Sweet Baby Ray's Crockpot Chicken (Printable)
Tender chicken slow-cooked in Sweet Baby Ray's BBQ sauce with honey, Worcestershire, and spices for a flavorful, saucy main dish.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauce
02 - 1 1/2 cups Sweet Baby Ray's Original Barbecue Sauce
03 - 2 tablespoons honey
04 - 1 tablespoon Worcestershire sauce
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon black pepper
→ Garnish
09 - Fresh chopped parsley
# Directions:
01 - Arrange chicken breasts in a single layer at the bottom of the slow cooker.
02 - Whisk together barbecue sauce, honey, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and black pepper in a mixing bowl until fully combined.
03 - Pour the sauce mixture evenly over the chicken, ensuring all pieces are coated.
04 - Cover and cook on low for 4-5 hours or on high for 2-3 hours until chicken is tender and reaches an internal temperature of 165°F.
05 - Transfer chicken to a cutting board, shred using two forks, return to the slow cooker, and stir to coat with sauce. Serve hot, garnished with fresh parsley if desired.
# Expert Tips:
01 -
- Set it and forget it magic—your slow cooker does all the heavy lifting while you go about your day
- The sauce develops this incredible depth of flavor that tastes like you spent hours tending to it
- Leftovers, if they even exist, reheat beautifully for lunch the next day
02 -
- I learned the hard way that opening the lid too often adds 15-20 minutes of cooking time each time—resist the urge to peek
- Chicken breasts can dry out if overcooked, so start checking for doneness at the 4-hour mark on low
03 -
- If you want to thicken the sauce, remove the shredded chicken and let the sauce simmer on high for 15-20 minutes before returning it to the pot
- A tiny pinch of cayenne pepper or some sliced jalapeños in the sauce mixture creates this incredible sweet-heat balance