Sweet Baby Ray's Crockpot Chicken
Juicy, shredded chicken in a sticky-sweet-savory sauce that clings to every forkful. Ten minutes of work. Your actual dinner.
Equipment
- 6-quart or larger slow cooker
- Mixing bowl and whisk
- Two forks for shredding
Ingredients
For the Sauce
- 1 bottle (18 oz) Sweet Baby Ray's BBQ Sauce
- 1 tbsp smoked paprika
- 1 tbsp garlic powder (not garlic salt)
- 1 tsp onion powder
- 1/2 tsp black pepper
For the Chicken
- 2 lbs boneless, skinless chicken thighs
- 1 lb boneless, skinless chicken breasts
For Finishing
- 1 tbsp apple cider vinegar
Instructions
- Whisk together the entire bottle of Sweet Baby Ray's, smoked paprika, garlic powder, onion powder, and black pepper in a mixing bowl until spices are fully incorporated.
- Place chicken breasts in the bottom of the crockpot. Pour half the sauce over them. Layer chicken thighs on top, then pour remaining sauce over the thighs. Do not stir.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Do not open the lid during cooking.
- When done, remove chicken to a cutting board. Shred with two forks (it should fall apart easily). Return shredded chicken to the crockpot.
- Add apple cider vinegar, stir. Remove lid and let sit on Warm for 15-20 minutes to thicken the sauce into a glaze.
- Serve on toasted buns, over rice, or a baked potato. Enjoy!
Notes
For extra juiciness use all thighs (3 lbs). For a spicy version add 1 tbsp chipotle powder to the sauce. Store in fridge up to 4 days or freeze up to 3 months. Reheat in a skillet with a splash of water to bring back the glaze. If your BBQ sauce is thinner than Sweet Baby Ray's, reduce cook time by 30 minutes.