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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken delivers pull-apart tender shredded chicken soaked in a thick, smoky BBQ sauce. Slow-cooker BBQ chicken turns the glaze dark and glossy so every shred looks caramelized and sticky.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2.5 lb boneless skinless chicken breasts or thighs Use breasts or thighs for tender pull-apart texture.
bbq sauce base
  • 18 oz Sweet Baby Ray's BBQ sauce One bottle for a thick, smoky glaze.
  • 0.25 cup brown sugar Adds a caramelized sweetness to the sauce.
  • 2 tbsp apple cider vinegar Balances the sweetness and sharpens the BBQ flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika Smoky depth for the sauce and seasoned chicken.
  • 1 salt and pepper to taste Season to taste before and after cooking.
to serve
  • 1 brioche buns and coleslaw for serving Serve on brioche buns with coleslaw and extra sauce.

Equipment

  • 1 slow cooker

Method
 

Season the chicken
  1. Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.
Mix the BBQ sauce
  1. Mix Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar until the sugar dissolves.
Slow-cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce mixture over the top.
Cook until tender
  1. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is completely tender, with the sauce visibly thickening around the edges.
Shred and coat
  1. Shred the chicken directly in the slow cooker using two forks, then stir to coat every piece in the dark, sticky glaze.
Serve
  1. Serve the shredded BBQ chicken on brioche buns with coleslaw and extra BBQ sauce, drizzling the glossy sauce over the top.

Notes

For best pull-apart texture, avoid lifting the lid during the cook time so the sauce can reduce and cling. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stove until hot. Freezing is yes—freeze shredded chicken with sauce in a sealed container for up to 3 months and thaw in the fridge overnight. For a lighter option, serve over shredded cabbage or lettuce instead of brioche buns to cut carbs without changing the slow-cooked BBQ flavor.