Sweet Baby Ray’s Crockpot Chicken 🍗🍯

This easy, flavorful slow-cooker pulled chicken is the ultimate set-it-and-forget-it meal! With just a bottle of Sweet Baby Ray’s BBQ sauce and a few pantry staples, you get tender, juicy shredded chicken that’s sweet, tangy, and perfect for sandwiches, rice bowls, nachos, or loaded baked potatoes. Minimal prep, maximum comfort!

Prep Time: 5 minutes
Cook Time: 5–6 hours on LOW (or 3–4 hours on HIGH)
Total Time: About 5–6 hours
Servings: 6–8
Calories: ~320 kcal per serving (approximate, based on chicken breasts)

Ingredients

• 1 (18 oz) bottle Sweet Baby Ray’s Original Barbecue Sauce
• 2 lbs boneless, skinless chicken breasts or thighs (thighs stay extra juicy!)
• ¼ cup chicken broth or water
• 1 tablespoon apple cider vinegar (optional—for extra tang)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For Serving Ideas:

• Hamburger buns or slider rolls
• Coleslaw (classic or creamy)
• Pickles or pickled onions
• Cooked rice, baked potatoes, or tortilla chips for nachos

Instructions

1. Place the chicken breasts or thighs in the bottom of a 6-quart (or larger) slow cooker in a single layer for even cooking.
2. In a medium bowl, whisk together the entire bottle of Sweet Baby Ray’s BBQ sauce, chicken broth (or water), apple cider vinegar (if using), garlic powder, and onion powder until smooth and fully combined.
3. Pour the sauce mixture over the chicken, making sure everything is well coated. Use a spoon to spread it if needed.
4. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the chicken is fork-tender and shreds easily.
5. Remove the chicken to a cutting board or large bowl. Shred it using two forks into bite-sized pieces.
6. Return the shredded chicken to the slow cooker and stir it back into the sauce to soak up all those delicious flavors. Switch to the WARM setting (or leave on LOW) and let it sit for 10–15 minutes to thicken and meld.
7. Serve hot! Pile it high on toasted buns with coleslaw and pickles for classic BBQ sandwiches, spoon over rice, or use as a topping for nachos or potatoes.

Tips for the Best Results

• Chicken thighs tend to be more forgiving and stay juicier than breasts—great if you’re cooking longer.
• For thicker sauce: After shredding, leave the lid off on WARM for 15–20 minutes to reduce it slightly.
• Make it ahead: Cook fully, cool, and store in the fridge for up to 4 days or freeze for 2–3 months. Reheat gently with a splash of broth.
• Customize: Add a pinch of smoked paprika, red pepper flakes for heat, or a splash of hot sauce for extra kick.

This crowd-pleaser is perfect for busy weeknights, game days, or meal prep—set it in the morning and come home to dinner ready! Enjoy every saucy bite.

Let me know if you’d like variations (spicy version, Hawaiian twist with pineapple, or a low-sugar option)! 🍔