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Sweet Baby Ray’s Crockpot Chicken
Jessica

Sweet Baby Ray’s Crockpot Chicken

Tender, saucy Sweet Baby Ray’s Crockpot Chicken made in the slow cooker with barbecue sauce, vinegar, brown sugar, and garlic for an easy family dinner.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless skinless chicken breasts thawed if frozen
  • 1 bottle Sweet Baby Ray’s barbecue sauce 18 ounces
  • 1/4 cup vinegar apple cider or white vinegar
  • 1/4 cup brown sugar packed
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes optional
  • salt and black pepper to taste

Equipment

  • Slow cooker
  • Mixing bowl
  • Forks

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, mix the barbecue sauce, vinegar, brown sugar, garlic powder, red pepper flakes, salt, and black pepper.
  3. Pour the sauce mixture over the chicken and coat well.
  4. Cover and cook on low for 4 to 6 hours, until the chicken is tender and fully cooked.
  5. Shred the chicken with two forks and stir it back into the sauce before serving.

Notes

  • For a thicker sauce, remove the lid for the last 20 minutes or broil the shredded chicken briefly.
  • Serve on buns, over rice, or with mashed potatoes.
  • Store leftovers in the refrigerator for up to 4 days or freeze with extra sauce.