Sweet Baby Ray’s Crockpot Chicken
A simple and flavorful recipe for tender chicken cooked in Sweet Baby Ray’s barbecue sauce and spices using a slow cooker.
Ingredients
Main Ingredients
- 6 pieces boneless, skinless chicken breast halves
- 1 bottle Sweet Baby Ray's barbecue sauce
- 1/4 cup apple cider vinegar
- 2 cloves minced garlic
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard powder
- to taste salt
- to taste black pepper
Instructions
Preparation
- Mix the Sweet Baby Ray's barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, and mustard powder in a medium bowl.
- Season both sides of the chicken breasts with salt and pepper, and lay them in a single layer in the crockpot.
- Pour the sauce mixture over the chicken, ensuring it is well-coated.
Cooking
- Cover and cook on low for 4 to 6 hours until the chicken is tender and easily shredded.
- Remove the chicken from the crockpot and shred it with forks, then return it to the sauce and stir to combine.
Serving Suggestions
- Serve the chicken on its own, in sandwiches, or over rice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 3 months.