Go Back

Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken is a set-and-forget slow cooker BBQ chicken with pull-apart tender meat and a dark, sticky glaze. Chicken breasts or thighs soak up smoky BBQ sauce that caramelizes slightly as it cooks low and slow.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2.5 lb boneless skinless chicken breasts or thighs
bbq sauce mixture
  • 18 oz Sweet Baby Ray's BBQ sauce
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 Salt and pepper to taste
serving
  • 6 brioche buns
  • 1 coleslaw

Equipment

  • 1 Dutch oven

Method
 

Season and mix
  1. Season the chicken evenly with salt, pepper, garlic powder, onion powder, and smoked paprika so every surface is coated.
  2. Mix together Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar until the brown sugar looks mostly dissolved.
Slow cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce mixture over the top to fully cover the chicken.
  2. Cover and cook on LOW for 6-7 hours, or HIGH for 3-4 hours, until the chicken is completely tender and shreds easily.
Shred and serve
  1. Shred the chicken directly in the slow cooker using two forks, then stir it into the sauce so each shred is coated with the dark, glossy glaze.
  2. Serve the shredded BBQ chicken on brioche buns with coleslaw and extra BBQ sauce for a shiny finish.

Notes

For the best caramelized glaze, keep the slow cooker covered and avoid stirring during the first half of cooking. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. Reheat gently in the microwave or on the stovetop with a splash of leftover sauce. For a lighter option, swap half the brown sugar for a sugar-free brown sugar substitute while keeping the vinegar and spices the same.