Introduction

This Sweet Baby Ray’s Crockpot Chicken recipe offers a deliciously simple way to enjoy tender, flavorful chicken with minimal effort. Perfect for busy days, it combines sweet and tangy barbecue sauce with a touch of spice to satisfy your taste buds.

The image shows several thick slices of cooked chicken breast placed closely together on a white plate. The chicken is covered in a shiny brown sauce that glistens under the light, with small pieces of green herbs sprinkled evenly on top. The texture of the chicken looks tender and juicy, with a slight crispy outer layer visible beneath the sauce. The sauce pools slightly around the base of the chicken, adding a rich and moist look. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 boneless, skinless chicken breast halves
1 bottle (18 oz) Sweet Baby Ray’s barbecue sauce
¼ cup apple cider vinegar
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 teaspoon mustard powder
Salt and black pepper to taste

Instructions

Step 1: Place the chicken breasts at the bottom of your crockpot in a single layer.
Step 2: In a bowl, mix together the barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, mustard powder, salt, and black pepper until well combined.
Step 3: Pour the sauce mixture evenly over the chicken, ensuring all pieces are coated.
Step 4: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Step 5: Once cooked, shred the chicken with two forks directly in the crockpot and stir it into the sauce.
Step 6: Serve warm with your favorite sides or on sandwich buns for a tasty meal.

Tips & Variations

For extra richness, add a splash of chicken broth to the sauce before cooking.
Adjust red pepper flakes to control the spiciness according to your preference.
Try swapping chicken breasts for thighs if you prefer juicier meat.
Serve over rice, in tacos, or as a pizza topping for versatile meal options.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop until warmed through. This chicken also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds several thick slices of roasted chicken breast arranged in a neat row, each piece covered in a shiny, rich brown sauce that drips slightly off the edges. The sauce has a smooth texture with a glossy finish, pooling gently on the plate around the chicken. Tiny green herb flakes are sprinkled lightly on top, adding a touch of color contrast. The chicken looks juicy with a soft, golden-brown skin visible underneath the sauce. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, increase cooking time and check internal temperature to ensure doneness.

Can I make this recipe spicy?

Yes, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce mixture for extra heat.

Sweet Baby Ray’s Crockpot Chicken Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

This Sweet Baby Ray’s Crockpot Chicken recipe is an easy and flavorful slow-cooked dish featuring tender chicken breasts simmered in a tangy and sweet barbecue sauce mixture. Perfect for a hassle-free dinner, it combines the rich taste of Sweet Baby Ray’s barbecue sauce with the subtle heat of red pepper flakes, the acidity of apple cider vinegar, and the savory note of garlic and mustard powder. Cooked low and slow in a crockpot, the chicken becomes juicy and infused with bold flavors, making it a family favorite.

Author: Bella
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American

Ingredients

Scale

Chicken

6 boneless, skinless chicken breast halves

Sauce Mixture

1 bottle (18 oz) Sweet Baby Ray’s barbecue sauce
¼ cup apple cider vinegar
2 garlic cloves, minced
2 tablespoons brown sugar
1 teaspoon red pepper flakes
1 teaspoon mustard powder
Salt and black pepper to taste

Instructions

Prepare the Sauce: In a medium bowl, combine the Sweet Baby Ray’s barbecue sauce, apple cider vinegar, minced garlic, brown sugar, red pepper flakes, mustard powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Arrange the Chicken: Place the 6 boneless, skinless chicken breast halves evenly at the bottom of the crockpot in a single layer.
Add the Sauce: Pour the prepared barbecue sauce mixture evenly over the chicken breasts, ensuring they are fully coated.
Cook the Chicken: Cover the crockpot with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
Serve: Once cooked, carefully remove the chicken breasts from the crockpot. Serve the chicken with the sauce spooned over the top, pairing it with your favorite side dishes such as mashed potatoes, rice, or vegetables.

Notes

For added smoky flavor, sprinkle a bit of smoked paprika into the sauce mixture.
You can shred the chicken after cooking and mix it with the sauce for pulled BBQ chicken sandwiches.
If you prefer a spicier dish, increase the amount of red pepper flakes or add hot sauce to the sauce mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Make sure not to overcook the chicken to keep it juicy; check with a meat thermometer for an internal temperature of 165°F (74°C).

Keywords: Sweet Baby Ray’s, crockpot chicken, barbecue chicken, slow cooker recipe, easy chicken dinner, barbecue sauce, crockpot dinner