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Close-up of a serving of slow cooker sweet baby ray's chicken.
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4.50 from 2 votes

Sweet Baby Rays Crockpot Chicken Recipe

Sweet Baby Ray’s Crockpot Chicken is an easy, flavor-packed meal with tender chicken slow-cooked in rich, smoky BBQ sauce—perfect for sandwiches, tacos, or rice
Prep Time5 minutes
Cook Time7 hours
Total Time7 hours 5 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Sarah Olson

Equipment

Ingredients

  • 4 skinless boneless chicken breasts
  • 18 oz Sweet Baby Ray's BBQ sauce
  • ¼ cup apple cider vinegar
  • ¼ tsp. crushed red pepper flakes
  • ¼ cup brown sugar
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
US Customary - Metric

Instructions

  • In a medium-sized bowl, combine Sweet Baby Ray's BBQ sauce, apple cider vinegar, crushed red pepper flakes, brown sugar, garlic powder, and smoked paprika. Stir well until all ingredients are thoroughly mixed.
  • Place the chicken breasts in the slow cooker in a single layer, ensuring they are evenly spaced.
  • Pour the BBQ sauce mixture over the chicken breasts, making sure each piece is well coated. Use a spoon or spatula to spread the sauce evenly if needed.
  • Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it's tender and can be easily sliced or shredded with a fork.
  • Once cooked, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred or slice the chicken.
  • If you shredded the chicken, place it back into the slow cooker and stir it into the sauce. Allow it to simmer in the sauce for an additional 10 minutes on low heat to absorb more flavor.
  • If you sliced the chicken, drizzle the sauce over the chicken and serve.
  • Serve the chicken warm with your favorite sides.

Notes

  • This chicken can be stored for up to three days in the fridge or even longer in the freezer (3 months).
  • To make it low-carb, swap the barbecue sauce for a low-sugar barbecue sauce and omit the brown sugar.
  • To make into a freezer prep meal; place all the ingredients in a freezer bag before cooking. Freeze for up to three months. When ready to cook, let the meal thaw in the fridge before cooking according to the recipe below.
Variations:
  • Add onions and/or green bell peppers for more texture and flavor.
  • Other cuts of chicken that work great are chicken thighs or drumsticks.
  • Bacon is always a great option with anything barbecue. Cook and crumble the bacon and add at the beginning of the cooking time.
  • Add diced fire green chiles or sliced jalapeno.
  • Want to make this a complete meal in one pot? Add cubed potatoes and baby carrots.
  • Add a tablespoon of Worcestershire sauce or a splash of hot sauce to the BBQ mixture for a tangier or spicier kick.
My Serving Ideas:
  • Serve as a main dish over white rice or mashed potatoes. Other great sides are baked potatoes, mac and cheese and cornbread.
  • Shred the tender chicken and pile on toasted hamburger buns or Hawaiian rolls.
  • Leftovers are great on BBQ chicken pizza or quesadillas.

Nutrition

Calories: 289kcal | Carbohydrates: 44g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 962mg | Potassium: 435mg | Fiber: 1g | Sugar: 37g | Vitamin A: 382IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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