This Sweet Baby Ray’s Crockpot Chicken is the ultimate set-it-and-forget-it comfort meal: tender, juicy shredded chicken simmered low and slow in a tangy, smoky BBQ sauce. With just a few pantry staples and minimal prep, you’ll have perfectly saucy, flavorful barbecue chicken that’s ideal for sandwiches, rice bowls, or weeknight family dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Sweet Baby Ray’s BBQ sauce
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Chopped green onions, for garnish (optional)
- Buns, rice, or preferred sides, for serving
Instructions
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a medium bowl, whisk together the Sweet Baby Ray’s BBQ sauce, chicken broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the sauce mixture evenly over the chicken, turning the pieces so they are well coated on all sides.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot, pulling it into bite-sized pieces.
- Stir the shredded chicken into the sauce until it is evenly coated and saucy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the BBQ chicken on buns, over rice, or alongside your favorite sides. Garnish with chopped green onions, if desired, and enjoy warm.
Variation
- Spicy BBQ Chicken: Stir 1–2 tablespoons of hot sauce or a pinch of red pepper flakes into the sauce mixture for a spicier kick.
- Honey Garlic BBQ Chicken: Add 2 tablespoons of honey and 1 extra teaspoon of garlic powder to the mixture for a sweeter, garlicky flavor profile.
- Smoky Chipotle Chicken: Blend 1–2 chopped chipotle peppers in adobo into the BBQ sauce before adding to the crockpot for deep smokiness and gentle heat.
Cooking Notes
- Avoid overfilling the slow cooker; the chicken should sit in a single layer so it cooks evenly and stays tender.
- If using frozen chicken breasts, thaw them fully before cooking for food safety and even texture.
- Every slow cooker runs slightly differently; start checking for doneness at the earlier time mark and continue until the chicken shreds easily.
Serving Suggestions
- Pile the shredded BBQ chicken onto toasted brioche or hamburger buns, topped with coleslaw and pickles for classic BBQ sandwiches.
- Serve over steamed white or brown rice with roasted veggies or a side salad for a lighter, bowl-style meal.
- Use as a filling for baked potatoes, quesadillas, or sliders for parties and game day spreads.
Tips
- Line the crockpot with a slow cooker liner or lightly spray with cooking spray for easier cleanup.
- For extra-rich flavor, sear the chicken breasts quickly in a hot skillet before adding them to the crockpot.
- Double the recipe in a larger slow cooker and freeze portions of the cooled shredded chicken for quick future meals.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 6–7 hours
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 36 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use frozen chicken breasts?
For best texture and food safety, it’s recommended to thaw chicken completely before adding it to the crockpot. - Can I make this with chicken thighs instead of breasts?
Yes, boneless, skinless thighs work very well and stay extra juicy; cook for a similar time until they shred easily. - How do I store and reheat leftovers?
Store cooled chicken in an airtight container in the refrigerator for up to 3–4 days, and reheat gently on the stove or in the microwave with a splash of broth if needed. - Can I make this ahead for a party?
Absolutely cook and shred the chicken, then keep it warm in the crockpot on the “Warm” setting, stirring occasionally so it stays saucy.
Conclusion
Sweet Baby Ray’s Crockpot Chicken delivers big BBQ flavor with almost no effort. Just stir, pour, and let your slow cooker transform simple chicken breasts into tender, saucy perfection. Whether you’re piling it on buns, rice, or potatoes, this hands-off recipe is an easy crowd-pleaser for busy nights or casual gatherings.
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Sweet Baby Ray’s Crockpot Chicken
- Total Time: 6–7 hours
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free Worcestershire and buns/sides)
Description
This Sweet Baby Ray’s Crockpot Chicken is the ultimate set-it-and-forget-it comfort meal: tender, juicy shredded chicken simmered low and slow in a tangy, smoky BBQ sauce. With just a few pantry staples and minimal prep, you’ll have perfectly saucy, flavorful barbecue chicken that’s ideal for sandwiches, rice bowls, or weeknight family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup Sweet Baby Ray’s BBQ sauce
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Chopped green onions, for garnish (optional)
- Buns, rice, or preferred sides, for serving
Instructions
- Place the chicken breasts in an even layer in the bottom of the crockpot.
- In a medium bowl, whisk together the Sweet Baby Ray’s BBQ sauce, chicken broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
- Pour the sauce mixture evenly over the chicken, turning the pieces so they are well coated on all sides.
- Cover the crockpot with the lid and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and easily shreds with a fork.
- Once cooked, use two forks to shred the chicken directly in the crockpot, pulling it into bite-sized pieces.
- Stir the shredded chicken into the sauce until it is evenly coated and saucy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the BBQ chicken on buns, over rice, or alongside your favorite sides. Garnish with chopped green onions, if desired, and enjoy warm.
Notes
- For thicker sauce, remove the lid during the last 20–30 minutes of cooking on HIGH to let some liquid evaporate.
- If your chicken breasts are very large, you may need a bit more cook time; always cook until they shred easily.
- Taste your sauce mixture before adding to the crockpot and adjust the sweetness, smokiness, or salt to your preference.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 18 g (approximate)
- Sodium: 780 mg (approximate)
- Fat: 7 g (approximate)
- Saturated Fat: 2 g (approximate)
- Unsaturated Fat: 4–5 g (approximate)
- Trans Fat: 0 g
- Carbohydrates: 24 g (approximate)
- Fiber: 0–1 g (approximate)
- Protein: 36 g (approximate)
- Cholesterol: 95 mg (approximate)
Keywords: Sweet Baby Ray’s crockpot chicken, BBQ pulled chicken, slow cooker BBQ chicken, shredded chicken sandwiches, easy weeknight dinner