This Sweet Baby Ray’s Crockpot Chicken checks every box: juicy, sweet-smoky, and so simple. Toss everything in the slow cooker, go live your day, then come back to a saucy, shreddable chicken that tastes like you hovered over the stove all afternoon.
Why You’ll Love This Sweet Baby Ray’s Crockpot Chicken
- Set-it-and-forget-it dinner that always turns out tender and flavorful.
- Kid-approved sauce with a balanced sweet, tangy, and smoky finish.
- Endlessly versatile for sandwiches, tacos, bowls, and more.
- Budget-friendly pantry staples and minimal prep.
Sweet Baby Ray’s Crockpot Chicken Ingredients & Substitutions
- 2 to 2.5 lb boneless skinless chicken breasts or thighs
- 1.5 cups Sweet Baby Ray’s Original Barbecue Sauce
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar or honey
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper
- Optional heat: 1/4 to 1/2 tsp red pepper flakes
- 1 tbsp butter, optional for glossy finish
- Optional thickener: 1 tbsp cornstarch mixed with 1 tbsp water
- For serving: brioche buns, slider rolls, coleslaw, pickles
Simple swaps:
- Chicken: Thighs stay extra juicy; tenders work too and cook a bit faster.
- Sauce: Use any favorite BBQ sauce. For lower sugar, pick a no-sugar-added option.
- Sweetener: Swap brown sugar with honey or maple syrup.
- Vinegar: Red wine vinegar or lemon juice will do in a pinch.
- Worcestershire: Try soy sauce, tamari, or coconut aminos.
- Gluten-free: Many BBQ sauces are gluten-free, but always check labels.
- Dairy-free: Omit the butter.
Step-by-Step Instructions to Make Sweet Baby Ray’s Crockpot Chicken
Step 1: Prep the slow cooker and season the chicken
Lightly grease the slow cooker. Pat chicken dry, then season both sides with salt and pepper.
Step 2: Whisk the sauce
In a bowl, whisk together Sweet Baby Ray’s, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder, and red pepper flakes if using.
Step 3: Combine and cook
Place chicken in the slow cooker. Pour sauce over the top, turning pieces to coat. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken reaches 165 F and is very tender.
Step 4: Shred or slice
Transfer chicken to a board and shred with two forks or slice. Stir the optional butter into the sauce for a shiny finish, then return chicken to the slow cooker and toss to coat.
Step 5: Thicken the sauce (optional)
For a thicker glaze, stir in the cornstarch slurry and cook on High for 10 to 15 minutes, or simmer uncovered for 15 to 20 minutes to reduce.
Step 6: Taste and serve
Taste and adjust seasoning. Pile onto buns with coleslaw and pickles, or serve over rice, potatoes, or salad.
Tips for Success
- Use similar-sized pieces so everything cooks evenly.
- Check doneness with an instant-read thermometer at the thickest spot. Target 165 F.
- For deeper smoky flavor, add 1/4 tsp liquid smoke.
- Avoid a watery sauce by not adding extra liquid and keeping the lid closed while cooking.
- For caramelized edges, spread sauced chicken on a sheet pan and broil 2 to 3 minutes.
Variations of Sweet Baby Ray’s Crockpot Chicken
- Pineapple Jalapeño: Add 1 cup diced pineapple and 1 minced jalapeño.
- Honey Garlic: Replace brown sugar with honey and add 2 minced garlic cloves.
- Chipotle Lime: Stir in 1 chopped chipotle in adobo and 1 tbsp lime juice.
- Ranch BBQ: Add 1 tbsp dry ranch seasoning to the sauce.
- Carolina Gold Style: Use a mustard-based BBQ sauce and reduce sugar to taste.
Serving Suggestions: What to Pair with Sweet Baby Ray’s Crockpot Chicken
- Sandwiches with creamy coleslaw and dill pickles.
- Tacos with cabbage, avocado, and a squeeze of lime.
- Loaded baked potatoes with cheddar and green onions.
- BBQ plates with cornbread, mac and cheese, and green beans.
- Rice or quinoa bowls with corn, black beans, and a drizzle of extra sauce.
Storage & Reheating Instructions
- Fridge: Store in an airtight container up to 4 days.
- Freeze: Cool completely and freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of water or extra sauce until steaming hot.
Memories Made Around the Table
On busy school nights, this is my secret weapon. I love watching everyone build their own saucy sandwich, a little coleslaw slipping out the sides, and that first happy bite.
FAQs
Can I use frozen chicken in the slow cooker?
It is best to thaw chicken first. Cooking frozen chicken in a slow cooker can keep it in the temperature danger zone too long. Thaw in the fridge overnight.
Breasts or thighs?
Both work. Breasts shred beautifully and stay lean. Thighs are more forgiving and stay extra juicy.
How do I keep the sauce from getting thin?
Do not add extra liquid, keep the lid closed, and thicken with a cornstarch slurry if needed. Pat chicken dry before cooking.
Can I make this in the Instant Pot?
Yes. Add 1/2 cup water to prevent burn, place chicken and sauce in the pot, cook on High Pressure 10 minutes for breasts or 12 for thighs, natural release 5 minutes, then shred.
Can I scale the recipe?
Yes. A 6-quart slow cooker can handle up to about 4 lb of chicken. Do not pack too tightly and add a little time as needed.
Final Thoughts
Sweet Baby Ray’s Crockpot Chicken delivers big BBQ flavor with hardly any effort. Keep this one in your weeknight rotation and customize it to fit your mood and your pantry.
Sweet Baby Ray's Crockpot Chicken (Easy, Saucy!)
Equipment
- 1 Slow cooker 6-quart recommended
- 1 Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 2 Forks for shredding
- 1 Instant-read thermometer (optional)
- 1 Sheet pan (optional, for broiling)
Ingredients
Main
- 2.25 lb boneless skinless chicken breasts or thighs use similar-sized pieces
- 1.5 cup Sweet Baby Ray’s Original Barbecue Sauce
- 0.25 cup apple cider vinegar
- 0.25 cup light brown sugar or honey
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt to taste
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes optional; up to 1/2 tsp to taste
- 1 tbsp butter optional, glossy finish
- 1 tbsp cornstarch optional, for slurry
- 1 tbsp water optional, for slurry
- For serving: brioche buns or slider rolls coleslaw, pickles
Instructions
Make Sweet Baby Ray’s Crockpot Chicken
- Lightly grease the slow cooker. Pat chicken dry, then season both sides with salt and pepper.
- In a bowl, whisk together Sweet Baby Ray’s, apple cider vinegar, brown sugar (or honey), Worcestershire, smoked paprika, garlic powder, onion powder, and red pepper flakes if using.
- Place chicken in the slow cooker. Pour sauce over the top, turning pieces to coat. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken reaches 165°F and is very tender.
- Transfer chicken to a board and shred with two forks or slice. Stir the optional butter into the sauce for a shiny finish, then return chicken to the slow cooker and toss to coat.
- For a thicker glaze, stir in the cornstarch slurry (mix cornstarch with water) and cook on High for 10 to 15 minutes, or simmer uncovered for 15 to 20 minutes to reduce.
- Taste and adjust seasoning. Pile onto buns with coleslaw and pickles, or serve over rice, potatoes, or salad.