Sweet Baby Ray’s Crockpot Chicken is a set-it-and-forget-it meal that’s bold, flavorful, and incredibly tender. Slow-cooked in a rich blend of barbecue sauce, brown sugar, and spices, this dish delivers sweet, tangy, and smoky notes with every bite. It’s perfect for sandwiches, sliders, wraps, or as a main dish served over rice or mashed potatoes.

Why You’ll Love This Recipe

This recipe is a lifesaver for busy days. With just a few minutes of prep, your slow cooker does all the work—transforming simple ingredients into a savory and satisfying meal. It’s a versatile dish that’s great for feeding a crowd, making ahead for the week, or bringing to gatherings and potlucks.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 ½ cups Sweet Baby Ray’s barbecue sauce (or your preferred BBQ sauce)
¼ cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, for added smokiness)

directions

Place the chicken breasts in the bottom of a slow cooker.
In a medium bowl, mix together the barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, and smoked paprika (if using).
Pour the sauce mixture over the chicken, ensuring all pieces are coated.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
Once cooked, shred the chicken directly in the crockpot using two forks and mix it into the sauce.
Serve hot as a main dish or use as filling for sandwiches, sliders, tacos, or wraps.

Servings and timing

This recipe serves 4–6 people.
Prep Time: 5 minutes
Cook Time: 6 hours (low) or 3–4 hours (high)
Total Time: 6 hours 5 minutes (or 4 hours 5 minutes if cooking on high)

Variations

Spicy version: Add 1–2 teaspoons of hot sauce or red pepper flakes for heat.
Honey BBQ: Replace brown sugar with 2 tablespoons of honey for a lighter sweetness.
Pineapple twist: Mix in ½ cup of crushed pineapple for a tropical note.
Pulled pork style: Substitute chicken with boneless pork shoulder for a similar preparation.
Tex-Mex flavor: Add cumin and chili powder, and serve in tortillas with shredded cheese and sour cream.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium heat or in the microwave in 30-second intervals until heated through.
For longer storage, freeze the shredded chicken in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to be even more tender after slow cooking.

Do I need to sear the chicken first?

No, searing is not necessary—just place the raw chicken directly into the crockpot.

Can I make this recipe ahead of time?

Yes, you can prepare and refrigerate the ingredients in the slow cooker insert the night before. In the morning, simply place it in the slow cooker and start cooking.

Can I cook this on high instead of low?

Yes, cook on high for 3–4 hours if you’re short on time.

What type of barbecue sauce is best?

Sweet Baby Ray’s is a popular choice for its bold and balanced flavor, but any thick and sweet barbecue sauce works well.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) and the meat should shred easily with a fork.

Can I add vegetables to the crockpot?

Yes, sliced onions or bell peppers can be added for extra flavor and texture.

Is it freezer-friendly?

Yes, once cooked and cooled, the shredded chicken can be frozen for up to 2 months.

How should I serve this chicken?

It’s perfect in buns as sandwiches, in wraps, tacos, over rice, mashed potatoes, or even baked potatoes.

Can I double the recipe?

Absolutely. Double all ingredients and increase the cook time slightly if your slow cooker is very full.

Conclusion

Sweet Baby Ray’s Crockpot Chicken is a flavorful, hands-off meal that delivers maximum taste with minimal effort. Whether you’re meal prepping, feeding a crowd, or just want a dependable dinner option, this dish is easy to make and incredibly versatile. With its sweet, tangy, and smoky flavors, it’s sure to become a regular in your weeknight rotation.

Sweet Baby Ray’s Crockpot Chicken

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Author: Olivia
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: 4-6 servings
Category: Main Course
Method: Slow Cooker
Diet: Gluten Free

Print Recipe

Description

This Sweet Baby Ray’s Crockpot Chicken is the ultimate set-it-and-forget-it BBQ dinner. Juicy chicken slow-cooked in Sweet Baby Ray’s barbecue sauce, brown sugar, and spices for a rich, smoky-sweet flavor. Perfect for sandwiches, sliders, or meal prep!

Ingredients

4 boneless, skinless chicken breasts
1 1/2 cups Sweet Baby Ray’s barbecue sauce (or your preferred BBQ sauce)
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional, for added smokiness

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Instructions

Place chicken breasts in the bottom of the crockpot.
In a medium bowl, whisk together barbecue sauce, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, and smoked paprika (if using).
Pour the sauce over the chicken, coating it well.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and easily shredded.
Shred chicken with two forks and stir it into the sauce.
Let it cook on low for an additional 15-20 minutes for maximum flavor.
Serve on buns, over rice, or with a side of coleslaw.

Notes

This recipe also works great with boneless chicken thighs.
Leftovers are perfect for wraps, baked potatoes, or BBQ pizza.
For a spicy twist, add hot sauce or a pinch of cayenne pepper.