Sweet Baby Ray’s Crock Pot Chicken is the ultimate weeknight savior, delivering tender, flavorful chicken bathed in that irresistible Sweet Baby Ray’s BBQ sauce with minimal effort. This recipe is wonderfully useful for busy families and anyone craving a delicious, home-cooked meal without the fuss.
Key Ingredients for Sweet Baby Ray’s Crock Pot Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 bottle (18-28 ounces) Sweet Baby Ray’s original BBQ sauce
- 1 medium onion, thinly sliced
- 1/4 cup brown sugar (packed)
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)
How to Make Sweet Baby Ray’s Crock Pot Chicken
Get ready for a slow cooker sensation that’s impossibly easy and incredibly delicious! This Sweet Baby Ray’s Crock Pot Chicken transforms simple ingredients into a richly flavored, satisfying meal. With just a few minutes of prep, your slow cooker does all the heavy lifting, resulting in fall-apart tender chicken coated in that beloved sweet and tangy BBQ sauce. The preparation time is a mere 10 minutes, making it perfect for those evenings when time is of the essence.
Step-by-Step Instructions
- Prepare the Crock Pot: Lightly grease your slow cooker insert with cooking spray or a bit of oil to prevent sticking.
- Layer the Ingredients: Place the thinly sliced onion evenly over the bottom of the slow cooker.
- Add the Chicken: Arrange the boneless, skinless chicken breasts or thighs in a single layer on top of the onions. Avoid overcrowding the pot.
- Mix the Sauce Ingredients: In a medium bowl, whisk together the entire bottle of Sweet Baby Ray’s BBQ sauce, packed brown sugar, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Ensure the brown sugar is fully dissolved.
- Pour the Sauce: Pour the prepared BBQ sauce mixture evenly over the chicken. Make sure all pieces of chicken are well-coated.
- Cook on Low: Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is tender and cooked through. Cooking time may vary depending on your slow cooker and the thickness of the chicken pieces. For chicken thighs, the cooking time might be slightly longer.
- Shred the Chicken (Optional): Once the chicken is cooked and tender, you can either serve it whole, or for an even more enjoyable shredded texture, remove the chicken from the slow cooker using two forks. Place it on a cutting board and shred it thoroughly within the pot, then stir it back into the sauce.
- Thicken the Sauce (Optional): If you prefer a thicker BBQ sauce, carefully remove the chicken and onions from the slow cooker into a separate bowl. Set the slow cooker to HIGH, and bring the sauce to a simmer. In a small bowl, whisk together cornstarch and water until smooth, then slowly pour the mixture into the simmering sauce while whisking constantly. Simmer for another 5-10 minutes, or until the sauce thickens to your desired consistency. Return the shredded chicken to the thickened sauce and stir to coat.
- Serve: Serve the delicious Sweet Baby Ray’s Crock Pot Chicken hot, as is, or over rice, in sandwiches, or alongside your favorite BBQ sides.
Why You’ll Love This Sweet Baby Ray’s Crock Pot Chicken
You’ll absolutely adore this Sweet Baby Ray’s Crock Pot Chicken for its unbelievably tender chicken that practically melts in your mouth, all enveloped in that signature, perfectly balanced sweet and tangy BBQ sauce that’s a crowd-pleaser. Compared to meticulously grilling or baking ribs, this slow cooker version offers a fantastic cost-saving benefit, using readily available chicken to deliver big flavor without breaking the bank. The inclusion of simple yet impactful aromatics like onion and the subtle warmth of smoked paprika elevate the classic BBQ profile, transforming weeknight dinners into something truly special.
Skip the takeout menus and the endless simmering; this recipe is your stress-free ticket to a flavorful, satisfying meal. It’s the perfect way to impress your family or friends with minimal effort, proving that deliciousness doesn’t have to be complicated. So gather your ingredients, fire up your slow cooker, and get ready to experience the magic of Sweet Baby Ray’s Crock Pot Chicken – you won’t regret it!
Storing and Reheating Tips
Properly storing your Sweet Baby Ray’s Crock Pot Chicken will ensure you can enjoy its deliciousness for days to come. Once cooled to room temperature, transfer any leftovers to an airtight container. Store the container in the refrigerator for up to 3-4 days.
To reheat, you have a few simple options for optimal taste. You can gently reheat the chicken and sauce in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions in a microwave-safe dish for 1-2 minutes, checking and stirring halfway through. For longer storage or to prepare meals in advance, you can freeze the Sweet Baby Ray’s Crock Pot Chicken. Allow it to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating as described above.
Final Thoughts
This Sweet Baby Ray’s Crock Pot Chicken is a testament to how simple ingredients and a little slow cooking magic can create an incredibly satisfying meal. We encourage you to give this easy and flavorful recipe a try for your next busy weeknight dinner; it’s a guaranteed winner!
Sweet Baby Ray’s Crock Pot Chicken
Ingredients
Equipment
Method
- Lightly grease your slow cooker insert with cooking spray or a bit of oil to prevent sticking.
- Place the thinly sliced onion evenly over the bottom of the slow cooker.1 medium onion
- Arrange the boneless, skinless chicken breasts or thighs in a single layer on top of the onions. Avoid overcrowding the pot.2 pounds boneless, skinless chicken breasts or thighs, 1 medium onion
- In a medium bowl, whisk together the entire bottle of Sweet Baby Ray’s BBQ sauce, packed brown sugar, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Ensure the brown sugar is fully dissolved.1 bottle (18-28 ounces) Sweet Baby Ray’s original BBQ sauce, 1/4 cup brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Pour the prepared BBQ sauce mixture evenly over the chicken. Make sure all pieces of chicken are well-coated.2 pounds boneless, skinless chicken breasts or thighs, 1 bottle (18-28 ounces) Sweet Baby Ray’s original BBQ sauce, 1/4 cup brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is tender and cooked through. Cooking time may vary depending on your slow cooker and the thickness of the chicken pieces. For chicken thighs, the cooking time might be slightly longer.
- Once the chicken is cooked and tender, you can either serve it whole, or for an even more enjoyable shredded texture, remove the chicken from the slow cooker using two forks. Place it on a cutting board and shred it thoroughly within the pot, then stir it back into the sauce.
- If you prefer a thicker BBQ sauce, carefully remove the chicken and onions from the slow cooker into a separate bowl. Set the slow cooker to HIGH, and bring the sauce to a simmer. In a small bowl, whisk together cornstarch and water until smooth, then slowly pour the mixture into the simmering sauce while whisking constantly. Simmer for another 5-10 minutes, or until the sauce thickens to your desired consistency. Return the shredded chicken to the thickened sauce and stir to coat.2 pounds boneless, skinless chicken breasts or thighs, 1 medium onion, 1 tablespoon cornstarch, 2 tablespoons water
- Serve the delicious Sweet Baby Ray’s Crock Pot Chicken hot, as is, or over rice, in sandwiches, or alongside your favorite BBQ sides.