This Crockpot chicken is a staple at home. Tender and juicy chicken cooked low and slow in Sweet Baby Ray’s BBQ sauce. All the flavors from the BBQ sauce coated the chicken from inside and out for a flavor-bursting chicken BBQ. Make this mouthwatering crockpot chicken using only pantry ingredients and with minimal prep work. Serve this BBQ chicken with lightly toasted, buttered brioche buns, coleslaw, potato salad, or even green beans for a simple yet filling meal that your entire family will love!
1 (18 oz.) bottle barbecue sauce (Sweet Baby Ray’s Original)
4-6 chicken breasts – boneless and skinless
¼ c. distilled white vinegar
1 teaspoon garlic powder
¼ c. brown sugar
1 teaspoon black pepper
1 teaspoon red pepper flakes (Optional or adjust according to taste)
How to make Sweet Baby Ray’s Crockpot Chicken
Step 1: For the sauce, place the Sweet Baby Ray’s Original Barbecue Sauce, brown sugar, garlic powder, onion powder, black pepper, and crushed red pepper (optional) in a bowl. Mix well until combined.
Step 2: In the bottom of a crockpot, place the chicken and pour the sauce over it. Set to cook for 4 to 6 hours on low.
Step 3: To a bowl, transfer the chicken when done and shred using two forks. Return the shredded chicken to the crockpot and stir well until the meat is coated with BBQ sauce.
If using a BBQ sauce that is not Original, adjust the amount of brown sugar as the sauce might get overly sweet. I do not suggest leaving the sugar out as it helps caramelize the sauce.
For this recipe, you can swap the chicken breasts with boneless, skinless chicken thighs.
You can add 1 tbsp Horseradish sauce if you want to add a nice kick to this crockpot chicken.
You can also substitute the distilled white vinegar with apple cider vinegar.