Description
Sweet Baby Ray’s Crockpot Chicken is a tender, slow-cooked barbecue chicken recipe made with simple pantry ingredients. The chicken becomes juicy and shreddable, coated in a rich, smoky-sweet BBQ sauce, perfect for sandwiches, bowls, or family dinners.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 1 cup barbecue sauce (Sweet Baby Ray’s recommended)
- 1/4 cup chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1 tablespoon Dijon mustard
- 1/2 teaspoon chili powder (optional)
- Salt and black pepper to taste
- 1 tablespoon butter
- Hamburger buns or rolls for serving
- Coleslaw (optional topping)
Instructions
- Place chicken in the slow cooker in an even layer.
- Mix barbecue sauce, broth, brown sugar, vinegar, garlic powder, onion powder, Worcestershire sauce, paprika, mustard, chili powder, salt, and pepper.
- Pour sauce over chicken and add butter on top.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours until tender.
- Shred chicken using two forks.
- Stir shredded chicken back into sauce.
- Serve on buns or with sides, optionally topped with coleslaw.
Notes
- Chicken thighs produce a juicier result than breasts.
- Adjust sweetness or tang by modifying sugar or vinegar.
- For spicier flavor, add hot sauce or cayenne pepper.
- Can be served in wraps, bowls, or sandwiches.
- Letting it sit in sauce after shredding improves flavor.
- Recipe sourced from uploaded document. :contentReference[oaicite:0]{index=0}
- Prep Time: 10 minutes
- Cook Time: 3–7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich portion
- Calories: 420
- Sugar: 18 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 110 mg
