Sweet Baby Ray's Crock Pot Chicken

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.

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Prep Time 10

Cook Time 6

Minimum Cook Time 4

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

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

Cornstarch and water mixture (for thickening)

1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons water for cornstarch mixture

Equipment

Slow Cooker
Medium Bowl
Small Bowl
Two forks
Cutting board
Saucepan

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on low heat in a saucepan or microwave. Can be frozen for up to 2-3 months.