Sweet Baby Ray’s Crockpot Chicken

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Sweet Baby Ray’s Crockpot Chicken

Sweet Baby Ray's Crockpot Chicken cooks low and slow in a savory, tangy, and slightly sweet sauce. Easy to make with minimal effort but infused with complex BBQ flavor.

Prep Time5

Cook Time4 30

Total Time4 35

Course: Dinner

Cuisine: American

Servings:

Calories: 501kcal

Author: Jennifer Fishkind

Ingredients

2 pounds (4 large) boneless skinless chicken breasts room temperature
1½ cups Sweet Baby Ray’s Original barbecue sauce 18 oz. bottle, divided (1 cup to make sauce for cooking and ½ cup to brush onto cooked chicken for serving)
2 tablespoons apple cider vinegar
¼ cup light brown sugar packed
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes

Instructions

To a 4-5 quart crockpot slow cooker, add the boneless skinless chicken breasts in a single layer.
2 pounds (4 large) boneless skinless chicken breasts
In a small bowl, whisk together 1 cup Sweet Baby Ray’s original barbecue sauce, apple cider vinegar, light brown sugar, garlic powder, onion powder and red pepper flakes.
1½ cups Sweet Baby Ray’s Original barbecue sauce, 2 tablespoons apple cider vinegar, ¼ cup light brown sugar, 1 teaspoon garlic powder, ¼ teaspoon red pepper flakes, ½ teaspoon onion powder
Pour the sauce over the chicken breasts inside the slow cooker. Be sure to evenly coat all the chicken with the sauce.
Place the lid onto the slow cooker and set to LOW. Cook for 4 - 5 hours or until the chicken is cooked through (internal temperature reaches 165* F.) and is tender.
Remove the lid to the crockpot slow cooker and add the remaining ½ cup Sweet Baby Ray’s barbecue sauce to the chicken. Spread over the top of the chicken.
With the lid removed, turn up the setting to HIGH and cook, uncovered, for 30 - 45 minutes or until the sauce has thickened.
Once the sauce has thickened, turn off the heat to the crockpot slow cooker, remove the chicken from the crockpot and place it onto a serving plate. Garnish with finely chopped parsley if desired and serve.

Notes

Cook time: LOW 4-5 hours then HIGH for 30 -45 minutes to thicken sauce

Storage:

To Store: Leftovers can be stored in an airtight container, in the refrigerator, for 2-3 days.
To Freeze: For longer storage, you can freeze the chicken once it has been cooked, and cooled completely, in an airtight container for up to 2 months.
To Reheat: Reheat in a slow cooker on low or in the microwave. If you are reheating from frozen, thaw overnight in the fridge first before reheating.

Tips:

For fresh chicken: Make sure that the pieces are at room temperature before placing them in the crockpot for even cooking and best consistency to the sauce.
For frozen chicken: When adding frozen chicken to a slow cooker, you will need to adjust the cook time to allow the chicken to cook thoroughly. The frozen chicken will also give off a lot of excess moisture to the sauce making it a very thin consistency.
I love using crockpot liners --they make cleanup so much easier.
Pick Your Protein: Instead of chicken, feel free to use pork roast or beef in your slow cooker.
Substitute The Sauce: You can use your favorite brand of BBQ sauce or a homemade BBQ sauce to smother or mix with your meat. Or if you want a bbq sauce with a bite, try my Fireball BBQ Sauce or Carolina Mustard BBQ Sauce.

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