakes (1 teaspoon): Offers a gentle kick that wakes up your taste buds without overpowering the BBQ sauce.
- Brown sugar (¼ cup): Provides a subtle caramelized sweetness that deepens the sauce’s complexity.
- Garlic powder (1 teaspoon): Infuses a mild, savory punch that complements the barbecue spice profile.
How to Make Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe
Step 1: Prepare the Chicken
Start by placing your chicken breasts directly into the bottom of the crockpot. This simple step ensures the chicken cooks evenly and has plenty of room to soak up all those wonderful BBQ flavors.
Step 2: Combine the Sauce Ingredients
In a medium bowl, mix together the Sweet Baby Ray’s barbecue sauce, vinegar, red pepper flakes, brown sugar, and garlic powder. Stir until everything is fully blended into a luscious, tangy mixture that’s ready to infuse your chicken with flavor.
Step 3: Pour the Sauce Over the Chicken
Pour this delicious sauce concoction generously over the chicken breasts, making sure they’re completely coated. This step is key to achieving that signature sauce-soaked tenderness in every shred of chicken.
Step 4: Cook Slowly in the Crockpot
Cover your crockpot and set it to low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooking process allows the chicken to become melt-in-your-mouth tender while the flavors fully develop and meld together beautifully.
Step 5: Shred the Chicken
Once the chicken is cooked through and tender, use two forks to shred it directly in the crockpot, mixing it well with the remaining sauce. This creates that perfect saucy, fall-apart texture you’re craving.
Step 6: Serve and Enjoy
Your Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe is now ready to star in a variety of meals. You’ll love how easy it is to assemble a satisfying dish that feels like it took hours of effort when it actually didn’t.
How to Serve Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe
Garnishes
Add a pop of color and freshness with chopped green onions, a sprinkle of freshly chopped cilantro, or even some sliced jalapeños if you want an extra layer of flavor and a bit of heat. A dollop of creamy coleslaw on top can provide delightful crunch and contrast to the saucy chicken.
Side Dishes
This shredded BBQ chicken shines when paired with simple comfort sides like creamy mashed potatoes, buttery cornbread, or a vibrant mixed green salad. For a Southern touch, serve it alongside baked beans or roasted sweet potatoes to bring out the smoky, sweet flavors of the dish.
Creative Ways to Present
Switch things up by piling the shredded BBQ chicken onto soft slider buns for a classic BBQ sandwich. Or use it as a topping for nachos with melted cheese, jalapeños, and a drizzle of sour cream. It’s also fantastic stuffed into warm tortillas with avocado and crunchy slaw for an easy BBQ chicken taco night.
Make Ahead and Storage
Storing Leftovers
Place leftover shredded chicken in an airtight container and refrigerate promptly. Properly stored, it will stay delicious for up to 4 days, making it an easy option for quick lunches or dinners throughout the week.
Freezing
If you want to stash some for longer-term enjoyment, this BBQ chicken freezes beautifully. Transfer into freezer-safe bags or containers, removing as much air as possible, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave to preserve moisture and flavor. Adding a splash of water or extra barbecue sauce will help keep the chicken tender and saucy instead of drying out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a bit more fat and richer flavor, and they stay juicy when slow-cooked. Just adjust cooking times slightly if necessary, but either cut works wonderfully in this recipe.
What if I don’t have a crockpot?
You can make this recipe in a slow cooker alternative or even on the stovetop. Cook chicken in a covered pot on low heat until tender, about 1.5 to 2 hours, stirring occasionally. The key is low and slow cooking for that perfect shreddable texture.
Can I make this recipe spicier?
Definitely! Increase the red pepper flakes or add some cayenne pepper to the sauce before cooking. You can also top the finished chicken with sliced fresh chilies or a splash of hot sauce for added heat.
Is this recipe gluten-free?
Yes, as long as you use a gluten-free barbecue sauce. Sweet Baby Ray’s offers gluten-free options, so double-check the label to keep everything safe for gluten-sensitive eaters.
How do I make this recipe low-sugar?
You can reduce the brown sugar or use a sugar substitute, but keep in mind it might alter the balance of sweetness in the sauce. Another option is to use a low-sugar BBQ sauce to keep the essence of the recipe while cutting back on sugars.
Final Thoughts
This Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe is truly a game-changer for anyone who loves big flavor with minimal fuss. It’s comforting, versatile, and a surefire way to satisfy BBQ cravings any day of the week. I can’t wait for you to try it and make it your own, sharing the love of delicious slow-cooked BBQ chicken with friends and family.
Print
Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Sweet Baby Ray’s Crockpot Chicken recipe is a simple, flavorful dish where chicken breasts are slow-cooked in a luscious mixture of Sweet Baby Ray’s barbecue sauce, vinegar, spices, and brown sugar. The result is tender, juicy, and shreddable chicken perfect for sandwiches, rice bowls, or as a savory main dish for any meal.
Ingredients
Chicken
- 4–6 chicken breasts
Sauce
- 1 bottle Sweet Baby Ray’s barbecue sauce (approximately 18 ounces)
- ¼ cup vinegar
- 1 teaspoon red pepper flakes
- ¼ cup brown sugar
- 1 teaspoon garlic powder
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the Crock Pot, ensuring they are evenly spaced.
- Combine the Sauce Ingredients: In a medium bowl, thoroughly mix the Sweet Baby Ray’s barbecue sauce, vinegar, red pepper flakes, brown sugar, and garlic powder until well incorporated.
- Pour the Sauce: Pour the combined sauce mixture over the chicken breasts, making sure every piece is completely covered by the sauce for maximum flavor absorption.
- Cook: Cover the Crock Pot with its lid and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Carefully shred the cooked chicken using two forks, then stir the shredded chicken back into the sauce to blend the flavors evenly.
- Serve: Serve the shredded barbecue chicken hot over rice, tucked into sandwiches, or accompanied by your favorite sides for a delicious meal.
Notes
- For extra spice, increase the amount of red pepper flakes or add a dash of hot sauce.
- You can use boneless, skinless chicken thighs as a substitute for breasts for a richer flavor.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- If you prefer thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Serve with coleslaw or pickles to add a fresh crunchy contrast to the sweet and tangy chicken.
