Crockpot Sweet Baby Ray's Chicken
This Crockpot Sweet Baby Ray's Chicken recipe is a ridiculously easy and flavorful dish perfect for busy weeknights or family gatherings. With just a few simple ingredients and minimal effort, you can create a sweet, tangy, and smoky chicken that's sure to be a crowd-pleaser. Serve it on buns, over rice, or in salads for a versatile and delicious meal.
Equipment
- Crockpot (slow cooker)
- Measuring cups and spoons
- Mixing Bowls
- Whisk
- Paper towels
- Fork
- Serving spoon
Ingredients
- 2-3 pounds boneless, skinless chicken thighs
- 1 ½ to 2 cups Sweet Baby Ray's BBQ sauce
- ¼ cup packed brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- Buns, rice, salad greens, or baked potatoes for serving optional
- Coleslaw, pickles, sliced onions for garnish optional
Instructions
- Pat the chicken thighs dry with paper towels.
- In a bowl, combine garlic powder, onion powder, smoked paprika, salt, and pepper.
- Sprinkle the mixture evenly over the chicken thighs, coating both sides.
- In a separate bowl, whisk together Sweet Baby Ray's BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until the brown sugar is mostly dissolved.
- Place the seasoned chicken thighs in the bottom of your crockpot in a single layer.
- Pour the BBQ sauce mixture evenly over the chicken thighs, making sure they're all nicely coated.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shredded with a fork.
- Once the chicken is cooked, use two forks to shred it right in the crockpot.
- Stir the shredded chicken into the sauce and let it simmer for another 15-20 minutes, allowing the chicken to absorb more flavor and the sauce to thicken slightly.
- Serve your Sweet Baby Ray's Crockpot Chicken on buns, over rice, in salads, or however you like.
- Garnish with your favorite toppings, such as coleslaw, pickles, or sliced onions.
Notes
For a thicker sauce, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the crockpot during the last 30 minutes of cooking. To adjust the sweetness, reduce the amount of brown sugar. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).