Sweet Baby Ray's Crockpot Chicken
Tender, shreddable chicken in Sweet Baby Ray's barbecue sauce, perfect for sandwiches, tacos, or bowls.
Ingredients
Main Ingredients
- 6 pieces boneless, skinless chicken breast halves Thighs can also be used for juiciness.
- 1 bottle Sweet Baby Ray’s barbecue sauce (18 oz)
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 2 tablespoons brown sugar Adjust for a sweeter profile.
- 1 teaspoon red pepper flakes Reduce for less heat.
- 1 teaspoon mustard powder
- to taste Salt and black pepper
Instructions
Preparation
- In a medium bowl, whisk together the Sweet Baby Ray’s barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder until smooth and well combined.
- Lightly season both sides of the chicken breasts with salt and black pepper.
- Place the seasoned breasts in a single layer at the bottom of the crockpot.
- Pour the sauce mixture evenly over the chicken, making sure every piece is coated.
Cooking
- Cover and cook on LOW for 4–6 hours, or until the chicken is tender and shreds easily with a fork.
- Carefully remove the chicken breasts to a cutting board or bowl. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir thoroughly to coat with sauce. Let it sit on warm for 10–15 minutes before serving.
Notes
For extra juiciness, substitute chicken thighs. For a spicier kick, add hot sauce or smoked paprika.