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
Scale
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.
