Sweet Baby Ray's Crockpot Chicken (Printable version)
Tender chicken slow-cooked in Sweet Baby Ray's BBQ sauce for an easy, flavorful main dish.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauce
02 - 1 1/2 cups Sweet Baby Ray's Original Barbecue Sauce
03 - 2 tablespoons honey
04 - 1 tablespoon Worcestershire sauce
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
→ Garnish
09 - Fresh chopped parsley
# How to Prepare:
01 - Place chicken breasts in the bottom of the crockpot in a single layer.
02 - In a mixing bowl, whisk together Sweet Baby Ray's barbecue sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper until well combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring complete coverage.
04 - Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F.
05 - Optional: Remove chicken, shred with two forks, return to crockpot, and stir to coat with sauce. Serve hot, garnished with fresh parsley if desired.
# Expert advice:
01 -
- The sauce does all the heavy lifting, meaning you can focus on side dishes or simply relaxing while dinner cooks itself.
- Shredded chicken made this way has become my go-to for meal prep because it reheats beautifully and works in everything from sandwiches to salads.
02 -
- Opening the crockpot lid repeatedly lets heat escape and can extend your cooking time significantly, so resist the urge to peek.
- Chicken thighs work beautifully here and actually stay even moister, though they will need roughly the same cooking time.
03 -
- Let the shredded chicken sit in the warm sauce for at least ten minutes before serving so it can absorb maximum flavor.
- If the sauce seems too thin after cooking, remove the lid for the last thirty minutes to let it reduce and thicken up.