Description

This Sweet Baby Ray’s Crockpot Chicken recipe is an easy, flavorful slow-cooked dish featuring tender boneless skinless chicken breasts smothered in a rich homemade barbecue sauce with notes of apple cider vinegar, brown sugar, and spices. Perfect for a hands-off meal, the chicken simmers slowly in the crockpot until perfectly cooked and then thickened with extra sauce for a deliciously sticky finish.

Ingredients

Chicken

2 pounds (4 large) boneless skinless chicken breasts, room temperature

Barbecue Sauce Mixture

1½ cups Sweet Baby Ray’s Original barbecue sauce (divided into 1 cup and ½ cup)
2 tablespoons apple cider vinegar
¼ cup light brown sugar, packed
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon red pepper flakes

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Instructions

Prepare the crockpot: Place the boneless skinless chicken breasts in a single layer inside a 4-5 quart crockpot slow cooker.
Make the sauce: In a small bowl, whisk together 1 cup of Sweet Baby Ray’s Original barbecue sauce, apple cider vinegar, light brown sugar, garlic powder, onion powder, and red pepper flakes until fully combined.
Coat the chicken: Pour the prepared barbecue sauce mixture evenly over the chicken breasts, ensuring each piece is well coated.
Slow cook: Cover the crockpot with its lid and set it to the LOW heat setting. Cook the chicken for 4 to 5 hours, or until it reaches an internal temperature of 165°F and is tender.
Add remaining sauce: Remove the lid and pour the remaining half cup of Sweet Baby Ray’s barbecue sauce over the cooked chicken, spreading it evenly on top.
Thicken the sauce: With the lid off, turn the slow cooker to HIGH and cook uncovered for an additional 30 to 45 minutes, allowing the sauce to thicken and become sticky.
Serve: Once thickened, turn off the crockpot. Remove the chicken carefully and transfer it to a serving plate. Optionally, garnish with finely chopped parsley and serve warm.

Notes

For best flavor, use chicken breasts that are at room temperature before cooking.
Ensure the internal temperature of the chicken reaches 165°F for safe consumption.
If you prefer a spicier dish, increase the red pepper flakes according to taste.
This recipe works well with bone-in chicken thighs but will require slightly longer cooking times.
Leftover chicken can be shredded and used in sandwiches or wraps.

Prep Time: 10 minutes
Cook Time: 4 hours 35 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American