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Sweet Baby Ray’s Crockpot Shredded BBQ Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 46 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6-7 hours on low or 3-4 hours on high
  • Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) / 3 hours 10 minutes to 4 hours 10 minutes (high)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Sweet Baby Ray’s Crockpot Chicken is a delicious, easy-to-make slow cooker recipe featuring tender chicken breasts cooked in a flavorful barbecue sauce blend. Perfect for busy days, this recipe yields juicy, shreddable chicken infused with a sweet and tangy sauce that can be served over rice, in sandwiches, or alongside your favorite sides.

Ingredients

Chicken

  • 4-6 chicken breasts

Sauce

  • 1 bottle Sweet Baby Ray’s barbecue sauce (approx. 18 oz)
  • ¼ cup vinegar
  • 1 teaspoon red pepper flakes
  • ¼ cup brown sugar
  • 1 teaspoon garlic powder

Instructions

  1. Prepare the Chicken: Place the chicken breasts at the bottom of your Crock Pot, ensuring they lay flat for even cooking.
  2. Combine the Sauce Ingredients: In a medium bowl, mix together the Sweet Baby Ray’s barbecue sauce, vinegar, red pepper flakes, brown sugar, and garlic powder until they are thoroughly blended.
  3. Pour the Sauce: Pour the sauce mixture evenly over the chicken breasts, making sure they are fully coated to absorb all the flavors.
  4. Cook: Cover the Crock Pot and cook the chicken on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is fully cooked through and tender enough to shred.
  5. Shred the Chicken: Once cooked, remove the chicken and shred it with two forks, then stir the shredded meat back into the sauce so it soaks up the rich flavors.
  6. Serve: Enjoy the shredded chicken over rice, tuck it into sandwiches, or serve it alongside your favorite side dishes for a comforting meal.

Notes

  • You can adjust the level of heat by increasing or reducing the red pepper flakes according to your taste.
  • For best results, use boneless, skinless chicken breasts to ensure even cooking and shredding.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
  • If you prefer a thicker sauce, remove the chicken after shredding and simmer the sauce on high heat in a pan until it reduces to your desired consistency before mixing the chicken back in.
  • This recipe pairs well with coleslaw, cornbread, or steamed vegetables for a complete meal.

Find it online: https://slsrecipes.com/sweet-baby-rays-crockpot-shredded-bbq-chicken-recipe/