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Sweet Baby Ray's Crockpot Chicken

Sweet Baby Ray's crockpot chicken delivers pull-apart tender, shredded BBQ chicken soaked in a thick smoky sauce. Slow-cooked until the glaze turns dark, sticky, and glossy for every shred of chicken.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2.5 lb boneless skinless chicken breasts or thighs Use breasts for lean, thighs for extra tender texture.
BBQ sauce base
  • 18 oz Sweet Baby Ray's BBQ sauce
  • 0.25 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 salt and pepper to taste Season gradually; sauce will taste salty after cooking.
Serving
  • 1 brioche buns Optional: toast lightly for better sauce grip.
  • 1 coleslaw Adds crunch and cool contrast to the smoky glaze.

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Pat the spices in so they cling to the surface before slow cooking.
Mix the BBQ sauce
  1. Mix together Sweet Baby Ray's BBQ sauce, brown sugar, and apple cider vinegar. Stir until the brown sugar is dissolved and the sauce looks smooth and glossy.
Slow cook
  1. Place the chicken in the slow cooker and pour the BBQ sauce mixture over the top. Make sure most of the chicken is covered so it steams and tenderizes in the sauce.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is completely tender and easily pulls apart. Visual cue: the sauce thickens and turns darker with a sticky, caramelized sheen around the edges.
Shred and glaze
  1. Shred the chicken directly in the slow cooker using two forks; stir it into the sauce. Keep stirring until the chicken every shred glistening with the dark, sticky glaze.
Serve
  1. Serve the shredded BBQ chicken on brioche buns with coleslaw and extra BBQ sauce. Add a final drizzle on top so the glaze pools slightly on the bun for a glossy finish.

Notes

Pro tip: if you like an even thicker glaze, uncover for the last 15-20 minutes on LOW and stir once so the sauce caramelizes evenly. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or on the stove with a splash of sauce. Freezing is yes—freeze shredded chicken with sauce for up to 3 months, then thaw and reheat until hot. For a lighter option, use reduced-sugar BBQ sauce and keep the brown sugar at 1–2 tbsp.